2shakesSriracha sauce - Leave this out if you don't like spicy.
2cups(298g)cooked chicken, diced - (I use rotisserie chicken)
Instructions
Add 1 tablespoons coconut oil, ¼ cup chopped onion, and ¼ cup chopped celery to a medium microwave-safe bowl. I use a 2-qt. batter bowl. Microwave on HIGH for three minutes.
Add ½ teaspoon chopped garlic, ½ tablespoon curry powder, and ½ teaspoon Garam Masala to the veggies. Stir and microwave for two minutes on HIGH.
Sprinkle 2½ tablespoons all-purpose flour over the softened vegetables and stir to distribute evenly and break up any lumps.
Whisk 1 cup chicken stock and 1 cup diced tomatoes in juice, canned into the veggies. Season with ½ teaspoon Worcestershire sauce and 2 shakes Sriracha sauce. Microwave on HIGH for five minutes or until the sauce thickens.
Add 2 cups cooked chicken, diced and microwave for 2-3 minutes or until warm throughout.
Serve immediately over Jasmine or Basmatic cooked rice.
Notes
Directions for cooking on a stovetop
Melt oil in a large skillet or shallow saucepan. Add onion and celery to the pan and saute vegetables until soft but not brown.
Add garlic, curry powder, and Garam Masala and saute one more minute.
Sprinkle flour over softened vegetables and distribute evenly.
Whisk broth and tomatoes into veggies. Season with Worcestershire sauce and Sriracha sauce. Simmer over medium-low heat for about 10 minutes until thickened.
Add chicken and heat until warm throughout.
Serve immediately over Jasmine or Basmati cooked rice.