This looks like a delicious way to use some leftover roasted chicken but I wonder what you recommend as a side dish (if any)?

I agree about the white curry, Susan W (and am honored that you're trying my recipe). I grind up a double batch of the spice mix and keep it on my spice lazy Susan right next to the regular curry powder; I use the white blend a lot! Really nice tossed on roasted root vegetables, and sprinkled on hummus with extra freshly-ground black pepper for good measure.

(Also, another tip: add some smallish allspice berries to your black pepper grinder. You may need to pick through the whole berries, as I've found a lot of variation in size, and my grinder doesn't do well with the huge ones. I use a ratio of about 4 to 1. It will make your ground pepper taste so good! This is something Edward Behr recommended in a book he wrote about 20 years ago; I think it was called "The Artful Eater." It may have been given a new name in its later printing/edition.) ;o)

Pegeen, you are so kind (always). You're right too about serving over noodles or rice. In fact, I received a special request for this, over wild rice, so I'll be doing that next week (but also making brown basmati rice to blend with the cooked wild rice, as wild rice doesn't soak up the sauce very well).
Also, I might mention that when my boys were young, I'd put peas in this at the very end, before serving, as the boys loved peas in any dish (and doing so made it a one-dish meal, therefore perfect for a weeknight); plus, the peas add a bit of color. ;o)

Bless your heart for answering so quick - at Fresh Market right now and can get pretty much any of your suggestions! Will let you know how it all turns out. I seriously love this site!

My pleasure, NotTooSweet! ;o)