DIRECTIONS
In large skillet over medium-high heat, heat oil. Add onions, garlic and ginger. Cook 2 to 3 minutes or until softened. Add curry powder, cumin and salt. Cook 1 minute. Add tomatoes. Cook 5 to 7 minutes. Stir in shredded chicken and gravy. Cook 3 to 5 minutes or until heated thoroughly.
Serve curry over rice. Garnish with lemon wedges, cilantro and a dollop of yogurt, if desired.