Chicken Curry In A Hurry

January 22, 2015

Well aren’t you just a big bowl of sunshine.

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Seriously, it is.

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I love curry so much, and it is ridiculously easy.

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This one uses Rotisserie chicken + coconut milk + curry powder but you can easily use cubed chicken and stir fry veggies. The first time I made it I added the carrots and tomatoes and loved them. The second time I made this I added thawed broccoli florets and I loved them too. So play around with the veggies and add your favorite. If they are raw like the carrots add them early on so they can cook. Or keep it Curry In A Hurry and toss in thawed frozen.

I first saw this recipe on RealSimple, and I loved how fast you could make it. I usually use curry paste + coconut milk, but the powder was heavenly. I love everything about this dish.

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^^See the little specks of firework flavor?

The bed of fluffy Jasmine Rice, Naan Bread, Mango Chutney and Sriracha sauce, though, took it to another new level.  It is just the most comforting dish, it sticks to the ribs, has SO much flavor from the curry and chutney, and when it’s steaming warm in a bowl it just does something really good to my insides that I need on cold days.  

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So make this for yourself and give the kids nuggets if they don’t like the spice. I would make it for you and bring it over but I would probably eat it on the way.

Chicken Curry In A Hurry (printer version here)

Serves 6, prep time 15 minutes (love!), total time 35


1 cup white rice (Jasmine is so yummy)

1 1/2 tablespoons olive oil

1  small yellow onion, thinly sliced

1 large or 2 small sliced carrots

3  teaspoons curry powder

1/2 cup plain yogurt

1 can coconut milk

1 teaspoon  kosher salt

1/2  teaspoon  black pepper

1  14.5-ounce can diced tomatoes, drained (optional)

2 cups of frozen broccoli or or peas (optional)

meat from 1 rotisserie chicken, sliced or shredded

1/4  cup  fresh cilantro leaves, roughly chopped


  1. Cook the rice according to the package directions.
  2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes
  3. Add the thinly sliced carrots, cook for 5 minutes
  4. Sprinkle with the curry powder and cook, stirring, for 1 minute
  5. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and frozen veggies, and tomatoes (if desired). Stir to coat veggies evenly and cook for 3 more minutes.
  6. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Serve with Naan Bread, Mango Chutney, Greek Yogurt, and Sriracha Sauce.

Adapted from Chicken Curry in a Hurry recipe found on



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  • Reply
    Sonali- The Foodie Physician
    January 24, 2015 at 9:34 am

    Gorgeous dish- it looks so flavorful! The combination with mango chutney and sriracha sounds amazing!

    • Reply
      January 26, 2015 at 5:44 am

      Thanks, Sonali – that is a huge compliment coming from you. I love your amazing meals! And I think I need to make a new batch for this week, it is so yummy.

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