Ingredients
2 tablespoons CRISCO(r) Canola Oil
3 cloves garlic, chopped
1 cup chopped onion
1 cup chopped red and green bell peppers
1 tablespoon curry powder
4 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup plain yogurt
1/2 cup Jif(r) Extra Crunchy Peanut Butter
Directions
Heat the oil in a large skillet over medium heat. Add the garlic, onions and bell pepper, cooking just until tender. Stir in the curry powder. Cook 1 minute.
Season the chicken with salt and pepper, add it to the skillet. Cook and stir until browned. Combine yogurt and peanut butter. Stir into skillet, simmering until sauce is hot.
Season dish to taste with additional salt and pepper, if needed. Serve with cooked rice.
