Rotisserie Chicken —> Chicken Curry with Vegetables

I've never bought a rotisserie chicken! 😯

I was hungry while shopping recently and kept smelling something WONDERFUL! I followed my nose right to it. I'd been looking at skinless-boneless chicken breasts that looked great, but really expensive. THIS was only $4.99!!! I was sure the sign was wrong and it would ring up at $4.99 / pound since that's about what those breasts cost and they were uncooked. At that point, I was prepared to pay it though, the scent was heavenly! Got it home and found it was a 5-Pound Chicken - for $4.99!

We had part of the chicken on Sunday, when I had my granddaughter and her family over after church. It was excellent, and there's still SO much left! Today I decided to turn some of this into curry. The bones, skin and cooking juices, that were inside the container it was sold in, will become bone broth and a simple Chicken Soup.

Slice or chop, then sauté the first group of vegetables, for 10 minutes. Add the next group and continue to simmer and stir over low-medium heat until the carrots start to soften, another 10-15 minutes. Keep covered between stirs.

2T coconut oil
2 sliced carrots
6oz. sliced celery
8oz. mixed mushrooms
~ (shown in a 1# container, but I only used half)

6 green onions

1 med. purple onion

4 colorful mini peppers

Add the curry, fruit and nuts, and chicken. Bring back to a simmer. Heat and stir 5 minutes, then add the coconut milk, stir, cover and turn off the heat.

18oz. red Thai curry sauce

1c craisins or dried fruit bits

1c honey roasted peanuts

8oz. chicken cut in 1" pieces

13.5oz. coconut milk

Ladle in a bowl, as is for sort of a curry stew. Or serve over rice or pasta. . .Lin