2medbell peppers(or 8-10 oz of your favorite green peppers)
1/2cupchopped fresh cilantro
Cut The Rotisserie Chicken Into Pieces
Cut the rotisserie chicken into pieces. It should be so tender that the legs pull off. If not, locate the joint where the leg joins the body and sever the tendons with a sharp knife. Set the legs in the serving dish. Locate the joint where the wings meet the body and cut the tendons, releasing the wings from the body. Stand the carcass up and with kitchen shears or a chef's knife, cut the back of the chicken from the carcass leaving the breast meat on the breast bone. Put the breast upside down on the cutting board and with your knife, give a good downward thrust between the chicken breasts, separating them into two halves. Place all of the chicken in the serving dish. Discard the back bone or save for bone broth.
Place a large skillet or dutch oven over medium heat. Slice the onions and the garlic. When the pan is hot, add the ghee (or oil) and onions. Sauté for 5-7 minutes until the onions are soft and beginning to brown.
While the onions cook, make the masala: Seed the peppers then roughly chop and add them to a blender. Chop the cilantro and add it to the blender - stems and all. Add about 1/3 cup of coconut milk and pulse until the mixture resembles a thick, chunky paste.
Add the spices and garlic to the pan and cook for 1 minute. Add the masala and cook, stirring frequently, until the fragrance mellows - about 3 minutes. Add the remaining coconut milk, bouillon, and salt to the pan, stirring thoroughly.
Put the chicken in the sauce and turn to coat with a pair of tongs. Cover and turn the heat to low, simmering gently for about 10 minutes. Now would be the time to start some cauliflower rice.
Uncover the curry, remove the chicken to the serving dish and add the lemon juice to the pan. Taste for seasoning and adjust. Pour sauce over the chicken and serve.