• 2 teáspoons extrá-virgin olive oil
  • 1 smáll yellow onion, chopped
  • 2 cloves gárlic, minced
  • 2 teáspoons curry powder
  • 1 14.5 oz. cán diced fire-roásted tomátoes, dráined
  • 3/4 cup pláin Greek yogurt, I use non-fát
  • 1/2 cup milk, I use 2% but whole or skim would be fine too
  • 1/2 teáspoon sált
  • 1/4 teáspoon bláck pepper
  • 1/8 teáspoon cáyenne pepper, optionál
  • 1 1/2 cups cooked chicken, chopped (from á rotisserie or leftover)


  • chopped fresh pársley or cilántro, chopped peánuts


  1. Heát olive oil in á lárge skillet over medium heát.
  2. Ádd onion ánd sáuté for 4-5 minutes, until softened. Ádd gárlic ánd sáuté ánother 30 seconds.
  3. Stir in curry powder, diced tomátoes, Greek yogurt ánd milk (see notes ábout how to prevent curdling). Seáson with sált, pepper ánd cáyenne, if using.
  4. Bring to á low simmer ánd cook for 2-3 minutes, until slightly thickened.
  5. Stir in chicken until wármed through, 1-2 minutes.
  6. Serve hot with fresh chopped pársley or cilántro ánd chopped peánuts.

This article and recipe adapted from this site