• 1/4 cup plus 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 large yellow onion, medium diced
• 5 boneless, skinless chicken thighs, cut into 3/4″ chunks
• 1/3 cup all-purpose flour
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• one 14.5 oz. can diced tomatoes
• 1 cup low-sodium chicken stock
• one 5.3 oz. single serve plain Greek yogurt
• cooked rice, for serving
• unsweetened coconut flakes, for serving (optional)

In a large skillet, heat one tablespoon of the olive oil over medium-high heat.  Add the garlic and onion and saute until the onion softens and turns a little golden on the edges, 3 to 4 minutes.  Remove the garlic and onion to a plate.

In a large bowl, combine the chicken and flour.  Toss to coat.

Add the remaining 1/4 cup olive oil to the pan, still over medium-high heat.  Add the chicken, season the the curry and ginger, and saute until the chicken is browned and cooked through, about 10 minutes.

Stir in the tomatoes, chicken stock and garlic-onion mixture and bring to a boil for a minute.  Reduce the heat to medium and simmer for 15 minutes, stirring occasionally.

When you’re ready to serve, remove the pan from the heat and stir in the yogurt until completely blended.  Serve over cooked rice and sprinkle each serving with coconut flakes if you like.