Easy Chicken Curry Recipe
This easy chicken curry recipe is my go-to when I am feeding a crowd. It's flavorful and delicious and easy to make in under 30 minutes.
Servings: 16 People
Cost: $8
Ingredients
- 2 Tablespoons all-purpose flour
- 1 teaspoon curry powder
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 1 ½ Tablespoons olive oil
- 1 onion diced
- 1 Tablespoon minced garlic
- 1 cup plain yogurt
- 15 ounces coconut milk or 1 ½ cups heavy cream
- 28 ounces diced tomatoes
- 4 ounces diced green chiles
- ½ cup golden raisins
- ½ cup pine nuts
- ½ cup cilantro leaves
- 1 rotisserie chicken 3 lbs, shredded or cut into bite sized pieces.
Instructions
Toast Pine Nuts
- Spread pine nuts in an even layer in a nonstick fry pan or cast iron skillet Cook over medium-low heat, stirring often until lightly golden brown. Set aside
Make the Chicken Curry
- Combine flour, salt, pepper and curry powder in a small bowl. Set aside.
- Cook onion and garlic in the olive oil over medium heat until onion is soft (about 3-5 minutes)
- Add flour mixture and cook for 1 minute.
- Then, add the coconut milk & yogurt and cook, stirring often, until slightly thickened
- Add tomatoes, green chiles and bring to a boil.
- Then stir in golden raisins, pine nuts, cilantro and shredded rotisserie chicken, and stir to combine.
- Simmer for at least 10 minutes, or until ready to serve.
- Serve over rice and topped with additional cilantro and/or green onions.
Video
Notes
Ingredient Substitution Notes
- Flour. To make this gluten-free, use all-purpose gluten-free flour.
- Olive oil. avocado oil is a good substitute.
- Plain yogurt. greek yogurt works well in this recipe, but we prefer plain, full-fat yogurt.
- Coconut milk. heavy cream or whole milk is a good substitute for coconut milk.
- Diced green chiles. use mild, medium or spicy, depending on your family's preferences.
- Golden raisins. these make this recipe special. I don't recommend omitting them or substituting regular raisins which have a more distinct and different flavor.
- Rotisserie chicken. We buy one from our local grocery store and use the meat. You can also use leftover chicken, or you can cook 2 pounds of boneless skinless chicken breasts to use in this recipe.
Nutrition
Serving: 1cup | Calories: 203kcal | Carbohydrates: 10g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 466mg | Potassium: 263mg | Fiber: 1g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg