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Easy Chicken Curry, Even in a Hurry

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A quick-cooking chicken curry that’s abundantly flavored, rich and creamy, sweet and spicy, and cooked in under 30 minutes. Truly, a curry in a hurry!

Top view of Chicken Curry in a white bowl with rice and fresh herbs

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My parents had a restaurant near their home that always caught my eye as I drove by. “Curry in a Hurry.”

For curry lovers, it was a brilliant name for a take-out restaurant!

I promise you, every time I drove by that restaurant, I would smile, intrigued by their creativity — diverted because I’m absolutely crazy about curry — any kind, anywhere.

Traditional curries take time, worthwhile time I might add, to produce that irresistible, succulent flavors of authentic curry.

I live in a large Indian and Asian area of my city. The cultures are distinct and beautiful. And the food? I can’t even begin to describe the amazing aromas wafting from homes on my block during evening strolls.

If you love curry as much as I do, it’s a mouthwatering torture! Unless I’m making my own at home!

Chicken Curry in a Hurry

This is not a traditional curry that takes hours and hours.

Rather, it’s a quick and easy curry recipe I’ve put together, borrowing flavors and secrets from my friends and neighbors. Some from southeast Asian and some from Northern and Southern regions of India.

This chicken curry is speedy — designed for those quick and easy weeknight nights… when I’m in a hurry, but craving curry!

Top view of Chicken Curry with rice, cilantro, limes, and green onions

Chicken Curry Ingredients

  • Cooked chicken, like rotisserie chicken or leftover chicken, cut into bite-size pieces
  • Butter, for sauteing
  • Aromatics: onion, garlic, fresh ginger, red pepper (optional for additional heat) and chopped carrot
  • Seasonings: curry powder, chili powder, turmeric powder, sugar, salt, and pepper
  • All-purpose flour: for thickening
  • Chicken broth
  • Medium apple, deseeded and chopped, peeled or unpeeled

How to Make Chicken Curry

Step-by-step instructions are in the recipe card below, but here is a quick overview.

  1. Melt butter in a large saucepan.
  2. Sauté the onion until softened.
  3. Add the garlic, ginger, carrot, and seasonings; cook until fragrant.
  4. Stir in the flour and cook for one minute more.
  5. Slowly stir in the chicken broth, breaking up any clumps of flour. Bring to a boil.  
  6. Stir in apple, reduce to a simmer and cook until the apple is tender; about 15 minutes.
  7. Add the cooked chicken and cashews, if using, and heat through. Stir lime juice and serve over cooked rice.

Chicken Curry Toppings

Here are a few toppings I like to add to my chicken curry:

  • Chopped peanuts if I’m not using cashews
  • Shredded coconut
  • Raisins
  • Minced boiled eggs
  • Fresh cilantro or parsley

Kitchen Tools

The only kitchen tool you need is a large skillet and a heat-proof spatula or spoon. Super simple for quick weeknight dinners. Or anytime you’re craving curry!

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Top view of Chicken Curry in a white bowl with rice and fresh herbs

Easy Chicken Curry, Even in a Hurry

A quick-cooking chicken curry that's abundantly flavored, rich and creamy, sweet and spicy, and cooked in under 30 minutes. Truly, a curry in a hurry!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Equipment

Ingredients

  • 2-3 cups cooked chicken like Rotisserie chicken or leftover chicken
  • 1 tablespoon butter
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh minced ginger
  • 1 carrot chopped finely
  • 1 red pepper, spicy or mild deseeded and roughly chopped (optional for additional heat)
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 medium apple deseeded and chopped (peeled or unpeeled)
  • 1/2 cup cashews (optional)

Seasonings

  • 2-3 teaspoons curry powder
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon freshly ground black pepper

For serving:

  • cooked rice for serving
  • lime juice for serving
  • fresh cilantro for serving

Instructions

  • Melt butter in large skillet. Sauté the onion until it becomes translucent. Meanwhile, measure and combine the seasonings in a small container. Set aside.
  • Add the garlic, ginger, carrot, and seasonings: curry, red pepper, carrot, chili powder, turmeric, sugar, salt, and pepper. Cook until fragrant, but be careful not to let them burn.
  • Stir in the flour and cook for one minute more, stirring constantly so it doesn't scorch the bottom of the pan. The mixture will resemble a paste or roux. Slowly stir in the chicken broth, breaking up any clumps of flour. Bring to a boil.  
  • Add the chopped apple, reduce to a simmer, and cook until the apple is tender; about 15 minutes. Stir in the cooked chicken and cashews if using and heat through. Stir in the juice of 1 lime and serve over cooked rice.

Nutrition

Calories: 327kcal | Carbohydrates: 26g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 967mg | Potassium: 500mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2884IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Main Course
Cuisine: Indian
Keyword: chicken curry

3 Comments

  1. I simply love curry so definitely will try this one. While eating, many years ago, in Victoria, British Columbia, we discovered an Indian restaurant that we visited on returning trips because they had the most wonderful “brown” chicken curry. I have never been able to find a recipe similar but any curry will do for me.

    1. We might have eaten at the same restaurant. We did the same thing, always ate there on return trips. We loved the brown curry and have never been able to find it anywhere else.

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