Curry Chicken Bowl

 Here’s a great way to use a rotisserie chicken to make a flavorful meal in less than 30 minutes.  Customize the dish by adding the extra veggies from your CSA box or produce drawer and serve over rice, quinoa, or potatoes.



  • 1 rotisserie chicken, all meat removed and roughly chopped
  • 1 tablespoon canola or grapeseed oil
  • 2 large carrots, diced
  • ¼ cup celery or fennel, diced
  • 1 yellow onion, diced
  • 2 teaspoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 heaping tablespoon yellow curry powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1 can diced tomatoes
  • ½ cup dates pits removed and finely chopped
  • 1 cup dry white wine (Chardonnay works well)
  • ¼ cup toasted slivered almonds
  • 2 tablespoons freshly chopped cilantro



  • In a large pot or Dutch/French oven, heat the oil over medium heat. Add the carrots, fennel or celery, and onion and sauté for 5 minutes until golden and softened.
  • Add the garlic and ginger and sauté for one minute until fragrant.
  • Stir in the curry powder, cinnamon, and nutmeg and sauté another minute.
  • Add the chicken to the pot and toss until coated with the garlic, ginger, and spices.
  • Add the tomatoes, dates, and white wine and stir to combine, breaking up the dates with a wooden spoon.
  • Cover and let cook on medium-low for 15 minutes.
  • Sprinkle the almonds and cilantro over the top before serving.