This is perfect for a family meal where you want to look as though you have lovingly cooked, but actually have no interest in cooking at all. I made it with all of the chicken I had left from poaching one for Hainanese chicken, but you could actually just use a rotisserie chicken from the store for this as well. I happened to have a sample of mixed Zoodles to try as well hence this quick and easy curry.
For less "off the cuff" curry versions containing delicious coconut milk which I cannot have at present, try this one or this equally inauthentic but yummy one.
3 cups chicken meat, from a stripped carcass
2 cups mixed Zoodles
1 can chickpeas
2 cups chicken stock
1 Tbsp curry powder
1/4 tsp turmeric
1/4 tsp Garam Masala
2 tsps grated ginger
1 tsp vegetable oil
Heat the oil in a large pan. Add the spices and ginger and cook over low for a minute or so until the spices have bloomed and smell very fragrant.
Add the zoodles and cook, stirring often, for a couple of minutes until the vegetables have started to wilt and become tender. My package of Zoodles contained spiralized zucchini, yellow squash, red peppers, and some shallot.
Pour over the chicken stock and stir to combine. Bring to a boil then add the chicken.
Once the chicken is heated all the way through, you have dinner.
Serve with rice, naan, or a whole grain, and add a dollop of mango chutney.
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