Wednesday, September 21, 2011

Chicken Curry in a Hurry

      How can you pass up a recipe named Chicken Curry in a Hurry?  From Real Simple, this recipe has all the elements of an easy, quick meal and finds a good use for that leftover rotisserie chicken sitting on the shelf in your refrigerator.  Over a full spread of fresh, hot coals, in my 10 inch oven, I sauteed the onion, stirred in the curry, added the rest of the ingredients and in 15 minutes, voila, lunch was ready.  You can always turn up the heat with a hotter curry powder, I used a relatively mild version from Trader Joe's.  Might not measure up to the curry you're used to having at your favorite Indian restaurant but a fast and dutch oven friendly, outdoor dinner.

Chicken Curry in a Hurry
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
meat from 1 rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped

     Cook rice according to package directions.
     Lightly oil or spray dutch oven.
     Heat the olive oil over a full spread of coals.
     Add the onion and cook, stirring occasionally, until soft and translucent.
     Sprinkle with the curry powder and cook, stirring, for 1 minute.
     Add the yogurt, cream, salt, pepper, tomatoes and chicken.
     Cover with enough to coals to keep it at a steady simmer. 
     Cook for 15 minutes or until sauce is bubbling and chicken is heated through.
     Serve over cooked rice and sprinkle with cilantro.  Makes 4 servings.

Saute onions over high heat, stir in curry powder

Stir together yogurt, cream, seasonings, tomatoes and chicken

Cook for 15 minutes or until bubbling and heated through

Spoon over rice and crown with chopped, fresh cilantro

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