Chicken Curry

• 1 (13 1/2 ounce) can coconut milk
• 1 rotisserie-cooked chicken, shredded
• 1 cup vegetables (I used leftover peas and carrots)
• 1 -2 tablespoon curry powder

1. Add all ingredients to a skillet and cook over medium low until warmed through.
2. Easy and tasty!

coconut milk, rotisserie, vegetables, curry powder

Taken from www.food.com/recipe/chicken-curry-223083 (may not work)