1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 heaping teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream (more if you prefer a thinner curry)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
11 4.5-ounce can diced tomatoes, drained (optional)
Meat from 1 rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped
1 cup white rice (cooked according to package directions)
Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft.
Sprinkle onions 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) and sliced or shredded chicken. Cook over low heat for 10 -15 minutes.
Divide the rice and chicken among four individual bowls, spoon the chicken curry over the rice, and sprinkle with the cilantro.
Photos by: Lorianne DeVita