This easy Pioneer Woman Chicken Curry in a Hurry is a creamy and flavorful meal that comes together in just 30 minutes! Packed with nutritious ingredients like sweet potatoes and rotisserie chicken, it’s perfect for busy weeknights. Feel free to swap in your favorite veggies for extra flexibility and flavor!
Ingredients Needed:
- 2 tablespoons salted butter
- 4 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1 sweet potato, peeled and finely diced (about 1 cup)
- 1 tablespoon curry powder
- One 13.5-ounce can coconut milk
- 1 cup chicken broth
- 2 tablespoons honey (plus more to taste)
- 1/4 teaspoon kosher salt (plus more to taste)
- 1 rotisserie chicken, meat pulled and skin and bones discarded (about 3 cups)
- 1/4 cup fresh cilantro leaves, chopped (plus whole leaves for garnish)
- A few dashes of hot sauce (such as Sriracha)
- 1/2 lime, juiced (plus 6 lime wedges for serving)
- 1/2 small mango, diced (for garnish)
How To Cook Chicken Curry In A Hurry:
- Sauté the Vegetables: In a large skillet, heat the butter over medium-high heat. Add the minced garlic, diced onion, and sweet potato. Cook while stirring for about 2 minutes.
- Add Curry Powder: Sprinkle the curry powder over the vegetables and cook for an additional minute.
- Make the Sauce: Reduce the heat to medium-low. Pour in the coconut milk and chicken broth, stirring to combine. Mix in the honey and salt, then let the sauce heat until it gently simmers.
- Add the Chicken: Stir in the pulled rotisserie chicken, tossing to coat. Let it simmer until warmed through, about 3 minutes.
- Finish the Dish: Turn off the heat and mix in the chopped cilantro, hot sauce, and lime juice.
- Serve: Ladle the curry into bowls. Garnish with diced mango, cilantro leaves, and lime wedges.
Recipe Tips
- Use Fresh Ingredients: Fresh garlic, onions, and cilantro will enhance the flavor of your curry. Avoid pre-chopped ingredients when possible.
- Adjust Spice Levels: If you like it spicier, add more hot sauce or a pinch of cayenne pepper. Start small and taste as you go!
- Cook Sweet Potatoes Well: Make sure to dice sweet potatoes into small pieces for even cooking. You want them tender and soft in the curry.
- Taste and Adjust: Always taste your curry before serving. You can add more honey for sweetness or salt for flavor to get it just right.
- Let It Simmer: Allow the curry to simmer for a few minutes after adding the chicken. This helps the flavors blend and makes the dish even tastier.
How To Store & Reheat Leftovers
- Refrigerate: First, Leftovers chicken curry In A Hurry in a Hurry cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days.
- Freeze: You can freeze the Chicken Curry in a Hurry for up to 3 months. After it cools, place it in a freezer-safe container. To thaw, move it to the refrigerator overnight before reheating in a skillet over low heat until warmed through.
- Reheating: Reheat Leftovers chicken curry In A Hurry in a skillet over low heat, adding a splash of broth to keep them moist. Stir occasionally until warm, about 5–10 minutes. You can also use the microwave in short bursts, stirring in between.
Nutrition Facts
Serving Size: 1 serving (approx. 1/6 of the recipe)
- Calories: 363
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 126mg
- Sodium: 262mg
- Total Carbohydrate: 11g
- Sugars: 2g
- Protein: 29g
Try More Pioneer Woman Recipes:
- Pioneer Woman Marry Me Chicken
- Pioneer Woman Green Chile Chicken Enchiladas
- Pioneer Woman Chicken And Wild Rice Casserole
- Pioneer Woman Smothered Chicken
- Pioneer Woman Creamy Chicken Spaghetti Casserole
Pioneer Woman Chicken Curry In A Hurry
Description
This easy Pioneer Woman Chicken Curry in a Hurry is a creamy and flavorful meal that comes together in just 30 minutes! Packed with nutritious ingredients like sweet potatoes and rotisserie chicken, it’s perfect for busy weeknights. Feel free to swap in your favorite veggies for extra flexibility and flavor!
Ingredients
Instructions
- Sauté the Vegetables: In a large skillet, heat the butter over medium-high heat. Add the minced garlic, diced onion, and sweet potato. Cook while stirring for about 2 minutes.
- Add Curry Powder: Sprinkle the curry powder over the vegetables and cook for an additional minute.
- Make the Sauce: Reduce the heat to medium-low. Pour in the coconut milk and chicken broth, stirring to combine. Mix in the honey and salt, then let the sauce heat until it gently simmers.
- Add the Chicken: Stir in the pulled rotisserie chicken, tossing to coat. Let it simmer until warmed through, about 3 minutes.
- Finish the Dish: Turn off the heat and mix in the chopped cilantro, hot sauce, and lime juice.
- Serve: Ladle the curry into bowls. Garnish with diced mango, cilantro leaves, and lime wedges.
Notes
- Use Fresh Ingredients: Fresh garlic, onions, and cilantro will enhance the flavor of your curry. Avoid pre-chopped ingredients when possible.
- Adjust Spice Levels: If you like it spicier, add more hot sauce or a pinch of cayenne pepper. Start small and taste as you go!
- Cook Sweet Potatoes Well: Make sure to dice sweet potatoes into small pieces for even cooking. You want them tender and soft in the curry.
- Taste and Adjust: Always taste your curry before serving. You can add more honey for sweetness or salt for flavor to get it just right.
- Let It Simmer: Allow the curry to simmer for a few minutes after adding the chicken. This helps the flavors blend and makes the dish even tastier.
Pioneer Woman Chicken Curry In A Hurry