Chicken Curry in a Hurry
1 cup white rice
1½ tbsp. olive oil
1 small yellow onion, thinly sliced
2 tsp. curry powder
½ cup plain yogurt
¾ cup heavy cream or 1 (14-oz.) can coconut milk
½ tsp. kosher salt
¼ tsp. black pepper
1 (14.5-oz.) can diced tomatoes, drained (optional)
Meat from 1 rotisserie chicken, sliced or shredded
¼ cup fresh cilantro leaves, roughly chopped
Cook the rice according to 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.
— Janet K. Keeler
Tampa Bay Times