Photo: John Kernick
Yield
Makes 4 to 8 servings

How to Make It

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.

Ratings & Reviews

giselle6783's Review

tkirkland
June 15, 2013
Very good and solid dish.

heaven28rangers's Review

heaven28rangers
December 04, 2010
This was so great for leftover turkey, very easy. I used half and half, because that's what I had on hand, and I think it would have been too heavy if I had used the cream. I added more curry powder since I am used to my curries being more spicy. Will definitely make again.

tkirkland's Review

giselle6783
August 03, 2009
Delicious! I used fresh tomatoes from my garden and added a small can of peas and carrots. I would definitely recommend it to even the pickest eaters. The flavors combine wonderfully.