Monday, June 21, 2010

Chicken Curry in a Hurry

*Adapted from - By Kate Merker, March 2007

Serves: 4
Prep: 30 minutes


  • 1 1/2 tablespoons olive oil
  • 1 small yellow onion, thinly sliced
  • 2 teaspoons curry powder
  • 1/2 cup plain (Greek) yogurt
  • 3/4 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 rotisserie chicken, shredded (discard skin and bones)
  • 2 cups cooked white rice
  • 1/4 cup fresh cilantro leaves, roughly chopped


  1. 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 powder and cook, stirring, for 1 minute.
  2. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes, and chicken. Simmer for 5 minutes or until chicken is warmed.
  3. Divide the rice among individual bowls, spoon the chicken curry over the top, and sprinkle with the cilantro.
This dish is also delicious served with lentils.

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