Spicy Island Chicken
Submitted by rhoneise08
Quick Caribbean-inspired chicken with curry, lime, green beans, and coconut simmered with noodles in one pot. Uses leftover cooked chicken for a 25-minute weeknight meal.
YIELD
4 servingsPREP
5 minCOOK
20 minREADY
25 minGot leftover chicken and 25 minutes? That’s all you need for this breezy, island-inspired one-pot dinner.
Shredded cooked chicken joins curry-spiked noodles, tender green beans, a squeeze of lime, and a sprinkle of flaked coconut. It’s warm, lightly spiced, and has that laid-back tropical vibe that makes a Tuesday night feel a little less ordinary.
This is the ultimate clean-out-the-fridge meal that somehow tastes intentional.
Kitchen Tips
- Rotisserie chicken works great here. Shred it while the noodle broth comes to a boil and you’re golden.
- Add the chicken and coconut at the very end. They just need to heat through, not cook further.
- Bump up the curry powder to a full teaspoon if you want more warmth, or add a pinch of cayenne for real heat.
Ingredients
Directions
Shred chicken.
Stir together water, garlic, curry, and lime juice.
Bring to boil, then stir in noodles and green beans.
Continue boiling over medium heat, stirring occasionally, 7 minutes or until noodles are tender.
Stir in chicken and coconut; heat through.
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