MADRAS CURRY BOWL WITH ROTISSERIE CHICKEN AND QUINOA

MADRAS CURRY BOWL WITH ROTISSERIE CHICKEN AND QUINOA

Serves 4

  • 1 lbs cooked rotisserie chicken, pulled or shredded into about 1-inch pieces
  • 1 container Maya Kaimal Madras Curry
  • 4 cups cooked quinoa, warmed
  • Roasted pepitas seeds for garnish, optional

 

  • Combine the shredded rotisserie chicken and the Maya Kaimal Madras Curry in a medium-sized skillet.
  • Heat the curry over medium-high heat, stirring often until chicken is heated through.
  • Divide the quinoa into 4 bowls and top with hot curry. Garnish with roasted pepitas, if using.