Quick Chicken Curry
1 cup of basmati or jasmine rice
1 1/2tablespoons olive oil
1 small onion, thinly sliced
1 teaspoon curry powder or a jar of simmer sauce in your favourite curry style
1/2cup plain organic yogurt
1/4teaspoon black pepper
400g can diced tomatoes (drained)
600g-800g of chicken thighs or stir-fry strips (free range or organic)
1/4cup fresh herbs, roughly chopped (cilantro or parsley are ideal)
Cook the rice according to the packet directions.
Heat the oil in a skillet over medium-low heat. Add the onion and cook for 2 mins. Add the chicken, stirring occasionally, for 7 minutes.
Sprinkle with the curry powder or add simmer sauce and cook, stirring for 1 minute.
Add the yogurt 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, spooning any remaining sauce over the top, and sprinkle with fresh herbs.
By Kate Merker
Realsimple, February 2007