Quick Chicken Curry (02.20.15)

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  • 1 cup white rice
  • 2 tablespoons olive oil
  • 1 medium white onion, thinly sliced
  • 2 teaspoons curry powder
  • 1/2 cup plain yogurt
  • 3/4 cup heavy cream
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 lb. rotisserie chicken, sliced or shredded
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sunflower seeds
  • Salt and Pepper, to taste

Cook the rice according to the package directions.

Heat the oil in a skillet over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, for 4-5 minutes.

Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt, cream and tomatoes. Cook on medium low for 4-5 minutes.

Serve the chicken mixture over the rice. Garnish with cilantro and sunflower seeds.

Sponsor: Dan’s Market