15 Minute Chicken Curry
A Rich, Aromatic Curry That Tastes Like It Simmered for Hours
You don’t need a pantry full of exotic spices or slow-simmered stock to pull off a deeply satisfying curry—this shortcut version leans on rotisserie chicken and a few smart ingredients to deliver a creamy, fragrant sauce in just 15 minutes. Coconut milk and warm spices wrap around tender shreds of chicken, with a pop of green from baby spinach. Spoon it over rice or mop it up with naan, and watch your family fall in love.
Chicken Curry (15-Min Shortcut)
Prep: 5 min | Cook: 10 min | Total: 15 min | Servings: 4 | Cost/Serving: ~$1.90
Ingredients:
- 2 cups rotisserie chicken (shredded)
- 1 tbsp vegetable oil
- 1 onion
- 2 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp yellow curry paste
- 14 oz full fat coconut milk
- salt (to taste)
- 2 cups baby spinach
- 1 tbsp lime juice
- Steamed rice (for serving)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Instructions
- Sauté the Aromatics: Heat the oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the garlic and ginger and cook for another 30 seconds until fragrant.
- Bloom the Spices: Add the curry paste or curry powder to the pan and stir constantly for 1 minute. This step “blooms” the spices, deepening their flavor before the liquid goes in.
- Simmer the Sauce: Pour in the coconut milk and add the salt. Bring to a gentle simmer, then reduce the heat to low and let it bubble for 4–5 minutes, stirring occasionally, until slightly thickened.
- Add Chicken & Spinach: Fold in the shredded rotisserie chicken and the fresh spinach. Cook for 2–3 minutes until the chicken is heated through and the spinach has wilted. Stir in the lime juice and taste, adjusting salt or lime as needed.
- Serve: Spoon the curry over steamed rice or serve with warm naan for dipping. Scatter fresh cilantro over the top. Leftovers are even better the next day.
Why It Hits: The pre-cooked chicken soaks up the coconut curry sauce like a sponge and stays perfectly tender, while the spinach adds color and a fresh note. It’s a one-pan, deeply comforting meal that tastes like you spent all afternoon on it—when the reality is 15 minutes flat.
This recipe is part of our Rotisserie Chicken Meals Ready in Under 20 Minutes series. Get the entire collection to transform your weeknights.
Budget Breakdown (Serves 4)
All costs are approximate and based on mid-range grocery prices. Rotisserie chicken is the hero—affordable, flavorful, and already cooked.
| Ingredient | Approx. Cost |
|---|---|
| ½ Rotisserie Chicken (shredded) | $3.50 |
| Coconut milk (1 can) | $1.50 |
| Curry paste/powder, onion, garlic, ginger, spinach, lime | $1.80 |
| Rice or naan for serving | $0.80 |
| Total Recipe Cost | ~$7.60 |
| Cost per Serving | ~$1.90 |
* Prices may vary. Rotisserie chicken leftovers can be stretched across multiple meals in the series.
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