Ingredients

1 tablespoon peanut 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 2% Greek-style yogurt (such as Fage)

Preparation

  1. 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.