Chicken Curry

Total Prep Time: 10mins  Cook Time: 20mins

INGREDIENTS

600 grams boneless, skinless chicken breasts, cut into 1/4-inch strips
Salt and ground black pepper
2 1/2 teaspoons curry powder, divided
3 tbsp vegetable oil, divided
1 medium brown onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth
1 tbsp cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
1/4 cup plain low fat (or whole Greek yoghurt (do not use non fat)
1/4 cup chopped fresh coriander

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DIRECTIONS

STEP 1: Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.

STEP 2: Heat 1-1/2 tablespoons of oil in a 12-inch fry pan over high heat until just smoking.

STEP 3: Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, for about 3 minutes.

STEP 4: Transfer the partially cooked chicken to a clean bowl and set aside.

STEP 5: Add the remaining 1 1/2 tbsp oil to the pan and set 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 1 1/2 tsp curry powder and cook until fragrant, about a minute more.

STEP 8: Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 tsp salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

STEP 9: Add the peas and partially cooked chicken to the pan, turn the heat down to low and simmer until the chicken is cooked through, a few minutes.

STEP 10: Off the heat, stir in the yoghurt and coriander; then season with salt and pepper, to taste. Serve with basmati rice.