Easy Shredded Chicken Curry

Are you ready for this?                Rotisserie.            Chicken.

Easy Shredded Chicken Curry / Bev Cooks

That’s right, pigeons! I used a rotis in this here curry. You’re either joining together in an ’80s-style slow clap, orrrrr your eyes are stuck in the back of your head from that massive eye roll.

This is the thing. I wanted to come up with a super simple weeknight Indian-ish curry recipe, that has a lot of depth, but not 13 trillion ingredients. I save those labors of love for the weekend. This is the other thing – I like to imagine different reader scenarios in my head (and out loud, to Aaron’s chagrin). Like, I vocalize EVERYTHING. “Ohhhh they just left work and then popped in the store to pick up a rotis for their weeknight curry!”

“Ohhhh they had a happy hour, remembered this curry recipe and dipped in the grocery store next door and grabbed a rotisserie!”

“Ohhhhhhhhh they’re on their lunch break at the market and grabbed a ’tisseri for this curry I posted!”

I start all scenarios with “ohhhhh.” It’s a problem.

Easy Shredded Chicken Curry / Bev Cooks

Not a photo beauty pageant winner by any stretch ^^^, but look! It’s simple – onions, garlic, ginger, garam masala, paprika, a cinnamon stick, and a shredded rotisserie.

BY THE WAY – did you happen to see my newest onion dicing life hack on Snapchat? A few of you snapped me back after you tried it, and it works! It absolutely works. 1) You peel and cut an onion in half. 2) You run the onion half (one at a time) through the first, thinnest setting on a mandolin. It’s lightning fast. 3) Then you put one hand over that stack of slices, and run your knife through it a time or two. It’s perfectly, finely diced! And it took a nano. Unbelievable. I already can’t wait to do it again.

Anywayanywayanyway. To the above base, you’ll add some diced tomatoes, tomato sauce, coconut milk and chicken stock. Das eet.

Easy Shredded Chicken Curry / Bev Cooks

Let it simmer and slightly reduce for 20-30, while you pull together some basmati rice and/or naan, and yews awl sayet. (I’ll stop talking like this right now. In a sec.)

Oh – I fished the cinnamon stick out of the pot about 10 minutes into simmering. I was afraid it might be over cinnamony. It wasn’t! But I had fears like no one’s ever seen.

One more thing – riiiight at the end, add about a Tbs. of fresh lemon juice, and a little more salt, if it needs to wake up a little. Garnish with lots of fresh cilantro, and you’ve got a lot of crazy yum curry for that face of yours. And all the other faces in your house, if you’re feeling generous.

Easy Shredded Chicken Curry / Bev Cooks

Wait, are you still mad that I call it a rotis?

Easy Shredded Chicken Curry
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Ingredients

  • 2 Tbs. extra-virgin olive oil
  • 1 medium white onion, finely diced
  • 4 cloves garlic, minced
  • 1 Tbs. finely minced ginger
  • 1 Tbs. garam masala
  • 2 tsp sweet paprika (smoked would be fine, too, if you want that slight smokiness)
  • 1 cinnamon stick
  • 1 rotisserie chicken, shredded
  • 2 (14.5 oz) cans diced tomatoes (with their juices)
  • 1 (8 oz) can tomato sauce
  • 1/2 cup chicken stock
  • 1/2 cup coconut milk (maybe a little more here if you want extra sweetness)
  • 1 Tbs. fresh lemon juice
  • salt and pepper
  • fresh cilantro for garnish
  • white basmati rice and/or naan for serving

Instructions

  1. In a large pot, heat the oil over medium-high. Add the onions, garlic and ginger; sauté for a minute or two, until the onions begin to sweat, and everything is so fragrant you begin to weep. Add the garam masala, sweet paprika and cinnamon stick. Toss to combine. Add the shredded chicken and toss it all together to coat.
  2. Then add the diced tomatoes, tomato sauce, chicken stock and coconut milk. Partially cover and reduce the heat the medium-low. Simmer for 20 to 30 minutes, while you make the rice and/or bread. I made both because I have zero carb self control, and I'm okay with that. (fish the cinnamon stick out about 10 minutes into the simmering. or leave it in! totally your call.)
  3. After half an hour, taste it. Oooooo! Add the lemon juice and a pinch of salt and pepper, if you feel it needs it. Garnish with lots and lots of cilantro and serve with the rice and bread. And extra lemon wedges! Always always.
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http://bevcooks.com/2016/03/easy-shredded-chicken-curry/

Easy Shredded Chicken Curry / Bev Cooks

Curry = great life fulfillment.

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18 Responses to Easy Shredded Chicken Curry

  1. Steph March 10, 2016 at 8:19 am #
    This is so temping to make, I have some left over chicken, I need to do something easy with it, there aren't a ton of ingredients in the recipe.... but I'm a little scared! I tried a curry recipe once and it had so many spices and it came out soo bad we couldn't eat it and worse...the nasty smell lasted for 500 years. I usually just stick with the Japanese curry that looks like a chocolate bar. Eep! This looks good and easy.
  2. Ellie | Hungry by Nature March 10, 2016 at 9:09 am #
    YES for rotisserie chicken! Such a weeknight saver and this looks like the ultimate way to dress it up!!
  3. Tasha Early March 10, 2016 at 10:21 am #
    No shame! Can't wait to make this.
  4. Brittany | Words Like Honeycomb March 10, 2016 at 11:25 am #
    ohhhhhhhhh, I will totally grab a rotis on the way home now!!! Bev said I could <3 Curry here I come !!
  5. Deanna March 10, 2016 at 11:53 am #
    It took me longer than I'd like to admit to realize you were using rotis to describe rotisserie chicken, not roti(s) the Indian flat bread.
    • Lindsay March 11, 2016 at 1:41 am #
      Bahaha! Same here!
  6. Tori March 11, 2016 at 3:08 am #
    OH yeah! This is what I'm talkin' bout! Bring on the curry cuz I'm all in for this meal! It looks delicious!
  7. Rach's Recipes March 12, 2016 at 5:06 am #
    Wow this looks amazing. Thinking of adding cardamom pods and serving over quinoa, what are your thoughts? Thank you!
  8. heather October 25, 2016 at 11:06 am #
    What if you can't find a giram masala??

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