QUICK CHICKEN CURRY {15 MINUTES}
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
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
- Stir in curry powder, diced tomatoes, Greek yogurt and milk (see notes). Season with salt, pepper and cayenne, if using.
- Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in chicken until warmed through, 1-2 minutes.
- Serve hot with fresh chopped parsley or cilantro and chopped peanuts.
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