Chicken Curry {Munchie Monday}

It has been ages since we have made a chicken curry. So after buying some beautiful, fresh curry powder, I was inspired to make some. I found a recipe that first appeared in Cooking Light and changed it a little to fit our tastes. The recipe is pretty simple. I was amazed by how well the flavors melded together in a relatively short time. With some of my soup recipes, it seems like it is better to make them one day and eat them the next for the best flavor. This curry was delicious off the bat! Here is what I came up with:

Ingredients:
1 Tbsp olive oil
1 cup finely chopped yellow onion
3 cloves of garlic, minced
1 lb skinless chicken breast, cut into 1 inch cubes (approximate)
1 Tbsp curry powder
1/2 tsp cumin
1 tsp sage
2 cups coarsely chopped tomato
1 cup low sodium vegetable broth
1/4 tsp cayenne pepper
1/2 cup sugar snap peas
1/2 cup plain, fat-free yogurt
1 tsp flour


Directions:
First, heat the olive oil in a large skillet over medium heat. Then, heat the onion and garlic in the skillet for 4 minutes. Make sure to stir them a little during this time. Next, add the chicken cubes, curry powder, cumin, and sage. Heat for 4 more minutes while stirring a couple of times.  After the 4 minutes, add the tomato, vegetable broth, and cayenne pepper. Lower the heat and let simmer for 13 minutes, covered. Then, add the sugar snap peas and continue to simmer while covered for 2-3 minutes. Whisk flour into yogurt. Once the sugar snap peas are steamed, add in yogurt mixture. Cook about 1 minute until it is thickened slightly. Serve with couscous.

This recipe makes 4 servings.