Fragrant Chicken Curry

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Fragrant Chicken Curry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons curry powder

  • 1

    teaspoon ground ginger

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon ground cloves

  • ¼

    teaspoon cayenne pepper

  • 2

    tablespoons olive oil

  • 1

    large onion, halved & thinly sliced

  • 3

    garlic cloves, minced

  • 1

    rotisserie chicken, skinned & boned, meat pulled into large chunks

  • 1

    (13½ oz.) can coconut milk

  • 1

    (14½ oz.) can diced tomatoes

  • 1

    (14½ oz.) can chicken broth

  • Optional Add Ins:

  • cooked basmati rice

  • chopped fresh cilantro

  • mango chutney

Directions

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. 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. Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.


Nutrition

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