I love a good curry, but I’ve been a bit hesitant about cooking curries at home since they often require oodles of spices and even more time. The other week I was looking for a recipe that uses rotisserie chicken (a great shortcut for when you don’t feel like cooking!) and I came across this delicious recipe from Real Simple. It was super easy to make and was really tasty. Does it stand up to the authentic curry you’d find in a restaurant? Not really. But it’s certainly a great stand in when you’re craving a little spice. I substituted in coconut milk for the cream and used pre-cooked rice, and served it alongside garlic naan that we warmed in the oven.
Chicken Curry in a Hurry
- 1 cup white rice (if you’re really looking to save time, you can use the Boil-in-bag rice or pre-cooked rice)
- 1 1/2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 1 Tbsp + 1 tsp curry powder*
- 1/2 cup plain yogurt
- 3/4 cup coconut milk (light works, but you can always go for the full stuff if you want)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 14.5-ounce can diced tomatoes, drained
- meat from 1 rotisserie chicken, sliced or shredded
- 1/4 cup fresh cilantro leaves, roughly chopped
- Naan for serving (Garlic naan was delish!)
- Cook the rice according to the package directions.
- Heat the oil in a 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 coconut milk and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
- Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
*If you don’t have curry powder, don’t worry! You can easily create your own at home. I used 1 tsp turmeric, 2 tsp cumin powder, 1 tsp coriander, and 1 tsp chili powder. I know that’s 5 teaspoons – you can add the last one in to your curry if you think it needs it, or just chuck it if it’s spiced enough.
The original recipe can be found here.