Quick Weeknight Chicken Curry

Our week was going to be nutso coming off of vacation so I made sure I picked recipes that would be quick and easy.

I bought one rotisserie chicken from Costco and used it for two meals. One – chicken pot pie with cauliflower topper and chicken curry.

I usually make my curry with bell peppers, however, I forgot the peppers when I went shopping so had to adapt on the fly.

As an alternative to rotisserie chicken, just bake up some breasts or thighs – your call.

The amounts below will depend on how many folks you’re feeding. I was feeding 4.5 (.5 = grandbaby @ 5 years old) and hoping for leftovers for my husband and I for lunch, and it came out perfectly (lunch portions were big).



  • 2-3 cups of cooked, cubed chicken
  • 1 tbsp coconut oil
  • ½ onion, halved then sliced (like crescent moons)
  • 1.5 cups diced celery
  • 1 cups diced carrots
  • 2-3 cans coconut milk
  • 1 can bamboo shoots (optional)
  • 1 jar red curry paste +1-2 tbsp of curry powder*
  • 1 tbsp Garam masala
  • 2 cups broccoli
  • 1 cup sliced shrooms
  • Chopped cilantro, for garnish

Cauliflower Rice Click Here

How to:

  1. Heat up a skillet on high, add coconut oil
  2. Turn to medium high
  3. Toss in onion, carrot, celery, saute for a few minutes
  4. Add 1.5 cans of coconut milk, stir to incorporate everything
  5. Add paste, powder and masala
  6. Turn to medium
  7. Let coconut milk heat up a bit, add broccoli.
  8. Heat through, add shrooms.
  9. You may want to add more coconut milk here. Depends on how you want your curry. Take a taste – do you want more heat? Add more paste/powder.
  10. Once you get it to the flavor you want, add bamboo shoots, let heat thoroughly, serve over rice.
  11.  Garnish with cilantro.

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