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Chicken Curry in a Hurry |  |
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| 1 ½ T olive oil 1 small yellow onion, thinly sliced 2 t curry powder 2 t cumin Tabasco ½ c. plain yogurt ¾ c. heavy cream ½ t kosher salt ¼ t black pepper 1 14.5 oz can diced tomatoes, drained (optional) 1 rotisserie chicken 2 c. cooked white rice (optional) ¼ cup fresh cilantro leaves, roughly chopped |
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Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stiffing 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 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 cilantro. Top with Tabasco. |
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