Coconut Curry Chicken is made easy by using cooked rotisserie chicken. This is a great weeknight meal filled with lots of flavor.
Course Main Dish
Cuisine Thai
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 6servings
Calories 286kcal
Author Deborah Harroun
Ingredients
1tablespoonvegetable oil
3tablespoonscurry powder
1/2onionthinly sliced
3clovesgarliccrushed
1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
1/2teaspoonpaprika
2cupsdiced rotisserie chicken
114.5 oz can undrained stewed tomatoes
113.5 oz can lite coconut milk
2tablespoonsbrown sugar
1teaspoonfreshly grated ginger
juice from 1/2 lime
1/2cupshredded coconut
1/2cupcrushed cashews
cooked rice
sliced green onions and/or fresh cilantro
Instructions
Heat the oil in a large skillet over medium-high heat. Add the curry powder and cook, stirring frequently, for 5 to 6 minutes. Add the sliced onion and continue to cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add the garlic, salt, pepper and paprika and cook for 1 more minute.
Add the chicken and stir to coat it with the mixture. Add the stewed tomatoes, coconut milk, brown sugar and ginger. Stir to combine and bring to a simmer. Cook, uncovered, for about 40 minutes, stirring occasionally, until the curry has thickened as much as you would like. Stir in the lime juice, coconut and cashews.
Serve the curry over cooked rice. Garnish with green onions and/or cilantro and additional coconut and cashews, if desired.
Notes
very slightly adapted from 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals by Trish RosenquistNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Calorie counts do not include rice.