Chicken Curry in a Hurry
INGREDIENTS:
1 cup white rice
1 ½ tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
½ cup plain yogurt
¾ cup heavy cream
½ teaspoon kosher salt
¼ teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained
Meat from 1 rotisserie chicken, sliced or shredded
¼ cup fresh cilantro leaves, roughly chopped
DIRECTIONS:
Step 01
Cook the rice according to the package directions.
Step 02
Heat the olive oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
Step 03
Sprinkle the curry powder over the onions and cook, stirring, for 1 minute.
Step 04
Add the yogurt and cream to the skillet and simmer gently for 3 minutes. Stir in the kosher salt, black pepper, and diced tomatoes. Remove from heat.
Step 05
Divide the cooked rice and shredded chicken among individual bowls. Spoon the sauce over the top and sprinkle with fresh cilantro.