Easy Chicken Curry, Even in a Hurry

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!

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 327kcal

Author: Stephanie Wilson

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

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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.

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