Source: USA Weekend? (Not sure, years ago I clipped it out from the Sunday paper magazine.)
This is a great recipe. I double the recipe and freeze the extra for the days I don’t feel like cooking dinner (often) and it defrosts and heats up nicely. I’ve included my changes/tweaks. It serves about 6.
2 Tbsp curry powder (I used Madras Curry Powder)
1 tsp ground ginger
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp cayenne pepper
2 Tbsp vegetable oil
1 large onion thinly sliced
3 garlic cloves minced
1 rotisserie chicken*** pulled into chunks (about 3 ½ to 4 Cups)
1 13.5 oz can light coconut milk
1 14.5 oz can diced tomatoes
1 14.5 oz can chicken broth
***I used 4 skinless boneless chicken breasts. I also cooked the chicken a day ahead in my slow cooker on low for 4-5 hours with ½ C of water, rotating the chicken at the ½ way point. I refrigerated the chicken overnight. The slow cooking allowed for the chicken to be “shredded-like”.
Mix spices in small bowl.
Heat oil, and sauté onion and garlic until golden.
Add spices; toast until fragrant, about 30 seconds.
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 mins.
++ I added some flour (approx. 1 tbsp) to thicken even more.
Serve over basmati rice.