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–+ servings

Servings 4

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 small yellow onion thinly sliced
  • 2 heaping teaspoons curry powder
  • 1/2 cup plain yogurt
  • 13.5 oz can of coconut milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 14.5- ounce can diced tomatoes drained (optional)
  • Meat from 1 rotisserie chicken sliced or shredded
  • 1/4 cup fresh cilantro leaves roughly chopped (garnish)
  • ¼ cup thinly slice jalapeno garnish
Side Dish Options
  • 1 cup white rice cooked according to package directions
-or-
  • 10 oz package of Tuscan Kale sautéed with 1 Tablespoon of Olive Oil and 2 minced cloves of garlic

Instructions

  • Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft.
  • Sprinkle onions with the curry powder and cook, stirring, for 1 minute.
  • Add the yogurt and coconut milk, stir gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired) and sliced or shredded chicken. Cook over low heat for 10 -15 minutes.
  • Serve with rice or sautéed kale.
  • Garnish with chopped cilantro and/or jalapeno pepper
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