2 tablespoons canola oil
1/2 lb. boneless, skinless chicken, cut into bite size pieces
1 small onion, chopped
1 bell pepper, any color, seeded, chopped
2 tablespoons red curry paste
2 cups low sodium vegetable or chicken broth
1 cup non-fat plain Greek yogurt
1/4 cup unsalted peanuts, crushed (optional)
3 green onions, chopped (optional)
1/4 cup cilantro, chopped (optional)
No Salt Seasoning and Pepper, to taste
In a large skillet over medium-high heat, add chicken, no salt seasoning and pepper. Cook, stirring frequently, for 5-7 minutes or until no longer pink inside. Add onions, peppers, no salt seasoning and pepper. Cook until softened, about 3-5 minutes. Add curry paste, stir to coat chicken and vegetables. Add broth. Bring to a boil, then reduce heat to low. Cook about 15-20 minutes or until liquid reduces by almost half. Turn off the heat. Stir in yogurt. Garnish with peanuts, green onions and cilantro, if using. Serve immediately.
Note: Serve over brown rice or whole wheat pasta as an option.