March 2018: Chicken Curry in a Hurry

Chicken Curry in a Hurry From Real Simple


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

How to Make It

Step 1

Cook the rice according to the package directions.

Step 2

Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.

Step 3

Sprinkle with the curry powder and cook, stirring, for 1 minute.

Step 4

Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.

Step 5

Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

My Experience:

After making this numerous times my suggestion would be to increase the curry powder quite a bit. I usually end up using 1-2 tablespoons.

I also like to cook the curry powder longer than 1 minute so that the spices really have a chance to bloom.

I added cilantro and peas to mine; you could add any of your favorite vegetables to make it a well rounded meal.

But overall if you’re looking for a quick and less expensive way to eat curry this is the recipe for you!




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