Our week was going to be nutso coming off of vacation so I made sure I picked recipes that would be quick and easy.
I bought one rotisserie chicken from Costco and used it for two meals. One – chicken pot pie with cauliflower topper and chicken curry.
I usually make my curry with bell peppers, however, I forgot the peppers when I went shopping so had to adapt on the fly.
As an alternative to rotisserie chicken, just bake up some breasts or thighs – your call.
The amounts below will depend on how many folks you’re feeding. I was feeding 4.5 (.5 = grandbaby @ 5 years old) and hoping for leftovers for my husband and I for lunch, and it came out perfectly (lunch portions were big).
- 2-3 cups of cooked, cubed chicken
- 1 tbsp coconut oil
- ½ onion, halved then sliced (like crescent moons)
- 1.5 cups diced celery
- 1 cups diced carrots
- 2-3 cans coconut milk
- 1 can bamboo shoots (optional)
- 1 jar red curry paste +1-2 tbsp of curry powder*
- 1 tbsp Garam masala
- 2 cups broccoli
- 1 cup sliced shrooms
- Chopped cilantro, for garnish
Cauliflower Rice Click Here
- Heat up a skillet on high, add coconut oil
- Turn to medium high
- Toss in onion, carrot, celery, saute for a few minutes
- Add 1.5 cans of coconut milk, stir to incorporate everything
- Add paste, powder and masala
- Turn to medium
- Let coconut milk heat up a bit, add broccoli.
- Heat through, add shrooms.
- You may want to add more coconut milk here. Depends on how you want your curry. Take a taste – do you want more heat? Add more paste/powder.
- Once you get it to the flavor you want, add bamboo shoots, let heat thoroughly, serve over rice.
- Garnish with cilantro.