Madras Curry with Rotisserie Chicken & Quinoa
Rotisserie chicken is a wonderful time-saver, but rather than always eating it straight off the bone, we like to mix things up and turn that juicy meat into a yummy curry. This dish works equally well with a freshly roasted bird, or leftover meat. Serve it over quinoa with some sautéed greens for a simple, satisfying dinner.
1 lb cooked rotisserie chicken meat, pulled or shredded into bite-size pieces
1 jar Maya Kaimal Madras Curry
1 cup quinoa, cooked according to package directions
Roasted pepita seeds for garnish, optional
Sunflower sprouts for garnish, optional
Combine the shredded rotisserie chicken and the Madras Curry in a medium-sized skillet. Heat the curry over medium-high heat, stirring often until chicken is heated through.
Prepare the quinoa according to the package directions. Set aside.
Divide the quinoa into 4 bowls and top with hot curry. Garnish with roasted pepitas and sunflower sprouts, if using.