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.

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