Ground Chicken and Chickpea Curry Stew with Yogurt and Cilantro

Ingredients

• 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
• 1 can chickpeas
• 12 oz. Greek yogurt
• Salt and fresh ground black pepper to taste
• 1/4 cup chopped cilantro for garnish, optional

Directions

1. Warm 1 T olive oil in a heavy non-stick frying pan, then add the ground chicken or turkey. Use your turner to crumble it as it cooks, and keep going until the meat is cooked through and lightly golden, about 7-9 minutes. Give it the time it needs here; the browning is worth it.
2. Move the chicken or turkey over to one side of the pan. Pour in the extra tsp. olive oil, add the chopped onions, and cook for 3-4 minutes, just until the onions begin to pick up a little color.
3. Scatter the curry powder over the onions and cook for about 2 minutes longer, stirring and turning the onions a few times. Mix the curried onions back through the chicken.
4. Add the tomatoes with their juice and the drained chickpeas. Let the mixture simmer for about 5 minutes, until a bit of the liquid cooks off and everything tastes like it belongs together.
5. Lower the heat, stir in the Greek yogurt, and let it gently simmer for about 3 minutes more. After the yogurt is in the pan, do not let the stew boil.
6. Taste and season with salt and fresh ground black pepper. Serve hot, with chopped fresh cilantro over the top if you like. You can spoon it over rice, or keep it simple and eat it from a bowl as a stew.