Coconut Curry Chicken

Coconut Curry Chicken is made easy by using cooked rotisserie chicken. This is a great weeknight meal filled with lots of flavor.

After you’ve made this Coconut Curry Chicken, give this Butter Chicken a try! And serve them both up with some homemade Naan Bread!

I have always had a love affair with shredded chicken. For years here on Taste and Tell, I’ve been talking about what a lifesaver having shredded chicken in my freezer at all times is for me. And I know you all are as passionate about it (and the easy meals that come from it) as well, as my post on 24 Ways to Use Shredded Chicken has been one of my most popular posts for years.

So you can imagine how excited I was when I heard that my friend Trish Rosenquist, from the blog Mom on Timeout, was writing a book all about different ways to use rotisserie chicken – 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals. I knew from the beginning that I would love it.

I eagerly waited, and couldn’t stop flipping through the pages once I finally had it in my hands. You guys – this book is going to become a lifesaver. 100 recipes – everything from 5 ingredient or less meals to 20 minute dinners to slow cooker suppers. Just pick up a rotisserie chicken on the way home, and dinner is super easy and delicious. And I love that I can swap in my frozen shredded chicken for the recipes. There is a wide variety of recipes, so I don’t see myself getting bored of this book anytime soon!

Coconut Curry Chicken

I seriously want to make every single recipe in this book, but I had to choose a starting place. And for some reason, I kept coming back to this Coconut Curry Chicken. I do love a good curry, and I love the ease of this recipe because of the use of rotisserie chicken.

This Coconut Curry Chicken was so easy and exactly what I was looking for. I don’t make a lot of curry because my husband isn’t the biggest fan, so all I had on hand was some grocery store curry powder. And while it worked perfectly, I know that the curry powder that you use in this recipe could greatly affect your end result. For best results, use your favorite curry powder, although using just the grocery store curry powder still gave me a curry that was so full of flavor.

Trish served her curry up topped with green onions, but I love curry topped with lots of cilantro, so I subbed in cilantro for the green onions. And I may have used some extra cashews. 🙂 I devoured this curry, and the leftovers were even better. I seriously want to make a big batch of this and store it away for lunches forever.

Ingredients in Coconut Curry Chicken

The ingredient list may seem a little bit long, but this coconut curry chicken recipe really comes together so quickly. And you may already have many of these ingredients on hand already! Here is what you need:

• Vegetable Oil – You could use another neutral oil or even olive oil.
• Curry Powder – I used a brand of curry powder that was just available at my local grocery store.
• Onion – I like to use a white or yellow onion.
• Garlic – Freshly minced will give you the best flavor.
• Salt and Freshly Ground Black Pepper – There are amounts in the recipe, but feel free to use these to taste!
• Paprika – This adds flavor and color.
• Diced (or Shredded) Rotisserie Chicken – I like to make a big batch of shredded chicken and keep it on hand, but you can definitely pick up a rotisserie chicken and use that!
• Stewed Tomatoes – Stewed tomatoes are cooked before they are canned, so they aren’t the same as diced or whole canned tomatoes. Use stewed tomatoes if possible, but if you have to sub in another kind, keep in mind that it will change the flavor profile just a bit.
• Lite Coconut Milk – This is the coconut milk in a can. Full fat can be used, as well.
• Brown Sugar – This doesn’t make it sweet, but helps to balance the flavors.
• Fresh Ginger – Fresh will really make a difference, but if you don’t have fresh, you can use a generous 1/4 teaspoon of dried ginger.
• Lime Juice – This adds freshness.
• Shredded Coconut – You’ll want to use unsweetened coconut.
• Crushed Cashews – I like extra cashews to serve on top, as well.
• Cooked Rice – You’ll want that rice to soak up all of that delicious sauce!
• Sliced Green Onions and/or Fresh Cilantro – I love lots of cilantro but green onions are great, as well.

How to Make Coconut Curry Chicken

The thing that is wonderful about this recipe is that because it uses rotisserie chicken, hands on time is very minimal. Only a few steps, and then some simmering for the flavors to come together!

1. Heat the oil, then cook the curry powder in the hot oil to bring out the oils and flavor. Add the onion and cook until translucent. Add the garlic, salt, pepper, and paprika.
2. Add the chicken to the mixture and stir to coat it with the onions and spices. Add the tomatoes, coconut milk, brown sugar and ginger. Let it simmer and thicken.
3. When ready to serve, stir in the lime juice, coconut and cashews. Serve over cooked rice, garnished with green onions and/or cilantro.

More Recipes Using Shredded Chicken

Rio Grande Chicken Quesadilla Recipe
Chicken Cobb Salad Wraps
Creamy Tomato Tortellini with Chicken and Bacon
Stuffed Poblano Peppers with Chicken and Corn
Chicken Chilaquiles

Tools Used in this Recipe

You don’t need very much to be able to make this recipe. A good skillet, and that is all you should need!
I would also highly suggest checking out this cookbook – 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals. So many great recipes!

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Coconut Curry Chicken

5 from 23 votes

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Course: Main Dish

Cuisine: Thai

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Coconut Curry Chicken is made easy by using cooked rotisserie chicken. This is a great weeknight meal filled with lots of flavor.

1x2x3x

Ingredients

• ▢ 1 tablespoon vegetable oil
• ▢ 3 tablespoons curry powder
• ▢ 1/2 onion thinly sliced
• ▢ 3 cloves garlic crushed
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 1/2 teaspoon paprika
• ▢ 2 cups diced rotisserie chicken
• ▢ 1 (14.5 oz) can undrained stewed tomatoes
• ▢ 1 (13.5 oz) can lite coconut milk
• ▢ 2 tablespoons brown sugar
• ▢ 1 teaspoon freshly grated ginger
• ▢ juice from 1/2 lime
• ▢ 1/2 cup shredded coconut
• ▢ 1/2 cup crushed cashews
• ▢ cooked rice
• ▢ sliced green onions and/or fresh cilantro

Instructions

• Heat the oil in a large skillet over medium-high heat. Add the curry powder and cook, stirring frequently, for 5 to 6 minutes. Add the sliced onion and continue to cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add the garlic, salt, pepper and paprika and cook for 1 more minute.
• Add the chicken and stir to coat it with the mixture. Add the stewed tomatoes, coconut milk, brown sugar and ginger. Stir to combine and bring to a simmer. Cook, uncovered, for about 40 minutes, stirring occasionally, until the curry has thickened as much as you would like. Stir in the lime juice, coconut and cashews.
• Serve the curry over cooked rice. Garnish with green onions and/or cilantro and additional coconut and cashews, if desired.

Recipe Notes:

very slightly adapted from 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals by Trish Rosenquist

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Calorie counts do not include rice.

Nutrition Information

Calories: 286kcal (14%), Carbohydrates: 23g (8%), Protein: 15g (30%), Fat: 15g (23%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 3g, Cholesterol: 110mg (37%), Sodium: 621mg (27%), Fiber: 3g (13%), Sugar: 14g (16%)

Keywords: coconut curry, shredded chicken recipe