Easy Rotisserie Chicken Curry

Step 1

Add 1 tablespoons coconut oil, ¼ cup chopped onion, and ¼ cup chopped celery to a medium microwave-safe bowl. I use a 2-qt. batter bowl. Microwave on HIGH for three minutes.

Step 2

Add ½ teaspoon chopped garlic, ½ tablespoon curry powder, and ½ teaspoon Garam Masala to the veggies. Stir and microwave for two minutes on HIGH.

Step 3

Sprinkle 2½ tablespoons all-purpose flour over the softened vegetables and stir to distribute evenly and break up any lumps.

Step 4

Whisk 1 cup chicken stock and 1 cup diced tomatoes in juice, canned into the veggies. Season with ½ teaspoon Worcestershire sauce and 2 shakes Sriracha sauce. Microwave on HIGH for five minutes or until the sauce thickens.

Step 5

Add 2 cups cooked chicken, diced and microwave for 2-3 minutes or until warm throughout.

Step 6

Serve immediately over Jasmine or Basmatic cooked rice.

Step 7

Melt oil in a large skillet or shallow saucepan. Add onion and celery to the pan and saute vegetables until soft but not brown.

Step 8

Add garlic, curry powder, and Garam Masala and saute one more minute.

Step 9

Sprinkle flour over softened vegetables and distribute evenly.

Step 10

Whisk broth and tomatoes into veggies. Season with Worcestershire sauce and Sriracha sauce. Simmer over medium-low heat for about 10 minutes until thickened.

Step 11

Add chicken and heat until warm throughout.

Step 12

Serve immediately over Jasmine or Basmati cooked rice.