1 whole rotisserie chicken -- skinned, de-boned and chopped
1 bell pepper -- large, diced
1 large tomato -- large, diced
1/2 cup of diced shitake or button mushrooms
4 basil leaves, sliced
1 can of coconut milk
1 1/2 tablespoons of yellow curry powder
1 teaspoon of ginger
(to taste) salt and pepper
6 cups of cooked rice

In a large sauté pan, place the bell pepper and sauté for one minute on medium high.  Turn heat down to medium and add coconut milk, mushrooms, tomatoes, diced chicken and curry powder.  Let cook for about 10 minutes.

Add salt and pepper to taste. Add basil and stir in basil leaves just before serving.  Serve over or with rice.

Serves six.