Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil ((or any cooking oil))
  • 2 teaspoons each: minced garlic, ginger paste ((Note 1))
  • 1 tablespoon garam masala ((Note 2))
  • 1-1/2 teaspoon each: ground chili powder, ground cumin
  • 1 teaspoon each: salt, garlic powder, turmeric, paprika
  • 1/8 teaspoon red pepper flakes, (optional)
  • 1 can (13.6 oz.) full-fat coconut milk
  • 1 bag (12 oz.) frozen peas & carrots
  • 1 tablespoon honey
  • 3 cups shredded rotisserie chicken ((Note 4))
  • Optional: 1/4 cup finely chopped fresh cilantro, 2 tablespoons lime juice
  • For serving: basmati rice and naan ((Note 5))

Instruction

  • AROMATICS: Add coconut oil to a large nonstick skillet set over medium heat. Once the oil has melted, add in garlic and ginger. Cook, stirring constantly, until fragrant-- about 30 seconds. Add in all the seasonings and cook, stirring constantly, until very fragrant-- about 1-2 minutes. Reduce heat or add a small splash of water if anything is burning.
  • PEAS AND CARROTS: Add in the can of coconut milk, increase heat to medium-high, and switch to a whisk. Whisk until ingredients are completely incorporated. Add in the bag of peas and carrots and honey. Stir until veggies are thawed through and sauce is thickened and bubbling around the edges, about 5 minutes.
  • CHICKEN: Once sauce is warmed, add in chicken and gently (to not further shred chicken), stir through to warm chicken and coat in sauce, about 1-2 minutes.
  • SERVE: Remove from heat and if desired, add fresh lime and/or cilantro. Mix through and taste, adding additional salt/pepper if needed (I typically add another 1/4 tsp of each). Serve over cooked rice with additional lime wedges if using. Enjoy with warmed naan!