This is a flavorful and fragrant dish that is a quick-fix thanks to the use of a rotisserie chicken from the local market. There are many variations of curry out there, some are sweet, some are hot, some are in-between. If you don’t have a lot of experience with curry, give them a try. A curry is a blend of many different spices, so each one is unique and lend a different personality to the dish.
I have come to really appreciate the rotisserie chickens that available at the market. Not only are they pretty good as-is, but they are real time savers for dishes like chicken ala king, chicken pot pie, or a curry dish like this one. And when you think of what you would pay for a whole chicken and the time and energy it takes to roast it and clean up, the rotisserie chicken is a real bargain (the one I used in the recipe was on sale for $5)!
Enjoy this “curry in a hurry” recipe when you want a fully flavorful meal but don’t have a lot of time. If you can get basmati rice, it is the perfect accompaniment. Garnish with some fresh parsley or finely chopped cucumber and green onion.
Sorry, for some reason I can’t embed the video – there are always issues with the mechanics of this blog – JUST CLICK THE LINK BELOW:
4 TBSP butter
2 TBSP curry (use whichever curry you prefer)
2 medium onions, diced nice
2 TBSP flour
¼ tsp ground ginger
2 cups chicken stock
8oz can crushed pineapple in juice
Meat from medium cooked chicken, diced (I use a rotisserie chicken from my local market)
2 tsp fresh lemon juice
In a large pot, melt butter and add curry powder. Stir curry in butter and heat for a minute or two – this will release a lot of the flavors from the spices. Add diced onions and sauté until soft – about 5 minutes.
Add flour and ginger to onion mixture and stir in until all the flour has been absorbed. Add chicken stock and be sure to loosen any bits at the bottom of pot (deglaze). Add can of crushed pineapple (juice and all) and bring mixture to a simmer. Continue simmer for 10 minutes – mixture will thicken.
Add in chicken and stir to combine. Cover pot and simmer for 10 minutes. Remove cover, add lemon juice and serve over rice (basmati is good). Garnish with fresh parsley. Enjoy!