Chicken Curry
 This savory chicken curry is full of flavor, family-friendly, and perfect for busy weeknights. Ingredients 1¼ pounds boneless, skinless chicken breasts, cut into ¼-inch strips Salt and freshly ground black pepper 2½ teaspoons curry powder, divided 3 tablespoons vegetable oil, divided 1 medium yellow onion, finely chopped 4 garlic cloves, minced 1 tablespoon grated fresh ginger (see note) 2 cups low-sodium chicken broth, best quality such as Swanson 1 tablespoon cornstarch 2 teaspoons sugar 1 cup frozen peas (no need to thaw) ¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat) ¼ cup chopped fresh cilantro 1¼ pounds boneless, skinless chicken breasts, cut into ¼-inch strips Salt and freshly ground black pepper 2½ teaspoons curry powder, divided 3 tablespoons vegetable oil, divided 1 medium yellow onion, finely chopped 4 garlic cloves, minced 1 tablespoon grated fresh ginger (see note) 2 cups low-sodium chicken broth, best quality such as Swanson 1 tablespoon cornstarch 2 teaspoons sugar 1 cup frozen peas (no need to thaw) ¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat) ¼ cup chopped fresh cilantro Instructions Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder. Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside. Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder. Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside. Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Nutrition Information Powered by Per serving (4 servings) Calories: 361 Fat: 16g Saturated fat: 2g Carbohydrates: 15g Sugar: 6g Fiber: 3g Protein: 36g Sodium: 830mg Cholesterol: 93mg Per serving (4 servings) Calories: 361 Fat: 16g Saturated fat: 2g Carbohydrates: 15g Sugar: 6g Fiber: 3g Protein: 36g Sodium: 830mg Cholesterol: 93mg