Peanut Chicken Curry

This is another fabulous new find from Cooking Light. It's pretty simple to make, and uses fairly inexpensive ingredients. It is a little on the spicy side and the heat builds in your mouth the more you eat it. But, it was the first dish in a while that my husband called amazing and specifically requested that I make again. I really liked it, too. It makes tons of leftovers, which is fabulous for lunches, etc.

• 1 tablespoon peanut oil (I used olive oil)
• 1 cup chopped onion (about 1 medium)
• 1 1/2 tablespoons minced garlic (about 4 cloves)
• 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1/3 cup chunky peanut butter
• 1 1/2 teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 1/2 teaspoon freshly ground black pepper
• 1 (6-ounce) can tomato paste
• 3 cups chopped plum tomato (about 6 tomatoes)
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 8 cups hot cooked brown rice
• 3/4 cup 0% Greek-style yogurt (such as Fage)

Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.

Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute. Add tomato and broth to pan; bring to a boil.

Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.

Yield: 12 servings, 2/3 c rice, 3/4c chicken mixture, and 1 TB yogurt each

7 points

Calories: 340
Fat: 7.6g (sat 1.6g,mono 3.1g,poly 2.2g)
Protein: 30g
Carbohydrate: 38g
Fiber: 4.6g
Cholesterol: 56mg
Iron: 2.1mg
Sodium: 523mg
Calcium: 59mg