Curry Chicken

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Simple and easy to make meals do not need to be flavorless. Here at the Hart Center, we know that time is everything. Curry Chicken is one of those meals that you can whip up in under 30 minutes if need be. There is a ton of flavor, few ingredients, and endless ways to tweak this to your liking.

Curry powder is the star ingredient in this recipe is the curry powder. There are tons of different variations on curry powder that are inspired by different parts of the world. Don’t feel pressured to stick to curry powder either! Here at The Hart Center, our favorite mixes come from the local Geneva Spice House and are Thai Red Curry, and Moroccan Spice Mixture. As usual, add more of less to your liking.

1 chicken breast
Plain Greek Yogurt
Curry powder – Get creative!
Salt & Pepper

Warm up a pan to medium-high heat. While that is warming, slice the onion into half-rings. Add Ghee to the pan, and the onions. Allow the heat to crisp the onions up a bit, then give them a stir and lower the heat to medium. Slice up the chicken into thin strips. Once the onion is cooked, remove from the pan and place into your bowl. Keep the pan at a medium heat, add more ghee if necessary and then place the strips of chicken onto the pan. Sprinkle the curry powder onto the chicken. Flip once the first side is browned and sprinkle more curry powder. After the chicken is cooked through place it into a mixing bowl. Turn the heat off and add in 1/4 cup of water or broth. The bits of chicken and spices stuck to the should come up easily. Place this broth into the bowl as well. Depending on the desired thickness of the curry sauce. Add in 1/2 – 1 cup of the greek yogurt to the mix. Mix well, and add in the reserved onions. This is a great dish to serve with rice or quinoa. The yogurt and chicken packs a powerful protein punch. To complete the meal add in some


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