Chicken with Peanut Curry Yogurt Sauce

prep: 15MIN.
cook: 10MIN.
yield: 4 servings


    2 tablespoons Crisco® Pure Canola Oil

    3 to 4 cloves garlic, chopped

    1 cup chopped onion

    1 cup chopped red and green bell peppers

    1 tablespoon curry powder

    4 skinless, boneless chicken breasts, cut into 1-inch pieces

    Salt and pepper

    1 cup plain yogurt

    1/2 cup Creamy Peanut Butter and Omega-3 DHA & EPA

    1/4 teaspoon red pepper flakes

    Hot cooked rice


  1. HEAT oil in a large skillet over medium heat. Add garlic, onion and peppers. Cook just until tender. Stir in curry powder. Cook 1 minute.
  2. SEASON chicken with salt and pepper. Add to skillet. Cook and stir until browned. Combine yogurt, peanut butter and red pepper flakes. Stir into skillet. Simmer until sauce is hot.
  3. SEASON to taste with additional salt and pepper, if needed. Serve with cooked rice.


Serving Size (1/4), Calories 560 (Calories from Fat 240), Total Fat 27g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 80mg, Sodium 430mg, Total Carbohydrate 42g (Dietary Fiber 4g, Sugars 9g), Protein 40g; Percent Daily Value*: Vitamin A 6%, Vitamin C 60%, Calcium 15%, Iron 15%.


  • Peanut Butter and Naturally Flavored Maple Spread
  • Creamy Peanut Butter
  • Peanut Powder


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