Hamdi Saidani This Pioneer Woman Chicken Curry in a Hurry Recipe is a creamy and flavorful recipe, which is made with sweet potato and coconut milk. It’s the perfect weeknight dinner, ready in about 25 minutes.
Pioneer Woman Chicken Curry in a Hurry Recipe Ingredients
- 2 tablespoons salted butter
- 4 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1 sweet potato, peeled and finely diced
- 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
- 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 Make Pioneer Woman Chicken Curry in a Hurry
- Sauté the Vegetables and Spices: Heat the butter in a large skillet or Dutch oven over medium-high heat. Add the minced garlic, diced onion, and diced sweet potato. Cook, stirring frequently, for 2 minutes. Sprinkle the curry powder over the vegetables and continue to cook for 1 more minute until fragrant.
- Create the Curry Sauce: Reduce the heat to medium-low. Pour in the coconut milk and chicken broth, stirring to combine everything. Stir in the honey and salt. Allow the sauce to come to a gentle simmer.
- Add Chicken and Finish: Add the shredded rotisserie chicken to the sauce and toss to coat. Let it simmer until the chicken is warmed through, which should take about 3 minutes. Turn off the heat. Stir in the chopped cilantro, hot sauce, and lime juice.
- Garnish and Serve: Ladle the curry into bowls. Garnish with diced mango, whole cilantro leaves, and serve with lime wedges on the side for squeezing.
Recipe Tips
- How to adjust the sweetness? The honey adds a nice balance to the curry powder. You can start with less and add more to taste after the sauce has simmered. Maple syrup can also be used as a substitute.
- Can I use a different vegetable? If you don’t have a sweet potato, you can substitute it with a regular potato, carrots, or even cauliflower florets. Just be sure to dice them finely so they cook quickly.
- How to make it spicier? The recipe calls for a few dashes of hot sauce. For more heat, you can add more sriracha, a pinch of cayenne pepper along with the curry powder, or some finely minced fresh chili.
- What kind of curry powder is best? Any standard yellow curry powder will work well here. They can vary in spice level, so start with a little less if you’re sensitive to heat.
What To Serve With Chicken Curry
This quick curry is a fantastic meal on its own, but it’s traditionally served with:
- Steamed basmati or jasmine rice
- Warm naan bread or roti for dipping
- A simple side of cucumber raita (yogurt dip)
How To Store Chicken Curry
- Refrigerate: Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors will meld and can be even better the next day. Reheat gently on the stove or in the microwave.
- Freeze: This curry freezes well. Let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chicken Curry in a Hurry Nutrition Facts
- Calories: 450-550 kcal
- Fat: 28g
- Carbohydrates: 25g
- Protein: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use raw chicken instead of rotisserie?
Yes. You can use about 1.5 lbs of boneless, skinless chicken breast or thighs, cut into bite-sized pieces. Add the raw chicken to the skillet after sautéing the onions and cook until it’s no longer pink before adding the curry powder and liquids. You may need to simmer the sauce a bit longer to ensure the chicken is cooked through.
Is this curry very spicy?
As written, this curry is mild and flavorful rather than overtly spicy. The heat level is easily controlled by the amount of hot sauce you add at the end, making it very family-friendly.
Can I make this dairy-free?
Yes. The only dairy ingredient is the salted butter. You can easily substitute it with coconut oil or another dairy-free butter alternative to make the entire dish dairy-free.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Caesar Wrap Recipe
- Pioneer Woman Chicken and Dumplings Crock Pot Recipe
- Pioneer Woman BBQ Chicken Instant Pot Recipe
Pioneer Woman Chicken Curry in a Hurry Recipe
Description
A quick and creamy weeknight curry made with tender rotisserie chicken and sweet potatoes in a fragrant coconut milk sauce.
Ingredients
Instructions
- Sauté garlic, onion, and sweet potato in butter for 2 minutes. Stir in curry powder and cook for 1 more minute.
- Reduce heat, stir in coconut milk, broth, honey, and salt. Bring to a gentle simmer.
- Add the shredded chicken and simmer for 3 minutes until warmed through.
- Turn off the heat and stir in the chopped cilantro, hot sauce, and lime juice.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with diced mango, cilantro leaves, and lime wedges.
Notes
- u003cliu003eUsing a store-bought rotisserie chicken is the key to making this recipe u0022in a hurry.u0022u003c/liu003eu003cliu003eDice the sweet potato finely to ensure it cooks quickly and becomes tender.u003c/liu003eu003cliu003eFor a dairy-free version, simply substitute the butter with coconut oil.u003c/liu003eu003cliu003eThe mango garnish adds a wonderful sweet and fresh contrast to the warm curry.u003c/liu003e
