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
Cook the rice according to the 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.
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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