Friday, September 21, 2007

Curry in a Hurry

1 TB olive oil
1 small yellow onion, thinly sliced
4 tsp curry powder (way more is also good)
1/2 c plain yogurt
3/4 c heavy cream (can use 2% milk instead)
1/2
tsp salt
1/4 tsp pepper
1 14.5 oz can diced tomatoes, drained
3-5 boiled, cubed chicken breasts
4 c cooked white rice
  1. Heat oil in large skillet add the onion and cook until tender.
  2. Sprinkle with curry and cook, stirring for 1 minute.
  3. Add the yogurt and cream and simmer for 3 minutes.
  4. Add salt, pepper, and tomatoes.
  5. Add chicken.
  6. Remove from heat and pour over prepared rice and chicken.

This recipe is easy and great for curry lovers. Double or tripple it and freeze it, because although you will want to eat it again and again, you will never want to cook it again after the way it leaves your kitchen smelling for weeks and weeks.

1 comment:

scottandlesley said...

This one is Katie's. YUM.