Rotisserie 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!
Time: 20 min
Serves 4-6Rating
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Loading...| Garlic Extra Virgin Olive Oil | |
| 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 |
| 1. | Drizzle Garlic Extra Virgin Olive Oil in a pot—enough to just cover the bottom. Heat over medium heat. |
| 2. | Add in the onion and saute until softened and turning translucent—about 7 mins. Stir in the ginger and garlic. Saute for 1 minutes. |
| 3. | 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. |
| 4. | Add in the chicken and heat through. You can adjust with stock or cream if you’d like. Serve with steamed rice. |
| 5. | *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. |
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