Speedy Chicken Curry

Name: Speedy Chicken Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/4 pounds of chicken breast, boneless, skinless, and cut into 1/4-inch strips; 1 teaspoon salt, divided, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 2 1/2 teaspoons curry powder, divided; 3 tablespoons vegetable oil, divided; 1 medium yellow onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 cups low-sodium chicken broth; 1 tablespoon cornstarch; 2 teaspoons sugar; 1 cup frozen peas; 1/4 cup plain low-fat or whole Greek yogurt (not non-fat); 1/4 cup fresh cilantro, chopped

Chicken Dinner Stove-Top

Time: 30 minutes

Yield: 4 servings

About

You know that feeling of knowing the delivery driver is almost to your place, carrying with them your favorite Indian dish? That excitement of ripping the bag open to find your meal hot and ready? That's the kind of anticipation you'll experience as Speedy Chicken Curry comes together in your own kitchen! Needing only half an hour or less, Speedy Chicken Curry creates perfectly cooked chicken in a savory, creamy, herbaceous sauce with plenty of curry flavor. And you never need to deal with a take-out menu! The only part more exciting than making this dish is tasting it for yourself!

Ingredients

1 1/4 pounds of chicken breast, boneless, skinless, and cut into 1/4-inch strips
1 teaspoon salt, divided, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 1/2 teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 cups low-sodium chicken broth
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas
1/4 cup plain low-fat or whole Greek yogurt (not non-fat)
1/4 cup fresh cilantro, chopped

Directions

Step 1 -Sprinkle the chicken with 3/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon curry powder.

Step 2 -Heat 1 1/2 tablespoons of the oil in a 12-inch skillet over high heat until just smoking.

Step 3 -Add the chicken to the skillet in a single layer and cook, stirring occasionally, until lightly browned but still pink in some spots, about 3 minutes.

Step 4 -Transfer the partially cooked chicken to a clean bowl and set aside.

Step 5 -Add the remaining oil to the skillet and set the heat to medium.

Step 6 -Add the onions and cook, stirring occasionally, until softened, about 5 minutes.

Step 7 -Stir in the garlic, ginger, and remaining curry powder and cook until fragrant, about 1 minute.

Step 8 -Whisk the chicken broth and cornstarch together until the cornstarch dissolves.

Step 9 -Add the broth mixture, sugar, and 1/8 teaspoon salt to the skillet.

Step 10 -Bring the mixture to a boil, then reduce the heat to medium and cook until the sauce is thickened, for about 5 minutes.

Step 11 -Add the peas and the partially cooked chicken to the skillet.

Step 12 -Reduce the heat to low and simmer until the chicken is cooked through at 165 degrees F internally, about 3-4 minutes.

Step 13 -Transfer the skillet off of the heat.

Step 14 -Stir in the yogurt and cilantro.

Step 15 -Season with salt and pepper to taste.