Chicken Curry in a Hurry for #WeekdaySupper

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Chicken curry is so delicious and easy to make! Leftover chicken, a few veggies and tons of flavor from Indian spices and you’ve got an incredible meal, coming together in minutes! This chicken curry dinner will breathe new life into odds and ends from your fridge. It’s Chicken Curry in a Hurry!

Chicken Curry in a Hurry - Use leftover chicken and veggies, along with Indian spices, to make this quick and easy gluten free dinner! | |

It starts off as one day a week and soon becomes a way of life.

As you know, #SundaySupper has expanded to #WeekdaySupper, where every Monday through Friday we bring you meals that are simple enough to make any night of the week, and are suited to busy families. You can see what’s cooking up this week at the bottom of this post. And don’t forget about the #SundaySupper and #WeekdaySupper Pinterest boards!


As I mentioned, we drove to Kentucky for the week of Thanksgiving. Because I am cheap frugal and hate to throw food away, my goal before we are leaving the house for any length of time is to use up any scrap of food I can find in the fridge so that we don’t have to throw anything away. If there is any fruit or veggies left before we leave, I throw it into a cooler to bring along.

You should have seen what I had packed up for this trip – The Hubby and The Bug had turkey sandwiches for a lunch on the road, I had a salad, we had a tupperware full of grapes, the last serving of Greek yogurt became my breakfast when combined with a banana and some peanut butter at the hotel we stopped at on the way.

This chicken curry recipe was born from the need to use up food.

I had some chicken left over after roasting a whole chicken and was going to make up another chicken salad, but I really just wanted something a little bolder. I had seen Bobbi’s recipe for Chicken Biryani, where she totally transformed a grocery store rotisserie chicken, and I knew what I was going to do. So I took some inspiration from her and the recipe on my site for Slow-Cooker Indian Butter Chicken, tossed in some leftover cauliflower, since that had to get used up, too, and this is what we ended up with people!!

Chicken Curry in a Hurry - Use leftover chicken and veggies, along with Indian spices, to make this quick and easy gluten free dinner! |

Can I tell you how good this chicken curry is?

I wrote down what I was adding, just in case, but truly never expected it to make it to the blog. Luckily, there were leftovers (plenty of leftovers – I still have some in the freezer. Squeeeee!) so that I could break out the camera in the daylight the following day. Unlike the hubby, I am not the world’s biggest fan of Indian cuisine. Truth be told, it is really my tummy that is not a fan of Indian cuisine, but when I can control the richness and level of spice, I do enjoy it.

Indian food is just so unique and robust, and this dish was no exception, even though it was a hodge podge and didn’t marinate or simmer or roast for a long period to fully develop the flavor. It was certainly not lacking in depth and deliciousness!

Chicken Curry in a Hurry - Use leftover chicken and veggies, along with Indian spices, to make this quick and easy gluten free dinner! |

Do you try to use up every last bit of perishable food in your fridge before you go away?

Enjoy your chicken curry in a hurry!

Chicken Curry in a Hurry
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Chicken Curry in a Hurry

Turn your leftover chicken, or a rotisserie chicken from the grocery store, into an easy Indian-inspired meal. This Chicken Curry is packed with healthy veggies and it comes together so quickly!
Cook: 20 minutes
Total: 20 minutes


  • 2 tablespoons unsalted butter
  • half of a large onion chopped
  • one 1-ince piece of ginger grated
  • 2 cloves of garlic minced
  • 4 cups cooked shredded chicken
  • 3 teaspoon curry powder
  • 3 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 6 ounces can of tomato paste
  • 1 cup light coconut milk
  • 1 cup chicken broth
  • 2 cups cooked cauliflower
  • 1/2 cup frozen peas
  • 1/2 cup plain Greek yogurt
  • rice for serving I used brown jasmine rice


  • In a saucepan over medium heat, melt butter, add onion and saute for several minutes until soft and translucent.
  • Add the ginger and garlic, and cook for another minute or two, until fragrant.
  • Sprinkle in the curry powder, garam masala, and cayenne pepper, and fry the spices for a minute or two.
  • Add the chicken, then stir in the tomato paste, coconut milk, and chicken broth and mix until well combined.
  • Add the cauliflower and frozen peas, then simmer over medium heat until heated through.
  • Just before serving, stir in the Greek yogurt.
  • Serve over rice, if desired.


Serves 6-8 people.
Nutrition Facts
Chicken Curry in a Hurry
Amount Per Serving
Calories 270 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g45%
Trans Fat 0.2g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 68mg23%
Sodium 245mg10%
Potassium 302mg9%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 18g36%
Vitamin A 406IU8%
Vitamin C 23mg28%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Chicken Curry in a Hurry - Use leftover chicken and veggies, along with Indian spices, to make this quick and easy gluten free dinner! |

Need some more quick and easy dinner ideas?

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Check out all of the other fast and tasty #WeekdaySupper recipes for this week:

Monday – Take A Bite Out Of Boca – Spinach and Goat Cheese Stuffed Chicken

Tuesday – Noshing With The Nolands – Brie, Apple and Ham Panini

Wednesday – girlichef – Salisbury Steak

Thursday – Cupcakes & Kale Chips – Chicken Curry in a Hurry

Friday – The Not So Cheesy Kitchen – Easy Kale, Sausage, Pasta


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