Rotisserie Chicken Curry

 

INGREDIENTS

• 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

DIRECTIONS

1. 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.

2. 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.

3. Cook the turkey: Add the turkey to the pot and toss to coat. Season to taste with salt and pepper.

4. 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.

5. 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.

6. To serve: Serve the turkey curry over cooked basmati rice and garnish with scallions or cilantro. Enjoy!