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Chicken Curry

Yield: 4 servings (1 point per serving for blue and purple, 4 points per serving for green)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 1 lb. boneless, skinless chicken breast (cut into 1" pieces)
  • 1 teaspoon extra virgin olive oil
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 14.5 oz. petite diced tomatoes
  • 2 tablespoons curry
  • 1 tablespoon tumeric
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 1/2 cup plain fat free Greek yogurt

Instructions

  • Coat a pan with olive oil spray and cook the chicken for 5 minutes (or until chicken is cooked through).
  • Put chicken on a plate and cover with foil.
  • Add the extra virgin olive oil to the pan and cook onions for 4 minutes. Add ginger and garlic and cook 1 more minute.
  • Add the petite diced tomatoes to the pan then add the curry, tumeric, coriander, cumin, cayenne pepper and salt. Stir together then add the tomato paste and yogurt.
  • Stir together then add the chicken. Cook 5 minutes then serve with rice or riced cauliflower.