Chicken Curry in a Hurry
Recipe adapted from Cooking Light recipe
Makes 4 Servings
2 tsp olive oil
½ cup yellow onion
2 tsp curry powder
½ cup fat-free plain yogurt (fage 0%)
¼ cup heavy cream
½ tsp kosher salt
¼ tsp pepper
1 pound chicken, cooked in salt and pepper and shredded
3 cups white rice, dry
¼ cup cilantro leaves, roughly chopped
Heat the oil in a large skillet over medium-low heat. Add onion and cook, stirring occasionally, for 7 minutes. Sprinkle with curry powder and cook, stirring, for 1 minute. Add yogurt and cream and simmer gently for 3 minutes. Stir in salt and pepper. Remove from heat. Divide the rice (and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
Nutritional Information: 464 calories, 60 carbs, 8 fat grams and 30 protein grams.
Review: YUM! This one wasn't as good as the tikka masala I made the same night, but hello - it was 'in a hurry' so obvi a lot less went into it. Also, they're so different, this is a yellow, curry powder-based sauce whereas that was a red/tomato-based sauce. I did think this has a lot of flavor - the onions came out nicely at the end and the sauce, while there wasn't a lot, was thick and easily covered all of the rice and chicken once stirred. I will definitely have this and won't change a thing - i'm also so glad I was able to use heavy cream, but still have the recipe around 450 calories - YUM!