Quick Chicken Curry

With a lot of great ideas floating around for turkey leftovers, I thought I would try one of my quick ways to clean up leftovers.  I made this recipe one day when I was planning to make a Thai curry, but realized that I was out of Thai curry paste.  I like to use this on the day after a roast chicken, adding cooked roast chicken and any leftover roast vegetables.  I serve this over steamed brown rice and with a fruit and greens salad. If you want to be extra fancy, you can serve with coconut, raisins, and green onions to sprinkle on top.

Quick Chicken Curry

1 onion, diced
2 cloves garlic, minced
1 inch knob ginger, peeled and minced
2 t curry powder (I used Madras, medium)
1 can coconut milk
2 cups cooked chicken, cubed
1 cup leftover cooked vegetables
2 T cilantro, minced

In a saute pan, saute onion until softened, add garlic, ginger, and curry powder and saute for 60 seconds.  Add coconut milk and simmer until reduced and thickened, about 8 minutes.  Stir in chicken and cooked vegetables, and heat through.  Season to taste, sprinkle with cilantro and serve.

shared at $5 Dinners, Works for Me Wednesday, Food Renegade, Pennywise Platter, Grocery Cart Challenge, and Tempt My Tummy Tuesday