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–+ servings

Rotisserie Chicken Curry

This rotisserie chicken curry is a cozy, tomato-based dish gently spiced with curry powder and Garam Masala. Made entirely in the microwave, it’s a fast and flavorful dinner for two or three, especially when you’re short on time and energy. Serve it over Jasmine or Basmati rice for a satisfying weeknight meal.
3 servings
Easy Chicken Curry (cooked in a microwave) and served over rice.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

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 chopped onion, and ¼ cup 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 chicken stock and 1 cup 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 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

  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.

Nutritional Information

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