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Chicken Curry in a Hurry

Photo: John Kernick
Yield Makes 4 to 8 servings

Ingredients

  • 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)
  • 1 rotisserie chicken
  • 2 cups cooked white rice (optional)
  • 1/4 cup fresh cilantro leaves, roughly chopped

Nutrition Information

  • calories 180
  • caloriesfromfat 60 %
  • fat 12 g
  • satfat 6 g
  • cholesterol 33 mg
  • sodium 136 mg
  • carbohydrate 16 g
  • fiber 0 g
  • sugars 1 g
  • protein 2 g

How to Make It

  1. 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.