Chicken Curry in a Hurry

This is adapted from a recipe I found in Real Simple magazine. Now, it calls for cream. Use the gosh darn cream! (The beauty of this dish is that it's rich and creamy and wonderful - don't fall into the "Well, I'll add more veggies and substitute with half and half" trap. Blasphemy, I say!)

Chicken Curry in a Hurry

-- 1 yellow onion, diced

-- 3 - 4 Tb. curry powder (adjust as you see fit)

-- 1/2 cup plain yogurt

-- 3/4 cup cream

-- 3 fresh tomatoes, chopped (or you can use a can - drain before adding)

-- Either: 3 chicken breasts, cooked and seasoned, OR, 1 rotisserie chicken (shredded or sliced)

-- 1/4 cup fresh cilantro

-- salt and pepper

Saute the onion in olive oil, stirring occasionally, until soft. Sprinkle with the curry powder and cook for an additional minute. Add the yogurt and cream and simmer gently for 3 minutes. Season with salt and pepper and add tomatoes. Remove from heat.

Add the pre-cooked chicken to the mixture. Divide over rice in individual bowls, spooning the sauce over top, and sprinkle with fresh cilantro.

Makes about 3 servings.

First Photo: Matt gives the "thumb's up" to Chicken Curry in a Hurry (as he eyes it crazily)!

Second Photo: A close-up of the beauty that is Chicken Curry in a Hurry.