A quick-cooking chicken curry that’s abundantly flavored, rich and creamy, sweet and spicy, cooked in 25 minutes or less. Truly, a curry in a hurry!
My parents have a restaurant near their home. It always catches my attention as I drive by. “Curry in a Hurry.”
I’ve always been amused by the name, intrigued by its creativity — diverted because I’m absolutely crazy about curry — any kind, anywhere.
But traditional curries take time, worthwhile time I might add, to produce succulent and authentic curry.
I live in a culturally diverse neighborhood. It’s a colorful place to reside, intriguing to walk down its streets at night. I can’t even begin to describe the amazing aromas wafting from homes on my block. It’s like a street fair in suburbia.
And the block parties? It gives new meaning to the term. Traveling to countries far and wide simply steps from my front door.
While I thought I loved curry before moving to 28th, I found a new depth of flavor in these dishes from neighbors originating from Southeast Asia to India and Africa… and beyond that will stay with me for life.
This dish is not one of their recipes, but one I’ve put together, borrowing flavors and secrets from my friends. This chicken curry is speedy — designed for those nights when we’re all… in a hurry.
2-3 cups cooked rotisserie chicken – cut into bite-size pieces
1 tablespoon butter
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 – 3 teaspoons meat curry (or curry spice)
1 spicy red pepper, de-seeded and roughly chopped (omit if you don’t like the extra heat)
1 carrot, chopped
1/4 teaspoon chili powder
1/4 teaspoon turmeric powder
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup flour
2 cups chicken broth
1 medium apple, diced
Melt butter in a large saucepan. Saute the onion until it becomes translucent. Add the garlic, ginger, curry, red pepper, carrot, chili powder, turmeric, sugar, salt, and pepper. Cook until fragrant, about 3 minutes. Add the flour and cook about another minute. It will resemble a paste or roux. Slowly add the chicken broth and bring to a boil. Add the diced apple, reduce to a simmer and cook until the apple is tender. About 15 minutes. Add the cooked chicken and heat through.
Serve over rice (white or brown).
Chicken Curry Toppings
Here are a few toppings we like to add:
- shredded coconut
- minced boiled eggs