There’s something irresistible about a bowl of curry that’s creamy, fragrant, and comforting without being complicated.

This quick chicken curry is rich with coconut milk, gently spiced with yellow curry powder and red curry paste, and made even easier by using rotisserie chicken.

It’s the perfect weeknight dinner that tastes like it’s been simmering for hours.

Why You’ll Love This Recipe

It’s ready in under 30 minutes, perfect for busy evenings.

Using rotisserie chicken saves time while still keeping it hearty and flavorful.

Full of wholesome veggies like carrots, onions, and peas.

Rich, creamy, and cozy without being heavy.

Pairs beautifully with rice and naan for a complete meal.

What You’ll Need (Ingredient Highlights)

Coconut oil or butter: The base fat for sautéing, adding depth and creaminess.

Yellow onion: Sweetens and balances the curry spices.

Carrots: Add color, texture, and natural sweetness.

Ginger and garlic: Create that signature aromatic curry flavor.

Yellow curry powder + red curry paste: A combo for layers of spice and complexity.

Coconut milk: Brings creamy richness to the sauce.

Rotisserie chicken: Makes the dish quick without sacrificing flavor.

Frozen peas: Add freshness and color at the end.

Pro Tips Before You Start

Microwave the carrots first to ensure they’re tender without overcooking the curry.

Always sauté your spices—this wakes up their flavors.

Shake the coconut milk well before using to avoid separation.

Adjust the spice level with more or less curry paste (or add a pinch of sugar to mellow heat).

How to Make Quick Chicken Curry

Step 1 – Cook the veggies

Microwave the bag of frozen carrots for 3 minutes.

In a large pot, melt butter or coconut oil over medium-high heat.

Add onions and carrots, sautéing for 5–8 minutes until onions are golden and carrots fork-tender.

Step 2 – Add aromatics and spices

Stir in ginger, garlic, curry powder, and curry paste.

Cook for 2–3 minutes, stirring constantly, until fragrant.

Step 3 – Make the sauce

Shake the coconut milk well, pour into the pot, and stir.

Simmer for 3 minutes until it thickens slightly.

Step 4 – Add the chicken and peas

Remove from heat. Stir in shredded chicken, frozen peas, and salt.

Taste and adjust seasoning as needed.

Step 5 – Serve and enjoy

Spoon over hot white rice and pair with warm naan for a comforting, complete meal.

What to Serve It With

Steamed jasmine or basmati rice.

Buttery naan or garlic naan.

A fresh cucumber salad for contrast.

Variations / Substitutions

Swap rotisserie chicken for leftover turkey or shrimp.

Use coconut cream for an extra-rich curry.

Add spinach or bell peppers for more vegetables.

Storage & Leftovers

Refrigerate in an airtight container for up to 3 days.

Freeze for up to 2 months—thaw overnight before reheating.

Reheat gently on the stovetop with a splash of broth or coconut milk to loosen the sauce.

FAQs

Can I make this vegetarian?
Yes—replace the chicken with chickpeas or tofu.

Is this curry spicy?
It’s mildly spicy, but you can adjust by adding more or less curry paste.

Can I use light coconut milk?
You can, but full-fat gives the best creaminess.

Do I have to use rotisserie chicken?
No, you can cook diced chicken breast or thighs in the pot before adding the veggies.

What’s the best way to thicken the sauce?
Let it simmer a little longer or stir in extra coconut cream.

Can I add potatoes?
Yes, just dice them small and simmer with the carrots until tender.

Final Thoughts

This quick chicken curry is proof that you don’t need hours to make a comforting, flavorful meal.

It’s warm, hearty, and versatile—perfect for a simple family dinner or even meal prep.