Chicken Curry in a Hurry

This is another super quick recipe.  However, it calls for a rotisserie chicken, which is not a particularly quick ingredient (or inexpensive if you go buy one).  So I've thought of a few alternatives to try...

1. Buy/bake a rotisserie chicken for one meal, then use leftover chicken for this recipe later.  Supplement with other ingredients for this meal.  For example, we had about a full breast plus other pickings (probably about 1 cup of chicken).  I supplemented this with 3 red potatoes, cut into small cubes and boiled for 10 minutes.
2. Use tofu instead of (or in addition to) chicken.  I haven't tried this yet, but I think it would work great.  When I do, I'll probably prepare the tofu in a manner similar to the Tofu with Mustardy Leeks recipe, cooking the tofu cubes in a buttery spice saute.

If nothing else, this recipe is a great way to make a quick curry sauce.  I opted to include the optional canned diced tomatoes, and I was glad I did.

Chicken Curry in a Hurry

Ingredients

1 cup white rice
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
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)
meat from 1 rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Original link:

http://www.realsimple.com/m/food-recipes/browse-all-recipes/chicken-curry-hurry