Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle the curry powder and cook, stirring for 1 minute.
Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat.
Slice or shred the chicken, discarding the skin and bones. Divide the rice (if using) and chicken among individual bowls, spoon the sauce over the top, and sprinkle with cilantro.
Originally Submitted
4/26/2010
0 Out of 5 from
0 reviews
You can add this Quick Chicken Curry recipe to your own private DesktopCookbook.
