The name says it all. Plenty of curry dishes require simmering the sauce over the stove for upwards of 45 minutes. Our dish comes together, from start to finish, in less time. The shortcut relies on rotisserie chicken and Greek yogurt. As the rice cooks, you’ll slice or shred the cooked chicken, then sauté the onion and whip up a quick sauce with curry powder, yogurt, and cream. Stirring in a can of drained, diced tomatoes give the sauce some extra depth, and a garnish of fresh cilantro adds flavor and a hit of green. Store-bought naan rounds out the meal.
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
Calories from fat 198
Sat fat 10g
How to Make It
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.