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.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
