Chicken Curry in a Hurry
Servings
Serves 4-6
Total time
20
minutesRotisserie chicken, Curry Paste and few other pantry staples, and you’re just minutes away from a delicious, comforting curry. We teach this curry in our Curries, Cocktails and Cookies class in our Teaching Kitchen. It’s always a favorite. It’s rich, yummy and always an eye opener as to how easy curry can be!
Ingredients
1 small yellow onion, diced
2 tsp grated ginger
2 cloves garlic, grated
1 14.5-ounce can petite diced tomatoes
2 Tbl Curry Paste
2 tsp Madras Curry
Meat from 1 rotisserie chicken, shredded*
2/3 cup stock
1/2 cup plain yogurt
3/4 cup heavy cream
1/2 teaspoon Hot Curry Sea Salt
Instructions
- Drizzle Garlic Extra Virgin Olive Oil in a pot—enough to just cover the bottom. Heat over medium heat.
- Add in the onion and saute until softened and turning translucent—about 7 mins. Stir in the ginger and garlic. Saute for 1 minutes.
- Stir it the canned tomatoes, curry paste, curry powder and stock. Bring to a simmer for 5 minutes. Reduce heat and stir in the yogurt, cream and Hot Curry Sea Salt. Allow to simmer at a “lazy bubble” for 5 minutes.
- Add in the chicken and heat through. You can adjust with stock or cream if you’d like. Serve with steamed rice.
- *Rotisserie chickens vary in size. After removing the meat from the chicken, you should have two heaping cups. Reserve any additional chicken for another use.
