INGREDIENTS
2 teaspoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 14.5 oz. can diced fire-roasted tomatoes, drained (or canned diced tomatoes)
1/3 cup low-sodium chicken broth (see notes)
1/2 teaspoon salt
1/8 teaspoon crushed chili flakes
1 1/2 cups cooked chicken, chopped (from a rotisserie or leftover, see notes)
3/4 cup coconut cream
FOR SERVING:
Chopped fresh parsley or cilantro
Chopped peanuts (optional)
Green peas
INSTRUCTIONS
Heat olive oil in a large skillet over medium heat.
Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, chili.
Add green peas, bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
Stir in chicken until warmed through, 1-2 more minutes.
Turn off the heat and stir in the coconut cream until just combined.
Serve hot with fresh chopped parsley or cilantro and chopped peanuts.