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

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.

Yield: Makes 4 to 8 servings.

CALORIES 180(60% from fat); FAT 12g (sat 6g); SUGAR 1g; PROTEIN 2g; CHOLESTEROL 33mg; SODIUM 136mg; FIBER 0g; CARBOHYDRATE 16g

Kate Merker
Real Simple, MARCH 2007