So here it is. Monday. Waiting with baited breath for the Mmmm Monday recipe? Wait no longer.

This is, by far, one of my very favorite dinners. The flavors are fantastically wonderful but you know what’s even better?

My husband found this recipe when I was a huge pregnant lady resembling a hippo beautifully expecting our second child. He excitedly went to the store, came home with the ingredients and made this delicious wonder for me on a night when I didn’t think I could carry that child for one more second.  As soon as he started cooking, the aroma was enough to make me just lay on the couch and do nothing but sit and take in the amazing scent.  Smell the deep curry scent.  The sauteing onions.  Yum.

It was in Real Simple magazine so I must give credit where credit is due.  However, JJ has tweaked it a bit to make it his own so today, I share.  Print it out, put it by the toilet (not that that is where my husband notices things but maybe yours does) and maybe you will get it for dinner.

I don’t even attempt it.  I’m not allowed.  If you have any questions, you can ask me and I will relay it to the beloved JJ.

Chicken Curry in a Hurry

* 1 1/2 tablespoons olive oil
* 1 small yellow onion, thinly sliced
* 2 teaspoons curry powder (it is suggested to double this amount!)
* 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 (I have been cooking my chicken in the slow cooker then shredding it but rotisserie is good, too)
* 2 cups cooked white rice (We use whole wheat couscous. We are so very South Beach.)
* 1/4 cup fresh cilantro leaves, roughly chopped (DO NOT OMIT THIS.  This is what makes it in my opinion.  It needs to be fresh, not dried.)

1. 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.

2. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat.

3. 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.

Calories 180; Calories From Fat 60%; Fat 12g; Sat Fat 6g; Cholesterol 33mg; Sodium 136mg; Carbohydrate 16g; Fiber 0g;

I’d like to say that my children eat this.  They don’t.  The nice thing is that you can serve the ingredients separately.  Our kids get chicken and couscous and I usually whip up some kind of veggie.  It’s not a lot of extra work and everyone is happy.

It’s so good that you don’t even need a side dish.  However, a nice, crisp glass of Chardonnay?  Absolutely.

Pin It on Pinterest

Share This