- 2 tablespoons CRISCO® 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® Extra Crunchy Peanut Butter
- 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.