QUICK CHICKEN CURRY {15 MINUTES}

This past weekend went by way too fast and this week is shaping up to be crazy busy. I’m thankful to have my monthly girls group dinner on Wednesday at least. It’ll be a needed break from the work-work-work grind I’m looking at for all the other hours of the days.

So let’s keep it short today and get right to the good stuff – the food!
You want to know my only note when I wrote this quick chicken curry recipe down last year so I would remember to post it on this here blog sometime?

INGREDIENTS

• 2 teaspoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic minced
• 2 teaspoons curry powder
• 1 14.5 oz. can diced fire-roasted tomatoes, drained
• 3/4 cup plain Greek yogurt (I use non-fat)
• 1/2 cup milk (I use 2% but whole or skim would be fine too)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 1/2 cups cooked chicken, chopped (from a rotisserie or leftover)
• FOR SERVING
• chopped fresh parsley or cilantro, chopped peanuts

INSTRUCTIONS

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
3. Stir in curry powder, diced tomatoes, Greek yogurt and milk. Season with salt, pepper and cayenne, if using.
4. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
5. ...................................

for full instruction please see : www.familyfoodonthetable.com

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