An idea for a quick and easy chicken curry recipe with rice popped into my head last week. I had just posted a recipe for the egg curry I grew up with. I think some folks were skeptical.
The truth is, egg curry has been around for a long, long time, and it’s pure comfort food. However, as I explained to a friend who called it “interesting,” it’s kind of like a dress that doesn’t look good on the hanger. You really need to try it on.
For most folks, chicken is more “normal” as a main dish food. It’s one of the two or three “default settings” for a meat entree. So here you go! A CHICKEN curry that’s so fast and easy it will make your head spin.
You Need To Make Instant Pot Rice It’s Fast And Foolproof
I’ve mentioned it before, but I was a very late adopter of Instant Pot cooking. I was stuck in my old school ways, but now I’m a zealous convert!
Instant Pot cooking excels in many areas, but making rice and hard-cooked eggs are at the top of the list! There is an excellent Instant Pot app you can access on a smartphone. It makes learning how to use one a snap.
Cooking rice is an automatic function on your Instant Pot. There’s a button for it! It’s like speed dial on your cell phone. Instant Pot rice turns out perfect every time.
When you make rice for this curry dish, do make extra! It takes the same amount of time and will save time another day! Cooked rice freezes well. Get a jump on the next meal!
Plan on approximately a cup of cooked rice for a serving. That’s about 1/2 cup of uncooked rice.
Whip Out The Warm Golden Curry In A Hurry
You have plenty of time to make the yummy curry sauce while the rice cooks all by itself in the Instant Pot. Begin by making a roux (pronounced “roo”) of butter and flour.
A roux is made by combining equal parts of butter and flour and cooking it until it’s all blended. Hint: It takes 2 tablespoons of flour to thicken a cup of liquid.
If you want to serve four, you will want to make 3 to 4 cups of sauce. Don’t skimp because this sauce is boss!
I started with 1/2 cup (one stick) of butter and 1/2 cup of flour. This should make about 4 cups of sauce. As it cooked, I stirred it constantly.
This Is How The Sauce Becomes A Curry
Once the roux has been thoroughly cooked, stir in 4 cups of cold water, about two tablespoons of curry powder, and two heaping tablespoons of paste-type chicken bouillon. I prefer the Better Than Bouillon brand because of its rich flavor. Continue whisking as the sauce thickens until it has the consistency of gravy.
You can use less curry powder or add more to taste. Curry is mellow. It is a warm kind of spicy, not hot spicy. Curry powder is actually a blend of many earthy spices. It includes cumin, coriander, turmeric, fenugreek, garlic, and others.
There are lots of recipes for curry out there. Many I researched were very complex and time-consuming! I don’t think you can beat this one for speed, ease, and flavor! It’s very kid-friendly but sophisticated enough for an adult palate!
Now It’s Time To Choose Your Chicken
Here are four options for choosing which type of quick chicken you can use to pair with the rice and curry.
- Pre-cooked Chicken Breast Strips I found John Soules Foods brand at Walmart. I was very impressed with the quality and flavor. I chose Rotisserie Seasoned but they offer several other flavors. This option is ZERO work and tastes fabulous.
- Rotisserie Chicken from the grocery store is the cook’s best friend when you want great flavor and speed. The seasonings are perfect.
- Homemade Shredded Chicken is so easy in an Instant Pot. I may be the last woman in America to know this trick, but you can shred it in a flash with your hand mixer! Tastes great, but it does not make a pretty plate.
- Chicken Apple Sausage is widely available. The sweetness from the apples pairs deliciously with the curry sauce. It comes fully cooked. Heat it in the microwave, or brown it in a skillet with a little bit of butter.
The options I listed here are so you can fly through a weeknight dinner with the greatest of ease! Bake or grill your own chicken if you prefer! Chicken and curry are a classic flavor combination.
I always like to add a bright green vegetable to make a pretty plate and add nutrition! Peas, asparagus, broccoli, or green beans are all good options!
- 2 cups raw rice, rinsed
- 2 cups water
- 2 tsp salt, optional
- 1/2 cup butter
- 1/2 cup flour
- 4 cups water
- 2 heaping Tbsp paste-type chicken bouillon, I prefer Better Than Bouillon
- 2 Tbsp curry powder, or to taste
- Combine rinsed rice, water, and salt in an Instant Pot. Set to "rice" and auto cook. Keep warm.
- Make a roux of the butter and the flour. Cook until well blended, whisking constantly.
- Add water, bouillon, and curry powder.
- Whisk as it thickens until it is the consistency of gravy.
- Choose your chicken option. Rotisserie Chicken, pre-cooked grilled chicken strips, apple-chicken sausage, or shredded chicken. Allow about 8 ounces of chicken per serving.
- Put the rice on each plate next to the chicken and pour curry sauce over both the rice and chicken.
Amount Per Serving: Calories: 634Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 61mgSodium: 1840mgCarbohydrates: 93gFiber: 2gSugar: 1gProtein: 9g
Quick And Easy Meals Are More Important Than Ever To Families Today
GB is what our grandkids (and a lot of other people) call me. I am a well-seasoned senior grandma these days, but I relate to your busy life very well!
Back in the day, we farmed and had two businesses while we raised our girls. I commuted 600 miles a week for seventeen years.
I understand how challenging it can be to get a good meal on the table quickly. Thankfully, there are so many new developments to make life in the kitchen easier!
I started my working mom life without a microwave or a slow cooker! Can you imagine?!
Part of my mission will always be helping you to get meals on the table quickly. Cooking shouldn’t be a chore. Don’t forget to make it with love, though, because that’s what makes it taste the best!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. I’d sure be tickled and ever so grateful, thank you!
Love, GB (Betty Streff)