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Coconut Thai-Style Rotisserie Chicken Curry

Coconut Curry Chicken is made easy by using cooked rotisserie chicken. This is a great weeknight meal filled with lots of flavor.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 6
Author: Deborah Harroun - Taste and Tell

Ingredients

  • 1 tablespoon vegetable oil
  • 3 tablespoons curry powder
  • ½ onion thinly sliced
  • 3 cloves garlic crushed
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • 2 cups diced rotisserie chicken
  • 1 (14.5oz) can undrained stewed tomatoes
  • 1 (13.5oz) can lite coconut milk
  • 2 tablespoons brown sugar
  • 1 teaspoon freshly grated ginger
  • juice from 1/2 lime
  • ½ cup shredded coconut
  • ½ cup crushed 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

Bryan's Notes
We had some left-over rotisserie chicken, and had a hankering for a curry. I found this recipe, and it seemed potentially good. So I made it. It turned out well.
Some points:
  • My lovely wife found the 3 tablespoons of curry powder a little to strong for her current tastes, although I liked it. Next time, I'll tone it down a little.
  • I found that the 40 minutes of simmering was not necessary. I did a little over 20 minutes and the results were fine.
  • We had diced tomatoes, which were a good substitute for the specified stewed tomatoes
  • I omitted the cashews - we didn't have any on hand.