12 oz. boneless, skinless chicken breasts
1 1/2 Tbsp. H-E-B Extra Virgin Olive Oil
1 small yellow onion, thinly sliced
4 tsp. Central Market Curry Powder
1/2 c. plain yogurt
3/4 c. light coconut milk
1/2 tsp. H-E-B Kosher Salt
1/4 tsp. black pepper
2 tsp. paprika
1 Central Market Bay Leaf
1 can (14.5 oz.) H-E-B Diced Tomatoes, drained
1/4 c. cilantro, freshly chopped
Bring 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.
Heat oil in a skillet over Medium- Low heat. Add onion and cook, stirring occasionally, 5 - 7 minutes.
Sprinkle curry powder over onions and cook, stirring, 1 minute. Add yogurt and coconut milk, and simmer gently 3 minutes.
Stir 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.
Divide 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