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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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It's easy to buy a cooked hen, take the meat off the bone and use it in a 'wow' recipe. I especially like it for dishes like this curry that I might not have time to make from scratch. Ingredients:
2 tablespoons curry powder |
1 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon cayenne pepper |
2 tablespoons vegetable oil |
1 large onion, halved and thinly sliced |
3 garlic cloves, minced |
1 rotisserie chicken, skinned and boned, meat pulled into large chunks |
1 (13.5 ounce) can light coconut milk |
1 (14.5 ounce) can diced tomatoes |
1 (14.5 ounce) can chicken broth |
to serve |
cooked basmati rice |
chopped fresh cilantro |
mango chutney |
Directions:
1. Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
2. Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
3. Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.
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