1/2 Cup Chopped Red Bell Pepper
1-1/2 Chopped Jalapeño Peppers
2 tbs Canola Oil
2 tbs Yellow Curry
1/2 Cup Chicken Broth
1/2 Cup of Coconut Milk*
1/4 cup 2% Milk
7oz 2% Greek Yogurt
2 Boneless Chicken Breast Cubed
*At the very end of the recipe... use the leftover coconut milk to thin the sauce if needed.
(1.) Saute onion, bell pepper and jalapeños in 2 tbs of canola oil. Add salt and pepper and cook until onions become transparent (about 8-10 minutes on medium heat). Remove from skillet and put aside. (2.) Using remaining oil and juices, brown cubed chicken over medium heat. After a couple of minutes... add a splash of chicken broth so the chicken does not get too brown. (3.) Add back in vegetables and simmer for two minutes. Add 1/2 cup of coconut milk and remaining chicken broth and simmer for five minutes. Add curry and stir into mixture. (4.) Then add 7oz yogurt and 1/4 cup 2% milk (helps bind the sauce), cover with vent over low heat for 15-20 minutes. (5.) Add additional coconut milk to thin sauce if needed.
Serve over whatever you like best... rice, noodles, lentils, potatoes... you name it!
Hint: I recommend using FAGE 2% yogurt... it has the best taste. I also use the curry pictured at bottom. If you can find it... this is your best choice for the dish. Using two tablespoons of curry will give a very mild spiciness to the dish. Add three or four tablespoons if you prefer more heat.