6 chicken breasts, cut into pieces
2 tbsp. olive oil
1 tbsp. butter
4 cloves garlic, minced
1 onion, chopped
1 green pepper, chopped
2 tbsp. curry powder
1 tsp. thyme
Salt and black pepper to taste
2 c. non-fat yogurt
2 c. cherry tomato halves

In a large skillet, saute chicken in olive oil until chicken is no longer pink. Remove chicken and set aside. Melt butter. Saute garlic, onion, and green pepper. Add curry, thyme, salt, and pepper. Add chicken and tomatoes. Turn heat to low and stir in yogurt. Serve over rice or noodles.