Wednesday, March 25, 2015

Easy Chicken Curry

Ingredients

1  
cup  
white rice 
1 1/2  
tablespoons  
olive oil 
1  
small yellow onion, thinly sliced
1+ cup sliced mushrooms 
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 or diced raw chicken, cooked with onions and mushrooms 
1/4  
cup  
fresh cilantro leaves, roughly chopped 

Directions

  1. Cook the rice according to the package directions.
  2. Heat the oil in a skillet over medium-low heat. Add the onion and mushrooms 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.