Chicken Curry #2 (pre-cooked chicken version)

I reread my original chicken curry recipe, and it was so much simpler than how I do curry now.  I have matured as a cook to use a greater number of spices to create a more complex flavor profile.  It really isn't much more work than the first one.

This was made even easier by opening a jar of ugly chicken.  Whole chicken pieces are prettier, but I felt like I could take more care with the sauce if I wasn't also cooking the chicken.  Canned chicken is under-rated and often relegated to chicken salad.  You could also pull apart a rotisserie bird and use the shreds in this dish, or any shredded leftovers.

Ok, long ingredient list because most of it is seasonings.  I totally cheated and got tomato paste, garlic, and ginger out of the freezer.  That's what they're there for.  Since my greens were cabbage, and that takes a long time to cook, I measured everything else out while it was wilting.  This recipe took roughly five minutes longer than the rice.  It goes faster if you use a tender green, like spinach.

1 Tb olive oil
1 C diced onion
*4 C greens of choice
*2 Tb tomato paste
2 cloves garlic, minced
*2 tsp grated ginger
1-1/2 tsp curry powder, or to taste
1/2 tsp crushed coriander seed, or ground coriander
1/2 tsp ground turmeric
1/2 tsp cumin
1 tsp paprika
1/2 tsp black pepper
1 tsp salt, or to taste
1 15 oz can coconut milk (lite ok)
2-3 C shredded or canned chicken
1 C chicken broth, or to taste

1.  In a large skillet or soup pot, heat the oil over medium.  Add the onion and cook until softened, about 5 minutes, stirring frequently.  Add the garlic, ginger, tomato paste, and spices and cook until a fragrant paste forms, 2-3 minutes.

2.  If using a tough green like cabbage or kale, stir in now and allow to cook down until softned.

3.  Stir in coconut milk and chicken.  Bring to a simmer for 5 minutes, for flavors to meld.  If you want a thinner sauce, add broth to desired consistency.

4.  If using a more tender leafy green, like spinach or chard, add that last and continue to simmer until wilted.  Taste, adjust seasonings as necessary, and serve hot over rice.

Difficulty rating  :)