QUICK CHICKEN CURRY {15 MINUTES} (+ VIDEO)

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.
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.

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 (see notes). Season with salt, pepper and cayenne, if using.
  4. Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.