Chicken Curry in a Hurry

Chicken Curry in a Hurry
John Kernick
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preparation
15
minutes
cooking
35
minutes
Serves 6

Ingredients

1
cup
white rice
1 1/2
tablespoons
olive oil
1
small yellow onion, thinly sliced
2
teaspoons
curry powder
1/2
cup
plain yogurt
3/4
cup
heavy cream
1/2
teaspoon
kosher salt
1/4
teaspoon
black pepper
1
14.5-ounce can diced tomatoes, drained (optional)
meat from 1 rotisserie chicken, sliced or shredded
1/4
cup
fresh cilantro leaves, roughly chopped

Directions

  1. Cook the rice according to the package directions.
  2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
  3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
  4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
  5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
Kate Merker
February 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 198
  • Fat 22 g
  • Sat Fat 10 g
  • Cholesterol 126 mg
  • Sodium 262 mg
  • Protein 29 g
  • Carbohydrate 11 g
  • Sugar 2 g
  • Fiber 1 g
  • Iron 2 mg
  • Calcium 67 mg
What does this mean? See Nutrition 101.

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