Ingredients
- 2 lbs chicken cut up in pieces – seasoned to your liking
- 2 tsp Garlic
- 15oz can petite diced tomatoes
- 1 yellow onion, small
- 1 tsp Salt
- 1 tsp Chili Powder
- 4 tsp Curry Powder
- 2 tsp Garam Masala
- 1/2 tsp Paprika
- 1/2 tsp Turmeric
- 1/2 tsp Cumin
- 1 tsp cruched red pepper flakes (optional for spice)
- 2 Tbsp Cooking Oil
- 3 Tbsp Greek Yogurt, plain
- 2 Tbsp Water
Directions
In a large skillet over medium-high heat, combine 1 tablespoon of oil, diced onion, and garlic (2 tsp). Once onions have softened and garlic is fragrant, add in tomatoes, curry powder (4 tsp), garam masala (2 tsp), paprika (1/2 tsp), chili powder (1 tsp), cumin (1/2 tsp), salt (1 tsp) and turmeric (1/2 tsp). Lower the heat to medium and cook about 10 minutes, occasionally stirring.Remove the sauce from the pan and transfer to a food processor with 2 Tbsp water. Blend until desired consistency. If you don’t have a food processor, you could use crushed tomatoes and dice everything fine.
In the same skillet used for the sauce, place the remaining oil (1 tsp), chicken (2 lbs) and seasoning (I use salt, pepper, garlic powder and onion powder). Cook until the chicken is almost completely cooked and then add the sauce back into the pan. Stir in the Greek yogurt (3 Tbsp) until everything is combined and then reduce the heat to medium-low for 10 minutes.
Serve with quinoa, rice or naan bread.