Quick Chicken Curry is ready in a hurry. This recipe uses minimal ingredients and a few store-bought shortcuts to keep things simple while still delivering loads of flavor.
author’s note
30 Minutes To The Most Flavorful Dinner!
My whole family is obsessed with curry. The kids love it as long as it is not too spicy, and I love how comforting and filling it is. The problem is that most curry recipes take a while to make. They usually require a lot of chopping, a long list of ingredients, and extra time I do not always have on a weeknight.
That is exactly why I created this Quick Chicken Curry.
I wanted a recipe that delivered big flavor without the usual time commitment. I leaned into smart shortcuts like rotisserie chicken, frozen vegetables, and store-bought curry paste. The result is a curry that tastes like it simmered all day but realistically fits into a busy schedule. This has become one of those back-pocket dinners I make again and again.
Shortcuts
- Pre diced onions: Use store bought fresh or frozen diced onions, or chop fast in a food processor.
- Quick garlic and ginger: Use Dorot garlic and ginger cubes, or refrigerated garlic paste and minced garlic.
- Rotisserie chicken: Buy pre cooked rotisserie chicken, already shredded or diced.
- Frozen veggies: Skip chopping and use frozen carrot coins and frozen peas.
Let’s Chat Ingredients
Beyond the frozen veggies, aromatics, and chicken, here are the other three key ingredients:
- Red curry paste adds big flavor without extra ingredients. I use Thai Kitchen for a mild option my kids enjoy. Maesri has amazing flavor but is much spicier.
- Yellow curry powder varies by brand. I’ve used Great Value, Simple Truth Organic, and McCormick; all mild and work well.
- Coconut milk is best full-fat for richness and balance. Lite doesn’t thicken the same. I look for shelf-stable cans in the international aisle and usually buy Imperial Kitchen.
Quick Tip
Worried about the heat? Add red curry paste and curry powder slowly and to taste. You can always add a touch of sugar at the end to balance spiciness if needed.
How To Make Quick Chicken Curry
- Veggies: Microwave carrots, then sauté with onion in coconut oil until tender.
- Aromatics: Add ginger, garlic, curry powder, and paste. Stir in coconut milk, simmer.
- Chicken & Peas: Stir in chicken and frozen peas off heat. Season with salt, sugar, and lime juice if needed.
- Serve: Spoon over basmati rice and add naan if desired.
Quick Chicken Curry Serving Suggestions
When I make this Quick Chicken Curry, I usually pair it with rice and naan. It’s already a balanced meal, so I keep the sides simple.
- Toaster naan. Store-bought naan is definitely best warmed through, but instead of taking the time to char it over an open flame, just throw it in the toaster right as you’re finishing the curry. You can purchase smaller-sized naan.
- Boiled rice. If you haven’t boiled rice before, you are going to be thrilled with the ease and speed. All you’ll need to do is throw some rice in boiling water, boil it for 5-7 minutes!
Quick Tip
Want to save even more time (and dishes?) grab ready/microwaveable basmati rice instead!
Storage
Quick Chicken Curry Leftovers
- To store: This curry gets even better the next day, so double the batch and save half for later. Let cool, then refrigerate in airtight containers.
- Reheat in a skillet with butter or oil over medium-high, stirring for 5–10 minutes. Add a splash of coconut milk or broth if it’s too thick.
More Curry Recipes To Love:
Quick Chicken Curry
Video
Equipment
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
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
Recipe Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my all time favorite recipes! I kid you not we make it at least once a week! It’s so yummy and so dang easy! Keep up the good work with these recipes! We’ve never had something from your site we haven’t loved!
I am thrilled to hear this Cody! Thanks for your comment! 🙂
Will be making this soon can i use mushrooms as am a vegan can i skip peas as am not a big fan of it am indian and i approved this perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Thanks Ramya!