12oz.boneless, skinless chicken breasts,
1 1/2Tbsp.H-E-B Extra Virgin Olive Oil,
1small yellow onion, thinly sliced,
4 tsp.Central Market Curry Powder,
3/4c.light coconut milk,
1/2 tsp.H-E-B Kosher Salt,
1/4 tsp.black pepper,
1Central Market Bay Leaf,
1can (14.5 oz.) H-E-B Diced Tomatoes, drained,
1/4c.cilantro, freshly chopped,
1Bring a pot of water to boil, add chicken and cook about 10 minutes or until chicken is cooked through. Remove from water and allow to rest. When cool enough to handle, shred chicken with 2 forks. Set aside.
2Heat oil in a skillet over Medium- Low heat. Add onion and cook, stirring occasionally, 5 - 7 minutes.
3Sprinkle curry powder over onions and cook, stirring, 1 minute. Add yogurt and coconut milk, and simmer gently 3 minutes.
4Stir in salt, pepper, paprika, bay leaf and tomatoes. Heat until tomatoes are warmed through, about 5 minutes. Remove sauce from heat and discard bay leaf.
5Divide chicken among individual bowls, spoon sauce over the top and sprinkle with cilantro.
Serving size: 1 cup, Calories: 173, Total Fat: 5g, Saturated Fat: 3g, Sodium: 409mg, Carbohydrates: 11g, Dietary Fiber: 3g, Protein: 22g