Chicken Curry

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 Minutes

Servings: 4

A great way to use up leftovers. I served over ramen noodles, but this would be great over rice or with pitas.

Ingredients:

1 (13 1/2 ounce) can coconut milk

1 rotisserie-cooked chicken, shredded

1 cup vegetables (i used leftover peas and carrots)

1 -2 tablespoon curry powder

Directions:

1. Add all ingredients to a skillet and cook over medium low until warmed through.
2. Easy and tasty!