This easy chicken curry recipe is my go-to when I am feeding a crowd. It’s flavorful and delicious and easy to make in under 30 minutes.
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This easy chicken curry recipe has been a staple in my house since the first time I made it. It’s bold and flavorful without being spicy, so even my kids enjoy this dish.
I love that this recipe calls for a rotisserie chicken (or leftover cooked chicken) because it makes it so easy to make in under 30 minutes.
We love serving it with homemade naan bread over rice (especially this yellow rice or white rice).
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Easy Chicken Curry: Ingredients & Substitutions
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- Flour. To make this gluten-free, use all-purpose gluten-free flour.
- Olive oil. avocado oil is a good substitute.
- Plain yogurt. greek yogurt works well in this recipe, but we prefer plain, full-fat yogurt.
- Coconut milk. heavy cream or whole milk is a good substitute for coconut milk.
- Diced green chiles. use mild, medium or spicy, depending on your family’s preferences.
- Golden raisins. these make this recipe special. I don’t recommend omitting them or substituting regular raisins which have a more distinct and different flavor.
- Rotisserie chicken. We buy one from our local grocery store and use the meat. You can also use leftover chicken, or you can cook 2 pounds of boneless skinless chicken breasts to use in this recipe.
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How to Make Chicken Curry
We’ll walk through this recipe together, and don’t forget to watch the video.
Begin by toasting the pine nuts over medium-low heat. Be very careful, as they can burn quickly towards the end of roasting time if you don’t watch them closely.
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Then, set the toasted pine nuts aside to use later. I suggest removing them from the warm pan so they don’t accidentally burn.
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Next, make the curry sauce. Begin by combining the flour, salt, pepper and curry powder in a small bowl. Set aside.
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Then, cook the onion and garlic in the olive oil over medium heat until onion is soft (about 3-5 minutes)
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Once the onion is soft, add the flour mixture and cook for 1 minute.
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Then, add the coconut milk & yogurt and cook, stirring often, until slightly thickened
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Next, add the tomatoes, green chiles and bring to a boil.
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Then stir in golden raisins, pine nuts, cilantro and shredded rotisserie chicken, and stir to combine.
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Simmer for at least 10 minutes, or until ready to serve.
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Serve
Serve over rice (try this yellow rice or cilantro rice) with fresh naan bread, and garnish with extra pine nuts & cilantro.
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Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freeze for up to 2 months.
This recipe makes quite a bit, so I find that we freeze it often. It reheats really well on the stovetop or in the microwave.
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Easy Chicken Curry Recipe FAQS
I double this recipe often to feed a large number of people (16+). It’s very easy to double – just cook it in an XL stockpot or two large pots.
Yes, use spicy green chiles or add hot sauce.
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If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
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Easy Chicken Curry Recipe
Ingredients
- 2 Tablespoons all-purpose flour
- 1 teaspoon curry powder
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 1 ½ Tablespoons olive oil
- 1 onion diced
- 1 Tablespoon minced garlic
- 1 cup plain yogurt
- 15 ounces coconut milk or 1 ½ cups heavy cream
- 28 ounces diced tomatoes
- 4 ounces diced green chiles
- ½ cup golden raisins
- ½ cup pine nuts
- ½ cup cilantro leaves
- 1 rotisserie chicken 3 lbs, shredded or cut into bite sized pieces.
Instructions
Toast Pine Nuts
- Spread pine nuts in an even layer in a nonstick fry pan or cast iron skillet Cook over medium-low heat, stirring often until lightly golden brown. Set aside
Make the Chicken Curry
- Combine flour, salt, pepper and curry powder in a small bowl. Set aside.
- Cook onion and garlic in the olive oil over medium heat until onion is soft (about 3-5 minutes)
- Add flour mixture and cook for 1 minute.
- Then, add the coconut milk & yogurt and cook, stirring often, until slightly thickened
- Add tomatoes, green chiles and bring to a boil.
- Then stir in golden raisins, pine nuts, cilantro and shredded rotisserie chicken, and stir to combine.
- Simmer for at least 10 minutes, or until ready to serve.
- Serve over rice and topped with additional cilantro and/or green onions.
Video
Notes
- Flour. To make this gluten-free, use all-purpose gluten-free flour.
- Olive oil. avocado oil is a good substitute.
- Plain yogurt. greek yogurt works well in this recipe, but we prefer plain, full-fat yogurt.
- Coconut milk. heavy cream or whole milk is a good substitute for coconut milk.
- Diced green chiles. use mild, medium or spicy, depending on your family’s preferences.
- Golden raisins. these make this recipe special. I don’t recommend omitting them or substituting regular raisins which have a more distinct and different flavor.
- Rotisserie chicken. We buy one from our local grocery store and use the meat. You can also use leftover chicken, or you can cook 2 pounds of boneless skinless chicken breasts to use in this recipe.
