¼ cup plain yogurt
2 tsp salt
4 boneless, skinless chicken thighs (for vegetarian option use tofu)
1 can crushed tomatoes
Cut uncooked chicken into strips. Combine the chicken, yogurt, Pineapple Curry and salt in a resealable plastic bag. Remove the air from the bag, massage the mixture and place in refrigerator for 30 minutes to an hour.
Preheat skillet on stove top at medium heat and add olive oil. Remove chicken from marinade mixture and place in skillet. Cook until cooked through (chicken is firm and has an internal temperature of 165 degrees f.). Turn the heat down to simmer and add crushed tomatoes. Simmer with lid on for 8-10 minutes. Serve over barley, rice or even quinoa. Enjoy.
Recipe adapted from customer, Dawna H.