Chicken Curry in a Hurry

Chicken Curry in a Hurry

  • Prep: 10 min
  • Cook Time: 17 min
  • Total: 27 min
  • Serving: 4 People

Reprinted with permission by Hoffman Media, LLC.

"Sandra Lee Semi-Homemade" magazine,


  • 1 tablespoon olive oil
  • 8 small red potatoes, halved
  • 1 cup baby carrots
  • 1 small white onion, sliced
  • 1 tablespoon curry powder
  • 1, 6-ounce container Greek yogurt, Chobani™
  • 1 cup whipping cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups chopped cooked chicken
  • 2, 8.5-ounce pouches ready-to-serve basmati rice, Uncle Ben’s®
  • Garnish: 1⁄4 cup cilantro leaves


  1. In a large skillet, heat oil over medium heat. Add potatoes, carrots, and onion. Cook, stirring occasionally, for 8 to 10 minutes. Add curry powder to vegetable mixture, and cook, stirring constantly, for 1 minute.
  2. Reduce heat to low. Stir in yogurt and cream, and cook, stirring occasionally, for 3 minutes. Stir in salt, pepper, and chicken. Heat rice according to package directions for 2 pouches. Serve over rice and garnish with cilantro leaves, if desired.
  3. Curry powder is a crushed blend of up to 20 different herbs, seeds, and spices including turmeric, which gives curry its characteristic golden color.


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