Fragrant Chicken Curry

Name: Fragrant Chicken Curry
Ingredients: 2 tablespoons curry powder; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon cayenne pepper; 2 tablespoons vegetable oil; 1 large onion, halved and thinly sliced; 3 garlic cloves, minced; 1 rotisserie chicken, skinned and boned, meat pulled into large chunks; 1 (13.5 ounce) can light coconut milk; 1 (14.5 ounce) can diced tomatoes; 1 (14.5 ounce) can chicken broth; To serve:; Cooked basmati rice; chopped fresh cilantro; mango chutney

16 ingredients

3 steps

Ingredients

2 tablespoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 large onion, halved and thinly sliced
3 garlic cloves, minced
1 rotisserie chicken, skinned and boned, meat pulled into large chunks
1 (13.5 ounce) can light coconut milk
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can chicken broth
To serve:
Cooked basmati rice
chopped fresh cilantro
mango chutney

Directions

1

Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
2

Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
3

Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.