Roasted chicken in a spicy and creamy tomato sauce. A great use for leftover rotisserie chicken.
My husband called to warn me he was bringing home a rotisserie chicken. We don't eat chicken very often, it's just boring, but we love rotisserie chicken. At $5.00 for a whole chicken that is moist and flavorful, what's not to love? We had a couple of meals of just chicken with vegetables on the side, and then still had plenty of meat to pick off the bones. I also save the carcass (freeze it) to make chicken stock. For $5.00 this bird gets plenty of use. I had close to 2 cups of chicken meat to use in this recipe and it made 4 servings. We had 8 (4 for 2 people) meals from this chicken, it's hard to go wrong with that. I told hubby to bring home rotisserie chicken whenever he feels like it.
2 Tbsp garlic, minced
2 Tbsp ginger, minced
2 chilies, minced
1/4 tsp red chili powder
2 tsp paprika
2 tsp garam masala
1/2 tsp turmeric
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 chili 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. Flatbread and green vegetables make a great side. Serves 4.