Chicken Curry in a Hurry

Photo: acrane

Craving Indian food? Throw together this satisfying dish, which uses a rotisserie chicken to save time. Hands-On Time: 15m| Total Time: 35m

Yield: 6 servings
Community Recipe from


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


  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, pepper, and tomatoes (if desired). Remove from heat.
  5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

  6. Nutritional Information
  7. Per Serving
  8. Calories 363Calories From Fat 198
  9. Fat 22g
  10. Sat Fat 10g
  11. Cholesterol 126mg
  12. Sodium 262mg
  13. Protein 29g
  14. Carbohydrate 11g
  15. Sugar 2g
  16. Fiber 1g
  17. Iron 2mg
  18. Calcium 67mg

  19. Real Simple, May 2007
August 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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