Healthy Curry Chicken

• 1 tablespoon light olive oil
• 1 pound boneless, skinless chicken breasts cut into strips
• 1 onion large, minced
• 2 tablespoons ginger grated
• 1 tablespoon marsala garam
• 1 tablespoon turmeric
• 1/2 can diced tomatoes 14 oz from a 28 oz can
• 1 cup water
• 2 cups frozen peas
• 1/2 cup greek yogurt 0% fat
• 1/4 cup cilantro or parsley, roughly chopped

1. Start boiling the water for your whole grains and prepare according to package directions.
2. Heat half of the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes/side. Put the chicken in a bowl and set aside.
3. Add the rest of the oil to the skillet and add the onion. Stir until translucent (about 3 minutes).
4. Add the garlic, ginger, garam marsala, turmeric and tomatoes. Stir and cook until the powders "cook out" (aren't powder but become a paste).
5. Add the water to the skillet and turn the heat to high, allowing the sauce to thicken (about 6 minutes).
6. Turn the heat down to low. Add the peas and chicken and cook for about 4 minutes, or until the chicken is completely cooked. Add salt and pepper to taste.
7. Serve the chicken and sauce over brown basmati rice, wild rice or quinoa. Top each serving with yogurt and cilantro or parsley.

light olive oil, chicken breasts, onion, ginger grated, marsala garam, turmeric, tomatoes, water, frozen peas, greek yogurt, cilantro

Taken from www.yummly.com/recipe/Healthy-Curry-Chicken-1615882 (may not work)