When I roast a chicken for broth, I remove the meat and use it for another meal later in the week. Sometimes it’s chicken tacos, but often I make a curry with tons of vegetables. This dish works great with any leftover roasted meat or sautéed fish. Feel free to substitute any other seasonal vegetables, adjusting the cooking time as needed.
Ingredients
1 Tablespoon coconut oil
1 small onion, chopped
3 cloves garlic, minced
2 teaspoons fresh minced ginger
1 tablespoon madras curry powder
pinch to ½ teaspoon red pepper flakes (scale to desired heat)
2 medium zucchini, diced
1 red pepper, sliced
8oz mushrooms, sliced
1 15oz can diced tomatoes, drained
1 cup chicken broth
Leftover chicken from a roasted chicken, about 2-3 cups, diced