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Author:
Kevin Curry
20 – Minute Weeknight Meal – Rotisserie Chicken Curry
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20 – Minute Weeknight Meal – Rotisserie Chicken Curry
INGREDIENTS FOR 4 SERVINGS
Substitution
Note
- 2 cups broccoli florets or broccolini
- Spray avocado oil
- Cilantro Lime Rice Mix
- 10oz cauliflower rice, steamed
- 2 cups frozen brown rice, steamed
- 1 cup finely chopped cilantro (or parsley)
- 2 tablespoons lime zest
- Juice from 1 lime
- 2 tablespoons avocado oil
- 1/2 medium white onion, diced
- 1 1/2 tablespoons (spicy) curry powder
- 1 tablespoon low sodium The Fit Cook Cajun seasoning
- Substitute: 2 teaspoons smoked paprika
- 1 can (13.5oz) lite coconut milk
- 1 can (14.5oz) (fire roasted) diced tomatoes, drained
- 1lb Rotisserie chicken meat, no skin and chopped into ½-inch pieces
- 1 tablespoon lime zest
- 1 teaspoon coconut sugar
- Garnish
- Cilantro or parsley
- Roasted/toasted cashews
Steps
Step 1
Set oven to broil. Place broccoli on a baking tray and spray with a little oil. You can add a pinch of sea salt, but be careful of adding too much since you’ll be eating this with the curry and you don’t want a “salty curry flavor.” Roast for 7 – 8 minutes until the edges are crispy and the veggies are crisp-tender. Set aside after cooking (and be sure to remove the broccoli from the tray so it does not continue cooking out of the oven).
Step 2
Set a skillet or pan on medium heat. Once hot, add avocado oil and white onion. Saute for 2 – 3 minutes before sprinkling in curry powder and cajun seasoning. Cook until fragrant, about 1 – 2 minutes.
Step 3
Pour in the coconut milk and stir before adding in the tomatoes. Stir and scrape the bottom of the pan to ensure nothing is sticking. Fold in the chicken and bring everything to a light simmer. Reduce the heat, then cover and cook for 12 – 15 minutes.
Step 4
Add lime zest and coconut sugar, then season to taste with sea salt. Remove from the heat to cool and thicken.
Step 5
Build your meal. A serving of cilantro-lime rice, chicken curry and roasted broccoli. Garnish and enjoy!
20 – Minute Weeknight Meal – Rotisserie Chicken Curry
Kevin Curry
INGREDIENTS
- 2 cups broccoli florets or broccolini
- Spray avocado oil
- Cilantro Lime Rice Mix
- 10oz cauliflower rice, steamed
- 2 cups frozen brown rice, steamed
- 1 cup finely chopped cilantro (or parsley)
- 2 tablespoons lime zest
- Juice from 1 lime
- 2 tablespoons avocado oil
- 1/2 medium white onion, diced
- 1 1/2 tablespoons (spicy) curry powder
- 1 tablespoon low sodium The Fit Cook Cajun seasoning
- Substitute: 2 teaspoons smoked paprika
- 1 can (13.5oz) lite coconut milk
- 1 can (14.5oz) (fire roasted) diced tomatoes, drained
- 1lb Rotisserie chicken meat, no skin and chopped into ½-inch pieces
- 1 tablespoon lime zest
- 1 teaspoon coconut sugar
- Garnish
- Cilantro or parsley
- Roasted/toasted cashews
INSTRUCTIONS
-
Set oven to broil. Place broccoli on a baking tray and spray with a little oil. You can add a pinch of sea salt, but be careful of adding too much since you’ll be eating this with the curry and you don’t want a “salty curry flavor.” Roast for 7 – 8 minutes until the edges are crispy and the veggies are crisp-tender. Set aside after cooking (and be sure to remove the broccoli from the tray so it does not continue cooking out of the oven).
-
Set a skillet or pan on medium heat. Once hot, add avocado oil and white onion. Saute for 2 – 3 minutes before sprinkling in curry powder and cajun seasoning. Cook until fragrant, about 1 – 2 minutes.
-
Pour in the coconut milk and stir before adding in the tomatoes. Stir and scrape the bottom of the pan to ensure nothing is sticking. Fold in the chicken and bring everything to a light simmer. Reduce the heat, then cover and cook for 12 – 15 minutes.
-
Add lime zest and coconut sugar, then season to taste with sea salt. Remove from the heat to cool and thicken.
-
Build your meal. A serving of cilantro-lime rice, chicken curry and roasted broccoli. Garnish and enjoy!
Nutrition per serving
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