Rotisserie Chicken Curry

Rotisserie Chicken Curry

This low carb, keto rotisserie chicken curry is easy, delicious and ready in 30 minutes! Shredded chicken and vegetables in an aromatic & flavorful coconut sauce, is the perfect weeknight meal that will satisfy the whole family!

Easy & Convenient…

This low carb, keto, Rotisserie Chicken Curry is one of my favorite easy dinners to make! I love how convenient rotisserie chicken is to buy, but I get bored shredding it up and making the same things with it. So, yesterday afternoon, after I came home with a rotisserie chicken, I decided to make a curry with it. Now, I know the ingredient seems kinda long, let me assure you that this recipe is ever-so simple to make!

It’s All About The Right Spices…

This chicken curry has the perfect blend of spices. It uses:

  • curry powder
  • garam masala
  • paprika
  • cumin...and of course,
  • salt & pepper

As long as you have these essential spices, you can make any curry you want!

Amp It Up…

I love a good, burn-your-mouth spicy curry…but I have two young kids that would be very unhappy if I added spice to it. However, if you are cooking this meal for hot-and-spicy lovers, then increase the garam masala by 1/2-1 tsp, as well as adding some cayenne pepper or some red chili pepper, for an extra kick!.

Versatility At It’s Best…

Curries are incredibly versatile. They work with pretty much any combination of meat and vegetables.

I love adding peppers, mushrooms and cherry tomatoes to my curries, but feel free to substitute these vegetables for any of the following:

  • broccoli
  • cauliflower
  • spinach
  • snow peas
  • green beans
  • carrots
  • peas

Curry in a Hurry…

As I mentioned before, this is one easy dinner!

If you don’t have a rotisserie chicken on hand, don’t worry…you can use fresh or frozen chicken thighs or chicken breasts in it’s place. Just remember to thaw them completely before adding to the skillet. Add the chicken to the skillet after direction #2, and cook it thoroughly, before continuing with the recipe.

To make this easy curry, simply:

  • Sauté the onion and garlic in the coconut oil, in a large skillet.
  • Add the mushrooms and peppers, and cook until they’re more tender.
  • Add the rotisserie chicken, cherry tomatoes, curry powder, garam masala, paprika, cumin, salt and pepper.
  • Pour in the creamy part of the coconut milk, plus 2 tbsp of the coconut watery liquid. (If you feel it needs a little bit more liquid, then add a tablespoon at a time, but be careful not too make it too watery!)
  • Turn the heat down to a low, and simmer for 15 minutes.
  • Just before taking it off the heat, squeeze a little lime juice in the curry and stir well.

More Recipes You Might Like…

Curry Spiced Mixed Nuts

Thai Chicken Curry Soup

Chicken & Cabbage Stir-Fry

Coconut Cauliflower Rice

Rotisserie Chicken Curry

This low carb, keto rotisserie chicken curry is easy, delicious and ready in 30 minutes! Shredded chicken and vegetables in an aromatic & flavorful coconut sauce, is the perfect weeknight meal that will satisfy the whole family!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry, keto, low carb, rotisserie
Servings: 4
Calories: 304kcal
Author: Anna – everydayketorecipes

Ingredients

  • 2 lbs rotisserie chicken shredded
  • 2 tbsp coconut oil
  • 1 small onion diced
  • 1/2-3/4 cup mushrooms chopped
  • 1/2 red pepper diced
  • 1/2 yellow pepper diced
  • 1/2 cup cherry tomatoes sliced
  • 1 can coconut milk
  • 1.5 tbsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Optional: Squeeze of lime juice

Instructions

  • Heat the coconut oil in a large skillet. Add the onion and garlic and sauté for 1 minute.
  • Add mushrooms and peppers, and cook for a further 2-3 minutes (until vegetables are more tender).
  • Add the rotisserie chicken, cherry tomatoes, curry powder, garam masala, paprika, cumin, salt and pepper.
  • Add the creamy part of the coconut milk, plus 2 tbsp of the coconut milk liquid.
  • Turn the heat down to a low and simmer for 15 minutes.
  • Before taking it ff the heat, squeeze a little lime juice in the curry and stir well.
  • Serve & Enjoy!

Nutrition Facts:
Servings:  4
Calories: 304
Fat:  21.5g
Carbohydrate:  7.2g
Fiber: 1.7g
Net Carbs: 5.5g
Protein:  23g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.



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