Thursday, August 15, 2013

Chicken Curry over Rice

Chicken Curry over Rice
(4-6 servings)


1 tbsp. Olive Oil
1 small Yellow Onion, thinly sliced
2 tsp. Curry Powder
½ cup Plain Yogurt
¾ cup Heavy Whipping Cream
½ tsp. Salt
¼ tsp. Black Pepper
1 (14.5 oz.) can Diced Tomatoes, drained (optional)
Warm Chicken Meat from a Rotisserie Chicken, pulled & chopped
4 cups Cooked Rice (your choice)
¼ cup Fresh Cilantro Leaves, rough chop


In a medium sized saute pan heat the oil over medium heat. Add the onions and saute for 5-7 minutes stirring as needed. Stir in the curry powder and continue for another minute. Now mix in the yogurt and cream after lowing the heat to a simmer. Stir in the salt and pepper (tomatoes if using too) and heat through. Then remove from the heat. To serve, fill individual bowls with rice and top with the chicken. Now ladle on the curry sauce and garnish with the cilantro leaves and enjoy.

Note: If you want a little heat in curry just add some cayenne pepper or diced fresh jalapeno pepper.

Ideas for Future Efforts

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