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.
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Saute onions over high heat, stir in curry powder   |
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