curry in a hurry

Okay, here's a quick and easy chicken curry dish. I love curry, so I was thrilled to find this in the latest issue of Real Simple magazine. Enjoy!

1 1/2 tbsp olive oil

1 sm yellow onion, thinly sliced (you could always get pre-chopped in the produce section)

2 tsp curry powder

1/2 c plain yogurt

3/4 cup heavy cream (You could always use half-and-half to make it lighter)

1/2 tsp Kosher salt (I used the good ol' plain stuff)

1/4 tsp black pepper

1 14.5-oz can diced tomatoes, drained (optional...and I opted to skip these)

1 rotisserie chicken (of course, I had to complicate things and get fresh chicken to cook)

2 c cooked white rice (I used Basmati; Jasmine would also be great or couscous)

1/4 c fresh cilantro leaves, roughly chopped (I skipped this!)

Heat oil in skillet. Add onion, cook, and stir for 7 minutes. Sprinkle curry powder, stir, and cook for another minute. Add yogurt and cream and simmer gently (isn't this redundant?) for 3 minutes. Stir in salt, pepper, and tomatoes (if using). Remove from heat. Slice or shred chicken. Top rice with chicken then sauce and sprinkle with cilantro. Voila! Oh, and I actually mixed the chicken in the sauce and then topped the rice. Dee-lish!