Easy and tasty chicken curry is a great meal for a busy weeknight! Family friendly, too.
Do you all love Indian food? I would eat it all the time if I could, but I’m not a millionaire, so that’s not possible. :)
Maybe you miss Indian food if you have food allergies…going dairy free or nut free means that most Indian food restaurants aren’t safe places anymore.
Since we can’t dine out at our favorite Indian restaurant anymore, I have to satisfy my craving at home. This quick and easy chicken curry recipe is a great dish to make if you are busy. Using a rotisserie chicken is a huge shortcut here, but if you don’t want to do that, you can also use 4 cups of shredded chicken breasts in its place.
We just made this yesterday and it was gone in a flash! If you don’t want to use coconut milk yogurt, you can use dairy yogurt, if you are not sensitive to dairy. The amount of spice puts this at a mild plus spice level, feel free to adjust to your taste.
Quick and Easy Chicken Curry
- 1 1/2 tablespoons olive oil
- 1 small onion thinly sliced
- 1 1/2 Tablespoons curry powder
- 1 cup coconut milk yogurt
- 1 cup non-dairy milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 rotisserie chicken deboned, skin removed, and shredded OR 4 cups shredded cooked chicken breasts
- 2 cups cooked basmati rice
Cook the onion in the oil in a large skillet over medium-low heat, stirring occasionally, until softened.
Add the curry powder and cook, stirring, for 1 minute. Add the yogurt and non-dairy milk and cook over low heat for about 3 minutes.
Add the rotisserie chicken meat and stir to coat. Add salt and pepper and remove from heat.
Spoon hot curry over rice. Enjoy!
adapted from Real Simple Magazine