Rating: 3.5 stars
661 Ratings
  • 5 star values: 194
  • 4 star values: 208
  • 3 star values: 144
  • 2 star values: 83
  • 1 star values: 32

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.

Kate Merker

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Read the full recipe after the video.

Recipe Summary test

hands-on:
15 mins
total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • 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.

Nutrition Facts

363 calories; fat 22g; saturated fat 10g; cholesterol 126mg; sodium 262mg; protein 29g; carbohydrates 11g; sugars 2g; fiber 1g; iron 2mg; calcium 67mg.
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