Easy Rotisserie Chicken Curry: Quick Microwave Meal for Two

Sneak Peek: Easy Rotisserie Chicken Curry is a simple weeknight dinner of mildly spiced tomato-y chicken curry made with leftover rotisserie chicken. This makes about three servings, so you can quickly and efficiently cook it in a microwave.

mild chicken curry served over rice.Pin

As an Amazon Associate, I earn from qualifying purchases.

If you enjoy Indian food but don’t want a too rich (no heavy cream), or complicated recipe, you’ll love this mild version of Chicken Masala that I call Chicken Curry. You don’t have to cook it in a microwave, but it’s so easy; it’s perfect for those nights when you are too tired to cook or clean up.

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.

Four Reasons Why You Should Add This Recipe to Your “Quick and Easy” Recipe Collection

  1. It’s perfect for 1-3 people. You won’t have to eat this for a week if you cook only for yourself.
  2. Leftovers freeze well. Don’t forget to double-wrap.
  3. You will save time using a microwave because the amounts are small. You don’t need to stand over a stove watching and stirring. Remember that microwaves vary wildly in power and cooking patterns. My microwave has 1000 watts of power for comparison.
  4. This recipe is good for leftover cooked chicken or turkey (rotisserie or otherwise).

Ingredients and Substitutions

  • COCONUT OIL: If you don’t have coconut oil, substitute vegetable oil such as avocado, canola, 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 POWEDER: Did you know that curry powder is a mixture of spices, like 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 that is good for many things. At our house, we especially like Garam Masala spice in rice. It’s readily available in most supermarkets, or you can mix some up.
  • FLOUR: Use either bleached or unbleached all-purpose flour.
  • CHICKEN STOCK OR BROTH: If you don’t have any homemade or store-bought broth, use a chicken-flavored bouillon cube or paste combined with hot water.
  • TOMATOES OR JUICE: I used to make this with tomato juice, but I like a cup of canned diced tomatoes much better. V-8 is a good substitute if you don’t want pieces of tomato in your curry. 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 it out if you don’t care for spicy food.
  • LEFTOVER COOKED CHICKEN: Although you could use chicken pieces, I prefer diced rotisserie chicken. It’s faster and easier to eat.

How To Make Easy Chicken Curry in a Microwave

NOTE: Use 100% or HIGH power for every step in this recipe.

Oil, onion, and chopped celery in a microwave-safe batter bowl.Pin
1. Add coconut oil, onion, and celery to a microwave-safe 2-quart batter bowl or Pyrex glass dish. Stir. Microwave for 3 minutes.
adding garlic, curry and Garam Masala.Pin
2. Stir in chopped garlic, curry powder, and Garam Masala and microwave for two minutes.
Adding flour, stock and tomatoesPin
3. Add flour and stir well. Whisk chicken stock and tomatoes into the vegetables.
adding Worcestershire and Sriracha.Pin
4. Season with Worcestershire sauce and Sriracha.
Thickened  curry mixture.Pin
5. Microwave for 5 minutes until thickened.
Adding cooked rotisserie chicken to curry mixture.Pin
6. Stir in cooked rotisserie chicken and microwave for 2-3 minutes to warm throughout.
serving Chicken curry over rice.Pin
7. Serve immediately over Jasmine or Basmati cooked rice.

Frequently Asked Questions About Easy 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 workday 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. 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.

What can I serve with Chicken Curry?

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.

Parting Thoughts: I hope you enjoy this recipe and find it helpful when you want to cook something other than fancy food. The microwave is one of my best friends in the kitchen, and it can be yours, too, especially if you often cook in smaller quantities.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Easy Chicken Curry (cooked in a microwave) and served over rice.Pin
Yield: 3 servings

Easy Rotisserie Chicken Curry

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.

Rate this recipe

(5 stars if you loved it)

5 from 4 votes


Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes


  • 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
  • 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)


  • Add 1 tablespoons coconut oil, ¼ cup (13 g) chopped onion, and ¼ cup (25 g) chopped celery to a medium microwave-safe bowl. I use a 2-qt. batter bowl. Microwave on HIGH for three minutes.
  • 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.
  • Sprinkle 2½ tablespoons all-purpose flour over the softened vegetables and stir to distribute evenly and break up any lumps.
  • 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.
  • Add 2 cups (298 g) cooked chicken, diced and microwave for 2-3 minutes or until warm throughout.
  • Serve immediately over Jasmine or Basmatic cooked rice.


Directions for cooking on a stovetop

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


Serving: 1serving | Calories: 273kcal | Carbohydrates: 14g | Protein: 27g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 72mg | Sodium: 320mg | Potassium: 523mg | Fiber: 2g | Sugar: 4g | Vitamin A: 183IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 3mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
My Amazon Store

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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.

  2. 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.

  3. 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. 🙂

  4. 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.

  5. 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!

  6. 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.