Rotisserie Chicken Curry
- 1 tablespoon neutral oil
- 1 yellow onion peeled and sliced into thin wedges
- 1 pound potatoes peeled and cut into bite-sized cubes
- 1 tablespoon butter or ghee
- 2 tablespoons Smoky Tandoor or Golden Curry or both.
- Cayenne powder or crushed red pepper optional, to taste
- 2½ cups leftover rotisserie chicken pulled and diced into bite-sized cubes
- 15- ounce can crushed tomatoes
- 1 cup water or chicken stock plus more if needed
- 15- ounce can coconut milk
- Salt and pepper to taste
- Cooked basmati rice and sliced scallions for serving
Cook the onion and potatoes: Heat the natural oil in a wide pot over medium-high heat. Once hot, add the sliced onion and diced potatoes and season with salt and pepper. Cook, occasionally turning, for 6–7 minutes.
Bloom the spices: Create a well in the middle of the pot. Melt the butter into the open spot. Once bubbly, add the curry powder and cayenne powder. Cook, stirring it into the butter for 1 minute until fragrant. Toss the potatoes and onions in the spices.
Cook the turkey: Add the turkey to the pot and toss to coat. Season to taste with salt and pepper.
Simmer the curry: Pour in the water or chicken stock and bring to a boil. Reduce heat and add the crushed tomatoes. Simmer over low heat for 30 minutes. Add more water as needed.
Finish the curry: Taste the curry and season again to your preferences. Pour in the coconut milk and simmer for 5 minutes more. Turn off the heat.
To serve: Serve the turkey curry over cooked basmati rice and garnish with scallions or cilantro. Enjoy!