Add the sliced onion and continue to cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add the garlic, salt, pepper and paprika and cook for 1 more minute.
Add the chicken and stir to coat it with the mixture. Add the stewed tomatoes, coconut milk, brown sugar and ginger. Stir to combine and bring to a simmer. Cook, uncovered, for about 40 minutes, stirring occasionally, until the curry has thickened as much as you would like.
2 cups diced rotisserie chicken, 1 (14.5 oz) can undrained stewed tomatoes, 1 (13.5 oz) can lite coconut milk, 2 tablespoons brown sugar, 1 teaspoon freshly grated ginger
Stir in the lime juice, coconut and cashews.
juice from 1/2 lime, 1/2 cup shredded coconut, 1/2 cup crushed cashews
Serve the curry over cooked rice. Garnish with green onions and/or cilantro and additional coconut and cashews, if desired.
cooked rice, sliced green onions and/or fresh cilantro
Notes
very slightly adapted from 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals by Trish RosenquistNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Calorie counts do not include rice.