Rotisserie Chicken Curry (Quick Microwave Recipe for Two)
Sneak Peek: This Rotisserie Chicken Curry is a simple microwave meal for two or three people, made with leftover rotisserie chicken and pantry staples. The tomato-based sauce is gently spiced—no heavy cream needed—and ready in under 25 minutes.
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If you enjoy Indian-inspired flavors but don’t want anything heavy or complicated, this mild tomato-based chicken curry might be just the thing. It’s adapted from an old community cookbook—not exactly traditional, but deeply comforting.
I use my microwave to speed things up, but stovetop instructions are also included. Either way, it’s a great use for rotisserie chicken when you’re too tired to do much cooking (or cleaning).
Ingredients and Substitutions
COCONUT OIL: Sub with vegetable, canola, avocado, or olive oil.
ONION: Yellow, white, or frozen chopped onions work fine.
CELERY: No true substitute—just leave it out if you must.
GARLIC: Fresh is best, but jarred chopped garlic works.
CURRY POWDER: Each brand is different. Use your favorite.
GARAM MASALA: Optional but recommended. Find it in the spice aisle or make your own.
FLOUR: All-purpose, bleached or unbleached.
CHICKEN STOCK/BROTH: Use bouillon plus hot water if needed. Make it from scratch if preferred.
TOMATOES OR JUICE: Canned diced tomatoes work well. Tomato juice or V8 are backup options.
WORCESTERSHIRE SAUCE: Adds umami depth.
SRIRACHA SAUCE: Skip if you don’t want heat.
COOKED CHICKEN: Diced rotisserie chicken or turkey.
Step-by-Step: How To Make Easy Chicken Curry in a Microwave
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Tips That Make a Difference
- Garam Masala adds a warm finish—don’t skip it.
- A 2-quart glass batter bowl makes microwave cooking easier.
- Times are based on a 1000-watt microwave—adjust if needed.
Rotisserie Chicken Curry
Video
Ingredients
- 1 tablespoons coconut oil or vegetable oil
- ¼ cup (13 g) chopped onion
- ¼ cup (25 g) chopped celery
- ½ teaspoon chopped garlic
- ½ tablespoon curry powder
- ½ teaspoon Garam Masala
- 2½ tablespoons all-purpose flour
- 1 cup (227 g) chicken stock
- 1 cup (243 g) diced tomatoes in juice, canned
- ½ teaspoon Worcestershire sauce
- 2 shakes Sriracha sauce (Leave this out if you don’t like spicy.)
- 2 cups (298 g) cooked chicken, diced (I use rotisserie chicken)
Instructions
- Microwave vegetables: Add 1 tablespoons coconut oil, ¼ cup (13 g) chopped onion, and ¼ cup (25 g) chopped celery to a medium microwave-safe bowl (like a 2-qt. batter bowl). Microwave on HIGH for three minutes.
- Add spices: Add ½ teaspoon chopped garlic, ½ tablespoon curry powder, and ½ teaspoon Garam Masala to the veggies. Stir and microwave for two minutes on HIGH.
- Thicken with flour: Sprinkle 2½ tablespoons all-purpose flour over the softened vegetables and stir to distribute evenly and break up any lumps.
- Add liquids and seasonings: Whisk 1 cup (227 g) chicken stock and 1 cup (243 g) diced tomatoes in juice, canned into the veggies. Season with ½ teaspoon Worcestershire sauce and 2 shakes Sriracha sauce. Microwave on HIGH for five minutes or until the sauce thickens.
- Stir in chicken: Add 2 cups (298 g) cooked chicken, diced and microwave for 2-3 minutes or until warm throughout.
- Serve: Serve immediately over Jasmine or Basmatic cooked rice.
Notes
Directions for cooking on a stovetop
- 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 tomatoes 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 Basmati cooked rice.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Frequently Asked Questions
Yes. Let it cool, then double-wrap and freeze for up to 2 months.
If you want comfort food, try this Leftover Rotisserie Chicken Soup. Make this Easy Potato Chip and Chicken Casserole with Cheese if you have leftover potato chips. Get your Tex-Mex fix with Simple Baked Flautas with Chicken and Spinach.
Serve over Basmati or Jasmine 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.
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Final Thoughts
This little microwave meal is proof that comfort food doesn’t have to be complicated. It’s one of those recipes I turn to when dinner feels like a chore and leftovers are calling from the fridge. Even if you’re not usually into curry, this one might surprise you with its mellow, cozy flavor.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
My son can’t have gluten. Can I sub cornstarch, potato starch or gluten free flour for the regular flour?
Hi Dee,
So nice to hear from you. I haven’t tried these, but I would think any of them would work. If you try it, be sure to leave a comment as others may be wondering the same thing.
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.
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.
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!)
Leave out the Sriracha and maybe even the Garam Masala seasoning for the mildest curry possible. 🙂
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?
Pat,
Just leave it out. No substitution necessary.
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!
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.
Excellent.
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.