Ingredients - 1 tablespoon Olive Oil
- 1 pound Boneless Skinless Chicken Breast, cubed
- 1 cup Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Curry Powder
- 1 tablespoon Garam Masala
- 1 tablespoon Tomato Paste
- 1 cup Chicken Broth
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup Plain Greek Yogurt, let come to room temp while cooking
Directions - Heat a large skillet over high heat. Add oil to the pan, swirling to coat.
- Add chicken and onion. Sauté for 4-5 minutes until the onions are soft and the chicken is browned, but not cooked through.
- Add garlic and cook for 1 minute until fragrant.
- Mix in curry powder and garam masala. Stir until the chicken is well coated.
- Add tomato paste and mix until well blended.
- Whisk in chicken broth. Bring to a simmer for 5-6 minutes.
- In a small bowl mix 2 tablespoon of hot cooking liquid with yogurt to temper.
- Add to pan and cook for 2 minutes until hot.
- Serve over rice.
- Garnish with cilantro if desired.
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