Chicken Curry in a Hurry

By cortanez

Ingredients

• 1 cup white rice
• 1 1/2 tablespoons olive oil
• 1 small yellow onion, thinly sliced
• 2 tablespoons curry powder
• 1 cup plain yogurt
• 3/4 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 14.5-ounce can diced tomatoes, drained (optional)
• Meat from 1 rotisserie chicken, sliced or shredded NOTE: Cut or shred into bite sized pieces. Leave out the skins.
• 1/4 cup fresh cilantro leaves, roughly chopped

Preparation

Step 1

1. Cook the rice according to the package directions.
2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, cayenne pepper, paprika and tomatoes (if desired). Adjust seasonings to taste.
5. Stir in enough chicken to fill the pan. Remove from heat.
6. Sprinkle each serving with cilantro.