I enjoy how simple yet delicious this curry is. Using rotisserie chicken saves me so much time, and the combination of tomatoes, green chiles, raisins, and toasted pine nuts gives the dish incredible depth. I appreciate that this recipe makes a generous amount, making it ideal for gatherings or meal prep. The flavors are mild enough for most families but still rich and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons all-purpose flour 1 teaspoon curry powder 2 teaspoons sea salt ½ teaspoon black pepper 1 ½ tablespoons olive oil 1 onion, diced 1 tablespoon minced garlic 1 cup plain yogurt 15 ounces coconut milk or 1 ½ cups heavy cream 28 ounces diced tomatoes 4 ounces diced green chiles ½ cup golden raisins ½ cup pine nuts ½ cup cilantro leaves 1 rotisserie chicken (about 3 lbs), shredded or chopped
Directions
I start by toasting the pine nuts in a skillet over medium-low heat until lightly golden, then set them aside.
In a small bowl, I combine the flour, curry powder, salt, and pepper.
I cook the onion and garlic in olive oil over medium heat for 3–5 minutes until softened.
I stir in the flour mixture and cook for about 1 minute.
I add the coconut milk and yogurt, stirring often until the mixture thickens slightly.
I add the diced tomatoes and green chiles, then bring everything to a gentle boil.
I stir in the golden raisins, pine nuts, cilantro, and shredded chicken until well combined.
I let the curry simmer for at least 10 minutes before serving.
I serve it over rice and top it with extra cilantro or green onions.
Servings and Timing
Servings: 16 people Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
I sometimes use Greek yogurt when I want the sauce thicker, or heavy cream for extra richness. When I want more heat, I use spicier green chiles or add cayenne pepper. I also like substituting boneless chicken breasts or thighs when I have leftovers to use up. For extra veggies, I stir in spinach or peas near the end of cooking.
Storage/Reheating
I store leftover curry in an airtight container for up to 5 days in the refrigerator or freeze it for up to 2 months. It reheats beautifully in the microwave or on the stovetop, and the flavors become even richer the next day.
FAQs
Can I make this curry gluten-free?
Yes, I simply use a gluten-free all-purpose flour blend instead of regular flour.
Can I substitute the coconut milk?
I often use heavy cream or whole milk when I don’t have coconut milk on hand.
Do the golden raisins make the dish sweet?
They add a subtle sweetness that balances the spices, and I find they give the curry a special flavor.
Can I use fresh chicken instead of rotisserie?
Yes, I cook about 2 pounds of boneless, skinless chicken breasts or thighs and shred them.
How can I make the curry spicier?
I add extra curry powder, diced jalapeños, or a pinch of cayenne for more heat.
Conclusion
I love this easy chicken curry for its rich flavors, tender chicken, and quick preparation. It’s a hearty, comforting dish that always impresses, whether I’m serving a large group or prepping meals for the week. With simple ingredients and bold flavor, this recipe has become a staple in my kitchen.
This quick and creamy chicken curry is packed with spices, coconut milk, yogurt, and golden raisins. Ready in under 30 minutes, it’s perfect for weeknight dinners or feeding a crowd.
Author:Ella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:16 servings
Category:Main Course, Chicken, Indian
Method:Stovetop
Cuisine:Indian
Ingredients
2 Tbsp all-purpose flour
1 tsp curry powder
2 tsp sea salt
1/2 tsp black pepper
1 1/2 Tbsp olive oil
1 onion, diced
1 Tbsp minced garlic
1 cup plain yogurt
15 oz coconut milk (or 1 1/2 cups heavy cream)
28 oz diced tomatoes
4 oz diced green chiles
1/2 cup golden raisins
1/2 cup pine nuts
1/2 cup cilantro leaves
1 rotisserie chicken (3 lbs), shredded or cut into bite-sized pieces
Instructions
1. Toast Pine Nuts
Spread pine nuts evenly in a nonstick pan or cast-iron skillet.
Cook over medium-low heat, stirring often, until lightly golden. Set aside.
2. Make the Chicken Curry
Combine flour, curry powder, salt, and black pepper in a small bowl; set aside.
Cook onion and garlic in olive oil over medium heat until onion is soft (3–5 minutes).
Add flour mixture and cook 1 minute.
Stir in coconut milk and yogurt, cook until slightly thickened.
Add diced tomatoes and green chiles, bring to a boil.
Stir in golden raisins, pine nuts, cilantro, and shredded chicken.
Simmer at least 10 minutes or until ready to serve.
3. Serve
Serve hot over rice, garnished with extra cilantro or green onions if desired.
Notes
Ingredient Substitutions:
Flour: use gluten-free flour for a gluten-free version.
Olive oil: avocado oil works well.
Plain yogurt: Greek yogurt or full-fat yogurt preferred.
Coconut milk: can substitute with heavy cream or whole milk.
Diced green chiles: adjust spiciness to taste.
Golden raisins: highly recommended for authentic flavor.
Rotisserie chicken: can substitute with cooked chicken breasts or leftover chicken.
Storage & Freezing:
Refrigerate leftovers in an airtight container up to 5 days.
Freeze for up to 2 months; reheats well on stovetop or microwave.
