Chicken Curry in a Hurry

Name: Chicken Curry in a Hurry
Prep time: 20 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 22.18 ml olive oil; 1 small yellow onion, thinly sliced; 9.85 ml curry powder; 118.29 ml plain yogurt; 177.44 ml heavy cream; 2.46 ml kosher salt; 1.23 ml black pepper; 411.06 g can diced tomatoes, drained (optional); 1 rotisserie chicken; 473.18 ml cooked white rice (optional); 59.14 ml fresh cilantro leaves, roughly chopped

Submitted by JackieOhNo!

"Start with rotisserie chicken, and your dinner is ready in minutes. (Sometimes it's not the entree that's tricky;it's the side dish. So make sure the rice is perfect.)"

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Ready In:: 20mins
Ingredients:: 11
Serves:: 4

ingredients

22.18 ml olive oil
1 small yellow onion, thinly sliced
9.85 ml curry powder
118.29 ml plain yogurt
177.44 ml heavy cream
2.46 ml kosher salt
1.23 ml black pepper
411.06 g can diced tomatoes, drained (optional)
1 rotisserie chicken
473.18 ml cooked white rice (optional)
59.14 ml fresh cilantro leaves, roughly chopped

directions

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.
Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat.
Slice or shred the chicken, discarding the skin and bones. Divide the rice (if using) and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

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Reviews

This made a very nice quick dinner tonight. I used fat free yogurt and evaporated milk for the cream to lower the fat amount and for me that worked well. It went along with Basmati rice, snow peas and broccoli. This was easy and quick to make. You can have a satisfying weeknight dinner on the table in under 30 mins. You gotta love that. :D

Annacia

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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