Chicken Curry in a Hurry

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
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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 


  1. Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
  2. Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
  3. Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.