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Quick Chicken Curry

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. 
Course Dinner, Main Course
Cuisine Healthy
Keyword quick chicken curry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 457kcal
Author Chelsea Lords
Cost $9.72

Ingredients

  • 3 tablespoons coconut oil or unsalted butter
  • 1 large (1-1/2 cups) yellow onion, finely diced (or chop in food processor)
  • 1 bag (12 oz.) frozen sliced carrots
  • 2 tablespoons EACH: minced ginger and garlic cubes Note 1
  • 1 tablespoon yellow curry powder Note 2
  • 3 tablespoons red curry paste Note 3
  • 1 can (13.5 oz.; 400mL) full-fat coconut milk
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen peas
  • Serve with: cooked basmati rice, and optional: naan and fresh lime (Note 4)

Instructions

  • 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

Video

Notes

Note 1Garlic 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).

Nutrition

Serving: 1serving | Calories: 457kcal | Carbohydrates: 17g | Protein: 31.1g | Fat: 29.6g | Cholesterol: 78.8mg | Sodium: 408.5mg | Fiber: 4.6g | Sugar: 5.5g