No Stress Curry

Ahh, Indian food. Exotic tastes, new flavors, and the feeling of disgust with yourself when you realize you’ve just consumed seven takeout containers of the same textured meat, suspiciously slathered in a heavy brown sauce. We’ve often experienced the food coma that immediately follows a major Indian food pig-out from our favorite local joint, and it ain’t pretty.

The next time your craving for Indian calls, share the love with your roommates (who most likely had to deal with the results of your last binge). This recipe for chicken curry in a hurry will satisfy all your exotic tastes without the toxic after effects.

You need:

1 ½ tbs olive oil

1 small yellow onion, thinly sliced

2 tsp curry powder

½ c plain yogurt

¾ c heavy cream

½ tsp salt

¼ tsp pepper

1 14.5 oz can diced tomatoes, drained

1 rotisserie chicken

2 c cooked white rice

¼ c cilantro leaves, chopped

1. Heat oil in a large skillet over medium-low heat.
2. Add onion and cook and stir occasionally for 7 minutes.
3. Sprinkle with the curry powder and cook, stirring for 1 minute.
4. Add yogurt and cream and simmer for 3 minutes.
5. Stir in the salt, pepper and tomatoes. Remove from heat.
6. Shred chicken (get rid of skin and bones).
7. Divide the rice and chicken among bowls. Spoon sauce over the top.
8. Sprinkle with cilantro.
9. Enjoy!