Easy Rotisserie Chicken Curry: A Quick Weeknight Meal

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Sneak Peek: Mild Chicken Curry is a simple weeknight dinner of mildly spiced tomato-y chicken curry made with leftover rotisserie chicken. It will remind you of Chicken Masala, but it is much easier.

Easy Rotisserie Chicken Curry - served over rice  in a bowlPin

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If you enjoy Indian food but don’t want a recipe that is too rich (no heavy cream) or too complicated, you’ll love this non-spicy version. This is my favorite Indian-like food to prepare at home.

I adapted this recipe from Cotton Country, a Jr. League cookbook from Decatur, Alabama. I know. It’s an unlikely place to pick up a curry recipe. Consequently, I’m not making any claims about the authenticity of this recipe.

This recipe is one of the most straightforward chicken curry recipes I’ve ever found. It tastes like a simple Chicken Masala to me.

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Ingredients and substitutions:

  • Coconut oil: If you don’t have coconut oil, substitute vegetable oil such as avocado oil, canola oil, or olive oil.
  • Onion: Use yellow onions, white onions, or frozen chopped onions.
  • Celery: I don’t know of a good substitute for celery. Fortunately, it stays fresh for weeks, especially when wrapped in aluminum foil.
  • Garlic: You will get the freshest garlic flavor with fresh garlic cloves. However, the chopped garlic sold in a bottle or jar will suffice.
  • Curry Powder: Did you know that curry powder is a mixture of spices in the same way that chili powder is a mixture of spices? That means that every brand uses a different formulation.
    Curry powder may contain coriander, cumin, turmeric, ginger, mustard, and black pepper, among other things. You can even make it yourself with this homemade curry powder recipe.
  • Garam Masala: I’m guessing this might be the only ingredient you don’t have in your kitchen. It’s an aromatic Indian spice mixture good for many things. At our house, we especially like Garam Masala spice in rice. It’s readily available in most supermarkets, but you can mix some up for yourself if you want.
  • Flour: Use either bleached or unbleached all-purpose flour.
  • Chicken Broth or Stock: If you don’t have any homemade or store-bought canned broth, use a chicken-flavored bouillon cube or paste combined with hot water.
  • Tomato Juice: V-8 is a good substitute. Or, make tomato juice with tomato paste: 1 can of tomato paste + 4 cans of water. Whisk well.
  • Worcestershire sauce: A dash of Worcestershire adds umami flavor.
  • Sriracha sauce: Some people call this rooster sauce. Leave this out if you don’t like spicy food.
  • Leftover cooked chicken: Although you could use cooked chicken pieces, I prefer diced rotisserie chicken. It’s easier to eat.

Frequently Asked Questions about Mild Chicken Curry:

Does this chicken curry freeze well?

I always keep this mildly spicy and saucy chicken in my freezer. It is one of my favorite comfort foods after a long day of work on a cold winter night.

What else can I make with leftover rotisserie chicken?

If you want comfort food, try this Leftover Rotisserie Chicken Soup. If you also have leftover potato chips, make this Easy Potato Chip and Chicken Casserole with Cheese. Want some Tex-Mex? Check out these Simple Baked Flautas with Chicken and Spinach.

I hope you enjoy this recipe and find it helpful when you don’t want to cook fancy. Serve over Basmati rice and add a vegetable or green salad for a balanced and relatively healthy meal. Serve Naan bread on the side to take this dish over the top.

More chicken recipes:

If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon! 


Easy Rotisserie Chicken Curry

Paula Rhodes
This Chicken Curry is a mildly spiced tomato-y chicken curry using Rotisserie Chicken. It will remind you of Chicken Masala, but it is so much easier.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Chicken
Cuisine American
Servings 6 servings
Calories 270 kcal


  • 2 tablespoons coconut oil - or vegetable oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 1 teaspoon chopped garlic
  • 1 tablespoon curry powder
  • 1 teaspoon Garam Masala
  • cup flour
  • 2 cups chicken stock
  • 1 cup tomato juice or V-8
  • 1 teaspoon Worcestershire sauce
  • Couple shakes of Sriracha sauce - Leave this out if you don’t like spicy.
  • 4 cups cooked chicken - diced (I use rotisserie chicken)


  • Melt oil in a large skillet or shallow saucepan. Add onion and celery to the pan and saute vegetables until soft but not brown.
  • Add garlic, curry powder, and Garam Masala and saute one more minute.
  • Sprinkle flour over softened vegetables and distribute evenly.
  • Whisk broth and tomato juice or V-8 into veggies. Season with Worcestershire sauce and Sriracha sauce. Simmer over medium-low heat for about 10 minutes until thickened.
  • Add chicken and heat until warm throughout.
  • Serve immediately over Jasmine or Basmatic cooked rice.


Serving: 1serving | Calories: 270kcal | Carbohydrates: 12g | Protein: 27g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 72mg | Sodium: 206mg | Potassium: 466mg | Fiber: 1g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 2mg
Keyword rotisserie chicken curry, mild chicken curry, easy chicken curry
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Recipe Rating


  1. jennifer weaver says:

    An incredible presentation of chicken curry, i never thought it could be as playful as this and the photos of the dish is really topnotch. This dish really makes me crave for meat and it’s so mouthwatering that i can hardly resist it’s alluring temptation.

    1. Raw Spice Bar says:

      I recently received RawSpiceBar’s indian spices- garam masala and tandoori spices for making chicken tikka masala and it was pretty spot on. It’s tough to find freshly ground kashmiri chiles and other high quality hard to find spices. Look forward to receiving next month’s spice blends from them and worth looking into if you’re an adventurous cook.

  2. I’m not a big fan of hot and spicy dishes so I’m delighted to see this mild version on your site and approved by your husband. Will try and make this one day. Thanks for sharing!

  3. I love Jamaican Chicken curry, but for some reason I don’t like the Indian style, probably because I don’t like the taste that garam masala gives to dishes. Nevertheless, your recipes have never failed me, so I’m going to try this one, but I’ll use another spice instead. Any suggestion?

    1. Pat,
      Just leave it out. No substitution necessary.

  4. I can’t handle the really HOT Indian food, but this looks like it’s perfectly spiced for my liking. This would be a great quick dinner for after work, especially using rotisserie chicken! (That Hot Coconut V-8 looks good too!)

    1. Leave out the Sriracha and maybe even the Garam Masala seasoning for the mildest curry possible. 🙂

  5. Fitoru fitness says:

    The recipe looks very awesome. You have groomed it too well. I am not in a position to stop myself from cooking it now!! And the amazing part is the explanation of the complex recipe in a simpler manner in a minimum number of steps. You truly are a person with very good writing skills. Now that I want to try these recipes.

  6. Samaira Reddy says:

    Indian chicken recipes are usually too spicy and children do not enjoy it. It is nice that you have shared this mild chicken recipe which looks delectable. Paula, keep sharing such posts and include more images so that we can try it at home. Also let us know whether the dish goes best with rice or breads.