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Ingredients
- Optional Add Ins:
- 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 olive oil
- 1 large onion, halved & thinly sliced
- 3 garlic cloves, minced
- 1 rotisserie chicken, skinned & boned, meat pulled into large chunks
- 1 (13 1/2 oz.) can coconut milk
- 1 (14 1/2 oz.) can diced tomatoes
- 1 (14 1/2 oz.) can chicken broth
- cooked basmati rice
- chopped fresh cilantro
- mango chutney
Details
Preparation
Step 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.
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.
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