Chicken Curry (2 Points)

Ingredients:
2 pounds boneless, skinless chicken breasts
.5 teaspoons salt
.5 teaspoons pepper
3 teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
1 cup frozen peas (no need to thaw)
1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
1/4 cup chopped fresh cilantro

Instructions:
Sprinkle the chicken evenly with salt, pepper and 1 teaspoon curry powder.

Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking.

Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes.

Transfer the partially cooked chicken to a clean bowl and set aside.

Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium.

Add the onions, garlic, and ginger.  Cook, stirring occasionally, until softened, about 5 minutes.

Stir in remaining curry powder.

Add chicken and peas to the skillet, and cover with chicken broth.

Bring to a boil and allow to simmer for about 5 minutes. 

Whisk a small amount of the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet.  Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste.

Serve with basmati rice.

Weight Watchers Points:  2

Adapted from the recipe originally posted here.