Easy Chicken Curry
Transform a convenient rotisserie chicken into a delectable Chicken Curry with this easy recipe. Shred the chicken meat and simmer it in a fragrant blend of sautéed onions, garlic, ginger, tomatoes, and a medley of aromatic spices from The Icon spice. Let it all meld together in a creamy coconut milk base for a rich and flavorful curry that's ready in no time. Serve over steamed rice or with warm naan for a satisfying meal that balances convenience and homemade taste.
INGREDIENTS:
- 1 white or yellow onion peeled and sliced thinly
- 1 pound potatoes peeled and cut into small cubes
- 3 cups leftover rotisserie chicken shredded
- One 15- ounce can crushed tomatoes
- 1-2 cups water OR chicken stock
- One 15- ounce can coconut milk
- 1/2 cup cilantro chopped
- 1 lime
- 3-4 tbsp The Icon Spice
- 1tbsp ghee or butter
- S&P to taste
- 1tbsp olive oil
- 1 cup cooked basmati rice
DIRECTIONS
- Heat oil in a deep pan or pot on high heat and once hot saute onion and potatoes and season with salt and pepper, stirring occasionally; 6 minutes
- In the same pot create a space in the middle and melt the ghee or butter and then add 2tbsp Icon mix and continue cooking, stirring the potatoes and onions in the spices and butter
- Add the shredded rotisserie chicken and 2 more tbsp Icon spice or to your taste
- Pour in the water or chicken broth or stock and bring to a boil
- Reduce heat and add the crushed tomatoes and simmer over low heat for 20-30 minutes. Add more water as needed so it doesn't get too dry
- Taste the sauce and season with more Icon, salt and pepper to your taste
- Pour in the coconut milk and juice of 1 lime, stir and simmer for another 5 minutes
- Turn off heat and serve over rice and garnish with cilantro