Servings: 4 (I think it makes more than this because we ate it with rice.)
Total time: 30 minutes
INGREDIENTS
1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4" strips (I had 2 chicken breasts I used, I could've used more, but it did the job.)
salt and freshly ground black pepper
2-1/2 tsp curry powder, divided
3 Tbsp vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 Tbsp grated fresh ginger
2 C low sodium chicken broth
1 Tbsp cornstarch
2 tsp sugar
1 C frozen peas (no need to thaw)
1/4 C plain low fat (2%) or whole Greek yogurt (She said not to use nonfat, but that's all I had)
1/4 C chopped fresh cilantro
INSTRUCTIONS
- Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
- Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
- Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
- Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.
Shout out to the original recipe found HERE.
