1 rotisserie chicken shredded, skin and bones removed
1 sweet potato, peeled and finely diced (or carrots)
1 medium onion, finely diced
4 cloves garlic, finely diced
1 to 2 TBS curry powder, depends on your preference
4 TBS butter
1 can coconut milk (13.5 ounces)
1 cup chicken broth
2 TBS honey
½ lime, juiced plus wedges for serving
a dash or two of sriracha or hot sauce of your choice
small bunch of cilantro leaves, chopped and a few more for garnish
Kosher salt and pepper
Here is what you need to do:
In a large skillet or pot melt the butter over medium-high heat. Add in the potato and onion. Cook for about 5 minutes then add in the curry and garlic and stir until fragrant, about a minute. Lower the heat to medium and add in broth and coconut milk. Stir to combine. Mix in the honey and add some salt and pepper. Taste and adjust seasoning as needed. Let simmer for few minutes.
Add chicken to the pot and coat well with the curry sauce. Let the chicken warm then remove from heat and add the lime juice, chopped cilantro and the hot sauce. Taste again and adjust season, honey, hot sauce as you like.
Place a little rice in a bowl (optional) then ladle the curry chicken into the bowl. Top with some cilantro and a lime wedge. Let’s Eat!!