Chicken Curry in a Hurry

Originally from RealSimple.com, this my favorite find in the last year. It originally uses rotisserie chicken to cut down on prep time. I just use regular defrosted chicken breast though. I've added some other spices too to make it more of an Indian curry. But you can add different ones to give it more of a Thai taste.

---------------------------------------
2 cups white rice cooked in 4 cups water

1 1/2 Tbsp olive oil

1 small yellow onion, thinly sliced

1-2 chicken breasts, chopped

2 tsp curry powder

1 tsp garam masala

1/2 tsp turmeric

1/4 tsp cardamom

1/2 cup plain yogurt
3/4 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1 14.5oz can diced tomatoes, drained
1/4 cup fresh cilantro leaves, roughly chopped

optional: Add carrots and peas at the same time as the tomatoes and let it simmer a little longer.

---------------------------------------

1. Cook rice according to package directions.

2. Heat oil in skillet over medium low heat and add the onions and chicken. Cook, stirring occasionally for 7-10 minutes.

3. Add the curry powder, turmeric, and cardamom and cook, stirring for 2 more minutes.

4. Add the yogurt and cream and allow to simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes.

5. Serve over rice and sprinkle the cilantro on top.