INGREDIENTS

• 2 teaspoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 14.5 oz. can diced fire-roasted tomatoes, drained
• 1/3 cup low-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 cups cooked chicken
• 3/4 cup plain Greek yogurt
• salt and pepper to taste

FOR SERVING:

• Rice
• Chopped fresh parsley or cilantro (optional)
• Chopped peanuts (optional)

INSTRUCTIONS

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
3. Stir in curry powder, diced tomatoes, and chicken broth. Season with salt and pepper.
4. Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
5. Stir in chicken until warmed through, 1-2 more minutes.
6. Turn off the heat and stir in the Greek yogurt until just combined.
7. Serve hot with rice and chopped parsley or cilantro and chopped peanuts.