Ground Chicken and Chickpea Curry Stew with Yogurt and Cilantro

(Makes 4 servings)

1 T + 1 tsp. olive oil
1 1/4 lb. package ground chicken or turkey
1 large onion, chopped in medium dice
2 T sweet curry powder
1 can petite dice tomatoes with juice (14.5 oz.)
1 can chickpeas (15.5 oz. can)
12 oz. fat free Greek yogurt
salt and fresh ground black pepper to taste
1/4 cup chopped cilantro for garnish, optional

Heat 1 T olive oil in a heavy non-stick frying pan, then add ground chicken or turkey, breaking it apart with the turner and sauteing until it is well cooked and lightly browned. This will take 7-9 minutes, don't rush the browning step.

Push the chicken or turkey to one side of the pan, add the extra tsp. olive oil, then add chopped onions and cook 3-4 minutes, until onions are just starting to get some color. Sprinkle onions with the curry powder and cook about 2 minutes more, turning a few times, then stir the onion mixture into the chicken.

Add tomatoes with juice and drained chickpeas and let simmer about 5 minutes, or until some liquid has evaporated and flavors are well blended. Turn heat to low, stir in yogurt, and simmer about 3 minutes more. (Don't let it come to a boil after the yogurt has been added.)

Season to taste with salt and fresh ground black pepper. Serve hot, sprinkled with chopped fresh cilantro if desired. This can be served over rice, but I just ate it in a bowl as a stew.

from Kalyn's Kitchen