Are you ready for this? Rotisserie. Chicken.
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.
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.
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.
Wait, are you still mad that I call it a rotis?
Curry = great life fulfillment.