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Prep Time 12 minutes
Cook Time 48 minutes
Total Time 1 hour
Servings 6 servings
Calories 424 kcal

Ingredients
 

  • 2 tablespoons vegetable oil
  • 2 ½ tablespoons curry powder
  • 1 small onion thinly sliced
  • 4 cloves garlic crushed
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 2 ½ cups rotisserie chicken diced
  • 1 can stewed tomatoes undrained
  • 1 can lite coconut milk
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons freshly grated ginger
  • juice of 1 whole lime
  • ⅓ cup coconut shredded
  • ⅔ cup cashews crushed
  • cooked jasmine rice for serving
  • sliced green onions and/or fresh cilantro for garnish

Instructions
 

  • Warm the vegetable oil in a wide skillet over medium-high heat, then sprinkle in the curry powder. Let it toast for about 5 minutes, stirring often so it doesn't catch and burn.
  • Toss in the sliced onion and let it soften for roughly 4 minutes, until it turns translucent. Stir through the crushed garlic along with the salt, pepper, and paprika, cooking for another minute to release the aromas.
  • Fold the diced chicken into the pan so every piece gets coated in the spice mix. Pour in the stewed tomatoes, coconut milk, brown sugar, and grated ginger, then stir well and bring everything up to a gentle simmer. Leave it uncovered to bubble away for around 35–40 minutes, stirring now and then, until the sauce reaches your preferred thickness.
  • Turn off the heat and mix in the fresh lime juice, shredded coconut, and crushed cashews for a final layer of flavor and texture.
  • Spoon the curry generously over warm jasmine rice. Top with green onions or cilantro, plus extra coconut and cashews if you like a bit more crunch.

Notes

  • Toasting the curry powder in oil for the full 5 minutes is essential — skipping this step results in a flatter, less aromatic sauce.
  • Rotisserie chicken works best when diced into bite-sized pieces so it absorbs the sauce evenly rather than staying in large, dry chunks.
  • Let the sauce simmer uncovered; covering the pan traps steam and prevents proper thickening.
  • Add lime juice, coconut, and cashews only after removing the pan from heat to preserve their fresh flavor and crunch.
  • This curry keeps well in the fridge for up to 4 days and tastes even better the next day.
  • For a spicier version, stir in fresh chili or a spoonful of red curry paste along with the garlic.

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 19g | Protein: 31g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 855mg | Potassium: 340mg | Fiber: 3g | Sugar: 8g | Vitamin A: 308IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 3mg
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