Turn rotisserie chicken into quick curry

Published 10:50 pm Tuesday, February 26, 2008

If ever the rotisserie chicken cookers of America went on strike, our nation would be doomed.

Without these utilitarian birds — which now come barbecued and organic in additional to the traditional roasted version — how would busy families get dinner to the table?

This recipe uses the meat from a 2-pound rotisserie roasted chicken. Tossed with a few ingredients and served over a bed of quick-cooking couscous, this produces a luscious chicken curry.

Be sure to use fresh curry powder when making recipes such as this. If it’s been in your cabinet for a year or more, toss it out and get a fresh bottle.

Quick chicken curry

1cup water

1cup couscous

2tablespoons olive oil

1medium yellow onion, diced

3cloves garlic, minced

2large carrots, cut into matchsticks

1cup golden raisins

1tablespoon curry powder

Meat from a 2-pound rotisserie roasted chicken

1cup coconut milk

Salt and freshly ground black pepper, to taste

3scallions, thinly sliced

In a small saucepan, bring the water to a boil. Turn off the heat. Add the couscous, stir once, then cover and let sit until the rest of the recipe is complete.

In a large skillet, heat the oil over medium-high. Add the onion, garlic, carrots and raisins and saute until the onions are just tender, about 5 minutes.

Add the curry powder and cook, stirring often, for 3 minutes. Add the chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.

Transfer the couscous to a large serving bowl and fluff with a fork. Add the scallions and toss to combine. Spoon the chicken curry over the center of the couscous.

Makes 6 servings. Per serving: 442 calories; 16 g fat (9 g saturated); 53 mg cholesterol; 51 g carbohydrate; 26 g protein; 5 g fiber; 67 mg sodium.