Chicken Curry in a Hurry
Turn your leftover chicken or a rotisserie chicken from the grocery store into an easy Indian-inspired meal in minutes.
Servings 6 -8
- 2 T unsalted butter
- half of a large onion chopped
- one 1-ince piece of ginger grated
- 2 cloves of garlic minced
- 4 c cooked shredded chicken
- 3 t curry powder
- 3 t garam masala
- 1/2 t cayenne pepper
- one 6 oz can tomato paste
- 1 c light coconut milk
- 1 c chicken broth
- 2 c cooked cauliflower
- 1/2 c frozen peas
- 1/2 c plain Greek yogurt
- rice for serving I used brown jasmine rice
In a saucepan over medium heat, melt butter, add onion and saute for several minutes until soft and translucent.
Add the ginger and garlic, and cook for another minute or two, until fragrant.
Sprinkle in the curry powder, garam masala, and cayenne pepper, and fry the spices for a minute or two.
Add the chicken, then stir in the tomato paste, coconut milk, and chicken broth and mix until well combined.
Add the cauliflower and frozen peas, then simmer over medium heat until heated through.
Just before serving, stir in the Greek yogurt.
Serve over rice, if desired.