Chicken Curry in a Hurry

I like how quick and easy this meal is. Sometimes I used leftover chicken and sometimes a rotisserie chicken. Whenever rotisserie chicken are on sale, I buy one or two and take the meat and put it in Ziploc bags to freeze it. Then it can be used in a variety of meals for awhile.


The kids like this dish as long as I don't give them a lot of onions on their plate. This is another meal that I like to make more rice than the recipe calls for.


Chicken Curry in a Hurry (http://www.realsimple.com/)


Yield
Makes 4 to 8 servings



Ingredients
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 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained (optional)
1 rotisserie chicken
2 cups cooked white rice (optional)
1/4 cup fresh cilantro leaves, roughly chopped


Preparation
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.



Nutritional Information
Calories: 180 (60% from fat)
Fat: 12g (sat 6g)
Protein: 2g
Carbohydrate: 16g
Fiber: 0g
Cholesterol: 33mg
Sodium: 136mg

Kate Merker, Real Simple, MARCH 2007