Chicken Curry in a Hurry

This isn't the most aesthetically pleasing photo, far from, but this recipe deserves a spot on the old blog because it's gotten me to finally sing the praises of the rotisserie chicken. On paper, I always understood the appeal. They are golden, warm and herb-scented, and, most appealing, ready to eat. You could grab one off the shelf this very moment. And even though the deli has done all of the work, it doesn't seem more expensive. But they've always seemed bland to me. If I'm going to prepare complementary vegetables, might as well pop the chicken in the oven as well. I'd prefer a sauce, anyway.

Over the weekend we grabbed a rotisserie chicken (the only ingredient we didn't already have) to make this chicken curry. I ended up adding a bit of paprika and extra curry powder, but that was all that was needed to make it a top-notch curry that was on the table, ready to be devoured, in 20 minutes. We love this chicken curry, and this one as well, but factoring time and cost, this chicken curry in a hurry can't be beat. 

Ingredients (serves six): 

1 cup white rice

1 1/2 tablespoons olive oil 

1 small yellow onion, thinly sliced 

2 teaspoons curry powder (*I added a bit extra and 1/8 teaspoon paprika) 

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 (*Optional, I opted out)

Meat from 1 rotisserie chicken, sliced or shredded 

1/4 cup fresh parsley leaves, roughly chopped

Directions: 

Cook the rice according to the package directions. 

Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. 

Sprinkle with 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 desired). Remove from heat. 

Divide the rice and chicken among individual bowls, spoon the sauce over the top and sprinkle with the parsley.