Quick and Creamy Coconut Chicken Curry Recipe

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Craving a comforting dish that comes together in no time? This coconut chicken curry is just what you need! With tender rotisserie chicken and a heavenly coconut milk sauce, it’s a meal that’s both easy to prepare and utterly delicious.

Imagine a bowl filled with vibrant colors and enticing aromas, where juicy chicken meets a creamy, rich sauce. This recipe allows you to customize it with your favorite vegetables, making it a versatile option for any night of the week.

Easy Coconut Chicken Curry for Busy Nights

This quick chicken curry is a creamy delight that combines tender rotisserie chicken with a luscious coconut milk sauce. The perfect balance of spices and optional veggies creates a satisfying, flavorful dish that pairs beautifully with rice.

This quick chicken curry is a creamy delight that combines tender rotisserie chicken with a luscious coconut milk sauce. The perfect balance of spices and optional veggies creates a satisfying, flavorful dish that pairs beautifully with rice.

Ingredients

  • 2 cups rotisserie chicken, shredded
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 cup bell peppers, chopped
  • 1 cup spinach or kale, roughly chopped
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Cooked rice for serving
  • Fresh cilantro for garnish (optional)

Instructions

  1. Sauté Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and ginger; sauté for 1-2 minutes until fragrant.
  2. Add Chicken and Veggies: Stir in the shredded rotisserie chicken, chopped bell peppers, and any other desired vegetables. Cook for another 3-4 minutes until the veggies start to soften.
  3. Pour in Coconut Milk: Add the coconut milk and curry powder to the skillet. Stir well to combine and bring the mixture to a simmer. Allow it to cook for 5-7 minutes until heated through.
  4. Season: Taste and adjust the seasoning with salt and pepper as needed. If desired, stir in the spinach or kale until wilted.
  5. Serve: Serve the curry over cooked rice and garnish with fresh cilantro if desired.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4 servings
  • Calories: 350kcal
  • Fat: 20g
  • Protein: 25g
  • Carbohydrates: 30g

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