Coconut Chicken Curry

The first time I made this, I added the canned tomatoes the original recipe calls for and forgot to drain them.  Scott and I thought it would be a lot better without the tomatoes so that is how I did it tonight and it was better. I wonder if the tomatoes would be good in it if they are drained well.  We had the sister missionaries over tonight and fed them this.  Hopefully they didn't think it was too strong of a flavor, but they seemed to enjoy it.

Adapted from lizzy writes blog

Coconut Chicken Curry

2 tablespoons olive oil

1 yellow onion, thinly sliced then cut in 1 inch strips

3 teaspoons curry powder

1 cup plain Greek yogurt

1 cup canned coconut milk

2 teaspoons kosher salt

1 teaspoon pepper

2.5 lbs boneless, skinless chicken thighs (I precook them in the crock pot then shred)

3 cups cooked brown rice

fresh cilantro, chopped

In a large pan, heat oil over medium high heat. Add onions and saute until golden brown and softened. Sprinkle in curry powder and cook, stirring for 1 minute until fragrant. Add yogurt and coconut milk and simmer gently for 3 minutes. Stir in salt and pepper, Add chicken and let simmer until chicken is warmed through. Serve over rice with cilantro on top.