What’s for dinner: Cheater chicken curry
No one’s going to blame you if you don’t feel like cooking a big meal after the holidays. This easy recipe starts with a store-bought rotisserie chicken — God’s gift to the busy and/or weary home chef.
The original recipe calls for serving it with couscous, but I think it would taste even better with fragrant Basmati rice or scooped onto warm naan bread, which you can find in most large grocery stores. Don’t be afraid to add more curry powder or a dash of cayenne pepper if you prefer things a little spicy.
- 1 cup water
- 3 tablespoons olive oil, divided
- 1 cup couscous
- 1 medium yellow onion, diced
- 1 red bell pepper, cored and cut into thin strips
- 3 cloves garlic, minced
- 2 large carrots, cut into matchsticks
- 1 cup golden raisins
- 1 tablespoon curry powder, or more to taste
- Meat from a 2 1/2-pound rotisserie chicken
- 14-ounce can coconut milk
- Salt and ground black pepper, to taste
- 3 scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro
In a small saucepan, bring water and 1 tablespoon olive oil to a boil. Turn off heat. Add couscous, stir, then cover and set aside.
In a large deep skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add onion, red bell pepper, garlic, carrots and raisins. Saute until onions and pepper are just tender, about 5 minutes.
Add curry powder and cook for 2 minutes. Add chicken and coconut milk. Bring to a simmer. Season with salt and pepper.
Transfer the couscous to a serving bowl or platter. Spoon the chicken curry over couscous, then garnish with scallions and cilantro.
Serves 4 to 6.
— “High Flavor Low Labor: Reinventing Weeknight Cooking” by J.M. Hirsch (Ballantine, 2010, $24)