Another recipe that will have dinner on the table in less than 20 minutes, including prep! My sister’s former co-worker and friend, Jane, has an arsenal of amazing recipes. This is one of hers! I usually double this recipe so there are plenty of leftovers. Our family likes a little kick, so I use smoked paprika along with the curry powder, but you can use sweet paprika as well. Delicious served over white rice, cous cous or riced cauliflower (low-carb!).
I prefer breast meat, but you could use boneless, skinless thighs too. Use full-fat Fage plain yogurt and full-fat Hellman’s – quality ingredients make a difference! Don’t like raisins? Leave them out, but they add a sweet note to offset the spice, and golden raisins are delicious in this recipe. Serve with some broccoli or asparagus on the side and you’ve got dinner!
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Ingredients
1 pound chicken breasts, diced
1/2 cup onion, diced
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounce container greek yogurt
1/2 cup mayonnaise
1/2 cup raisins
1 tablespoon curry powder
1 teaspoon ginger
Directions
- In a large non-stick skillet, combine oil, paprika, salt and pepper. Heat over medium-high heat.
- Add chicken and onion and cook for 10 minutes, stirring occasionally, until onions are translucent, chicken begins to brown and juices run clear.
- In a small bowl, blend yogurt through ginger, stir well.
- Add yogurt mixture to chicken and combine. Cook and stir 3 – 4 minutes until bubbly and heated through. Serve immediately.