Quick Chicken Curry

5 from 1 vote

Quick Chicken Curry comes together fast with minimal ingredients and smart shortcuts, bringing tons of flavor without the fuss!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Healthy

Keyword: quick chicken curry

Servings: servings

Author: Chelsea Lords

Cost: $9.72

Equipment

Large pot

Ingredients

3 tablespoons coconut oil or unsalted butter
1 large yellow onion 1-1/2 cups, finely diced; or chop in food processor
1 (12-ounce) bag frozen sliced carrots
2 tablespoons minced ginger
2 tablespoons garlic cubes see note 1
1 tablespoon yellow curry powder see note 2
3 tablespoons red curry paste see note 3
1 (13.5-ounce) can coconut milk full-fat
3 cups shredded rotisserie chicken
1 cup frozen peas
1 teaspoon salt
Serving suggestions see note 4

US - Metric

Instructions

Without opening the package, microwave carrots for 3 minutes and let stand until ready to use. Melt butter or oil in a large pot (cast iron will cook quicker) over medium-high heat. Once melted, add diced yellow onion and the entire bag of carrots (don’t add any liquid from the carrot bag). Sauté 5–8 minutes or until onions are golden and carrots are fork-tender. (They won’t get too much more tender—the rest of the cooking time is quick!)
Add ginger, garlic, curry powder, and red curry paste. Cook, stirring constantly, for 2–3 minutes or until very fragrant. Shake up the can of coconut milk and pour it in. Stir over medium-high until the coconut milk begins to bubble and thicken, about 3 minutes.
Remove pot from heat. Add rotisserie chicken, frozen peas, and salt (or to taste). Stir through to warm, then taste and adjust seasonings (add a pinch of sugar if it’s too spicy and/or some fresh lime juice for some acidity/freshness if desired). Serve immediately.
Serve over white rice with warmed naan

Video

Notes

Note 1: To make prep seriously quick and easy, I use Dorot garlic and ginger cubes (6 of each, which is the equivalent of 2 tablespoons). Or you can use pre-minced garlic and ginger paste.

Note 2: I’ve tested this recipe with Simple Truth Organic yellow curry powder and Great Value Organic yellow curry powder—neither were overly spicy. Reduce quantity if using a hotter curry powder if you’re concerned about heat.

Note 3: I use Thai Kitchen curry paste, which is quite mild (perfect for kids!). If you use another brand, test it first; you may want to use slightly less or compensate by adding some sugar.

Note 4: Serving suggestions: cooked basmati rice and optionally naan and fresh lime. To keep the sides as simple as possible, use mini naan that you pop in the toaster to warm through. Here’s the quickest/easiest way to get perfect basmati rice (This only works for basmati rice!).

Fill a large pot with water and set it to boil.
Once water is at a rolling boil, salt the water and add in rice.
Cook without reducing the heat for 6 minutes (taste test to ensure it is tender), then drain and fluff with a fork. Easy!

Nutrition Note: Nutrition information does not include side dishes (rice, naan).

Storage: Keep cooled curry in airtight containers in the fridge. When reheating, if needed, add a splash of coconut milk or chicken broth/stock to thin the curry a bit as it will thicken when stored.

Nutrition