Quick Chicken Curry is ready in a hurry -- we're using minimal ingredients and a few store-bought shortcuts to keep things as simple as possible while still delivering loads of flavor.
VEGGIES: 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 in the diced yellow onion and the entire bag of carrots (don't add any liquid in the carrot bag). Sauté for 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!)
AROMATICS: 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 then pour it in. Stir over medium-high, until the coconut milk begins to bubble and thicken, about 3 minutes.
CHICKEN AND PEAS: Remove pot from heat. Add in the rotisserie chicken, frozen peas, and salt to taste (I add 1 teaspoon fine sea salt). Stir through to warm, 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) and serve immediately.
SERVING: Serve over white rice with warmed naan
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Notes
Note 1: Garlic and ginger cubes: To make prep seriously quick and easy, we use Dorot garlic and ginger cubes (6 of each, which is the equivalent of 2 tablespoons). Alternatively, you can use pre-minced garlic and ginger paste.Note 2: Curry powder: We've tested this recipe with Simple Truth Organic yellow curry powder and Great Value Organic yellow curry powder -- neither were overly hot/spicy. Reduce quantity if using a hotter curry powder and you're concerned about heat.Note 3: Curry paste: We use Thai Kitchen 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 in some sugar.Note 4: Side dishes: To keep the sides as simple as possible, use mini naan that you can simply pop in the toaster to warm through. And 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 the 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) and then drain and fluff with a fork. Easy!
Nutrition information does not include side dishes (rice, naan).