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Chicken Curry in a Hurry Recipe

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This recipe for Chicken Curry in a Hurry, by , is from Yum! The Best of "B Squared" , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, July 20, 2009


1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
2 Tablespoons Pataks Mild Curry Paste*
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
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.

Personal Notes:
Personal Notes:
*Pantaks Original Mild Curry Paste (Concentrate for Sauces) - this can be found in the ethnic food section under India. They make great Indian sauce "help".




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