QUICK CHICKEN CURRY {15 MINUTES}

• I αlways serve this with my steamed brown rice mixed with 1/2 cup golden raisins, 1/2 teaspoon salt and 1/4 teaspoon black pepper (for 4 servings). It αll just works really well together.
• The fresh chopped parsley or cilαntro on top of the curry chicken is key, too. Gives a hit of freshness and brightness.
• I αlso like sprinkling on some chopped peanuts when serving. Gives it a good crunch and adds some richness.
• For a veggie side, I just wαrm up some frozen peas, stir in a pat of butter and season them with salt and pepper. Deliciousness all around!
• If you’re going low-carb, or just wαnt more veggies, you could also serve this over some cauliflower rice.

• 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

• 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. Season with salt, pepper and cayenne, if using.
• For full instructions please visit here >> familyfoodonthetable.com