Wednesday, January 30, 2008

Chicken Curry in a Hurry

  • 1-1/2 T olive oil
  • 1 small yellow onion, thinly sliced
  • 2 t curry powder
  • 1/2 c plain yogurt
  • 3/4 c heavy cream
  • 1/2 t salt
  • 1/4 t black pepper
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 rotisserie chicken
  • 2 c cooked rice
  • 1/4 c cilantro, roughly chopped
Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry power and cook, stirring, for 1 minute. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper and tomatoes. Remove from heat. Slice or shred chicken. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with cilantro.

I made a little extra of the sauce part and skipped the cilantro (I don't like it and we didn't have any anyway). Anyway, it was super easy and really good! I assume you could use some lower fat versions of the yogurt and cream if you wanted to make it a bit more healthy. But who wants that?!

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