Chicken Curry in a Hurry

Turn your leftover chicken or a rotisserie chicken from the grocery store into an easy Indian-inspired meal in minutes.
Course Dinner, Main
Servings 6 -8
Author Brianne @ Cupcakes & Kale Chips


  • 2 T unsalted butter
  • half of a large onion chopped
  • one 1-ince piece of ginger grated
  • 2 cloves of garlic minced
  • 4 c cooked shredded chicken
  • 3 t curry powder
  • 3 t garam masala
  • 1/2 t cayenne pepper
  • one 6 oz can tomato paste
  • 1 c light coconut milk
  • 1 c chicken broth
  • 2 c cooked cauliflower
  • 1/2 c frozen peas
  • 1/2 c 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.