Easy Chicken Curry Recipe

Bowl of steamed rice and quick chicken curry in a whole with fresh cilantro and green onion garnishes.

Easy Chicken Curry Recipe

This quick chicken curry is warmly spiced, slightly sweet, rich and saucy, and filled with tender chicken, vegetables, and apple. Made with cooked chicken, it comes together in about 30 minutes for an easy weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 327kcal

Author: Stephanie Wilson

Ingredients

2-3 cups cooked chicken such as rotisserie or leftover chicken, cut into bite-size pieces
1 tablespoon butter
1 small onion chopped
2 cloves garlic minced
1 tablespoon fresh minced ginger
1 carrot chopped finely
1 fresh chili or mild red pepper seeded and roughly chopped, optional
¼ cup all-purpose flour
2 cups chicken broth
1 medium apple cored and chopped (peeled or unpeeled)
½ cup cashews optional

Seasonings

2-3 teaspoons curry powder to taste
2 teaspoons sugar
¾ teaspoon salt
½ teaspoon chili powder
½ teaspoon turmeric powder
¼ teaspoon freshly ground black pepper

For serving:

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

Instructions

Melt the butter in a large skillet over medium heat. Add the onion and sauté until softened and translucent.
Meanwhile, combine the curry powder, sugar, salt, chili powder, turmeric, and black pepper in a small bowl.
Add the garlic, ginger, carrot, and optional pepper. Stir in the seasonings and cook briefly, just until fragrant.
Sprinkle in the flour and cook for 1 minute, stirring constantly. The mixture will form a thick paste or roux.
Slowly stir or whisk in the chicken broth until smooth. Bring the mixture to a gentle boil.
Add the chopped apple, reduce the heat to a simmer, and cook until the apple is tender, about 15 minutes.
Stir in the cooked chicken and cashews, if using, and cook just until heated through. Stir in the lime juice and serve over hot cooked rice with fresh cilantro.

Notes

Peppers: Choose the pepper to suit your preferred heat level. I use everything from a mild red bell pepper to a hot chile such as Bird’s Eye, or omit it entirely for a milder curry.

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