Roasted chicken in a spicy and creamy tomato sauce. A great use for leftover rotisserie chicken.
2 Tbsp garlic, minced
2 Tbsp ginger, minced
2 chillies, minced
1/4 tsp red chilli powder
2 tsp paprika
2 tsp garam masala
1/2 tsp tumeric
1 tsp coriander
1/2 tsp cumin seeds
1 onion, chopped
1-6oz can tomato paste
1-14.5oz can diced tomatoes, drained
2 cups cooked chicken, torn
1 cup cream (I used kefir)
Heat a large skillet over medium heat. Add oil (I used coconut oil) and cumin seeds until the seeds sputter.
Then add the ginger, garlic, and chilli until they soften and are fragrant (about 1 minute).
Next add the onions and cook, stirring, until soft and translucent. Add the tomato paste and spices, mixing thoroughly and then the diced tomatoes and chicken.
Last, add the cream (I used kefir or use yogurt or sour cream you could also use milk it just won't be as creamy) and mix well. Allow to simmer over low heat until the chicken is warmed through and sauce it to your desired thickness. Add salt to taste and a bit of honey if it is too sour.
Serve over rice with cilantro on top. Flat bread and green vegetables make a great side. Serves 4. Enjoy.