Chicken Curry in a Hurry
Serves 6|
Hands-On Time:
15m
|
Total Time:
35m
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
- Cook the rice according to the package directions.
- Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
- Sprinkle with the curry powder and cook, stirring, for 1 minute.
- Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
- Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
Nutritional Information
- Per Serving
- Calories 363Calories From Fat 198
- Fat 22g
- Sat Fat 10g
- Cholesterol 126mg
- Sodium 262mg
- Protein 29g
- Carbohydrate 11g
- Sugar 2g
- Fiber 1g
- Iron 2mg
- Calcium 67mg
What does this mean? See Nutrition 101.
Quick Tip
Don’t uncover the pan or stir the rice during cooking. If it is done before you’re ready to serve, place a folded towel over
the pan and replace the lid.
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