Wednesday, March 25, 2015
Easy Chicken Curry
small yellow onion, thinly sliced
1+ cup sliced mushrooms
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
fresh cilantro leaves, roughly chopped
Cook the rice according to the package directions.
Heat the oil in a skillet over medium-low heat. Add the onion and mushrooms 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 desired). Remove from heat.
Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
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