Chicken Curry in a Hurry

Garlic Extra Virgin Olive Oil
1 small yellow onion, small dice
2 tsp grated ginger
2 cloves garlic, grated
1 14.5-ounce can diced tomatoes, drained (optional)
2 Tbl Curry Paste
1/3 cup stock
1/2 cup plain yogurt
3/4 cup heavy cream
1/2 teaspoon Hot Curry Sea Salt
Meat from 1 rotisserie chicken, shredded

Drizzle Garlic Extra Virgin Olive Oil in a pot—enough to just cover the bottom. Heat over medium heat. Add in the onion and saute until softened and turning translucent—about 7 mins. Stir in the ginger and garlic. Saute for 1 minutes. Stir it the canned tomatoes, Curry Paste and stock. Bring to a simmer for 5 minutes. Reduce heat and stir in the yogurt, cream and Hot Curry Sea Salt. Allow to simmer at a “lazy bubble” for 5 minutes. Add in the chicken and heat through. You can adjust with stock or cream if you’d like. Serve with steamed rice.

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