During the summer I like to try random recipes. Why? 1.) Because I have the time and 2.) I like to eat. My Mom is always saying I'm eating some different types of food and it's true. This was no exception for my household.
1-1/4 pound boneless, skinless chicken breasts cut into 1/4 inch strips
2-1/2 teaspoons curry powder (divided)
3 tablespoons olive oil (divided)
1 medium yellow onion, chopped
2 teaspoons of minced garlic
1 tablespoon ginger
2 cups low sodium chicken broth
1 tablespoon cornstarch
2 teaspoons sugar
1-1/2 frozen peas
1/4 cup plain low fat (2%) Greek yogurt (do NOT use nonfat)
1/2 cup chopped fresh cilantro
Evenly cut your chicken breast into strips, about 1/4 inch.
Heat 1-1/2 tablespoons of olive oil in 12-inch skillet on high heat until smoking. Add the chicken in a single layer and cook. The original recipe that I got this from said to cook the chicken leaving some pink but I cooked mine all the way. Put the cooked chicken in a clean bowl off the side.
|Onion chopped up|
|Browning the onions|
|Garlic, ginger, and curry powder|
|Onions with that lovely seasoning mixture.|
In a measuring cup whisk your 2 cups of chicken broth and 1 tablespoon of cornstarch together.
Add broth and cornstarch mix to the skillet with 2 teaspoons of sugar, and 1/8 teaspoon of salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is thickened.
Add the frozen peas and chicken to the skillet. Turn the heat down to low and simmer for about five minutes.
Off of the heat stir in 1/4 cup of Greek yogurt and cilantro.
|Final product served over rice.|
And because I don't want to be arrested and go to jail, this recipe pretty much came from here.