Chicken Curry in a Hurry

“My husband loves this dish. Whenever I ask him what he wants for dinner that week, he yells, ‘Chicken Curry in a Hurry!’”

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 teaspoons kosher salt

1/4 teaspoon black pepper

1 (14.5 oz) can diced tomatoes (optional)

1 rotisserie chicken, shredded, more or less chicken depending on your liking

2 cups cooked brown rice

1/4 cup fresh cilantro leaves, roughly chopped

1. Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stiring occasionally, for 7 minutes. Sprinkle with curry powder and cook, stirring for 1 minutes. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes. Remove from heat. 

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

Ready in 15 minutes. Serves 4 to 8.