Shortcut Indian Curry

If you have some yummy leftover chicken, and maybe some gravy or jus, this is a great way to make the most of it.

• 2-3 cups cooked chicken, shredded
• Up to 1 cup chicken broth or gravy
• 2-4 Tbsp almond butter
• 14 oz can coconut milk
• 8 oz can tomato sauce
• 15 oz can garbanzo beans, drained
• 2 tsp curry powder
• 1 tsp garam masala
• Salt and pepper
• Veggies: if you have an onion, saute it before building the sauce. If you have leftover veggies, stir them in at the end. If you have a package of frozen mixed veggies, that works just fine!
• Potatoes or rice: serve over mashed potatoes or rice; or stir in roasted potatoes.

Use a large saucepan. Saute onion, if using. Stir some almond butter into your broth or gravy. Add it to the pan and bring to a simmer. Add a little more if you think it needs to be thicker. Add spices and canned items, and simmer briefly. Stir in pre-cooked veggies and meat. Taste and adjust seasoning with salt and pepper. Serve over rice or with potatoes.