Quick Chicken Curry {15 Minutes}

familyfoodonthetable.com

Bill Casey

2 teaspoons extra-virgin olive oil

1 small yellow onion, chopped

2 cloves garlic, minced

1 tablespoon curry powder

1 14.5 oz. can diced fire-roasted tomatoes, drained

⅓ cup low-sodium chicken broth (see notes)

½ teaspoon kosher salt

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper, optional

1 ½ cups cooked chicken, chopped (from a rotisserie or leftover, see notes)

¾ cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)

subheading: FOR SERVING:

Chopped fresh parsley or cilantro

Chopped peanuts (optional)

Directions at familyfoodonthetable.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer