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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I concocted this recipe one day when I had a chicken and felt like doing something with my recently discovered taste for curry. My intention was to use it warm as a sauce for the chicken. A day or two later, my brother told me he had used the leftover sauce right from the refrigerator it in a sandwich - as the filling! I guess anything is possible. He loved it. By the way, when I realized I didn't have any yogurt, I used sour cream. Either would work. Ingredients:
1 tablespoon vegetable oil |
1 onion, thinly sliced |
2 teaspoons curry powder |
1 cup sour cream or 1 cup plain yogurt |
1 (14 ounce) can diced tomatoes, drained |
Directions:
1. Heat the oil and stir in sliced onion, about 5-6 minutes until soft.
2. Add the curry, and stir another minute or so.
3. Add the yogurt or sour cream.
4. Simmer for 4-5 minutes.
5. Stir in drained diced tomatoes, simmer 5 minutes.
6. Done!
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