Curry Chicken & Rice- Lorie Gardine

2 T. olive oil
1 onion, thinly sliced
2 tsp. curry powder
1/2 c. plain yogurt
3/4 c. heavy cream
1/2 tsp. kosher salt
1/2 tsp. pepper
1-14.5 oz. can diced tomatoes, drained
(If you like tomatoes, use 2 cans)
1 rotisserie chicken, shredded
(Or shredded chicken breasts)
2 c. white rice, cooked according to package directions
1 bunch fresh cilantro, chopped

In a large skillet over medium heat, add olive oil. Once the oil runs quickly in the pan, add the onions. Cook until golden brown, about 10 minutes. Sprinkle with curry powder and cook, stirring for 1 minute. Add yogurt and cream and simmer for 3 minutes. Stir in salt and pepper and tomato. Remove from heat. Stir in chicken. Serve over rice with cilantro sprinkled on top.