25-Minute Coconut Roast Chicken Curry

The Sri Lankan Dinner That Inspired This Curry A little while ago, Jason and I went out for dinner at a Sri Lankan restaurant. The moment our food arrived, the table was filled with the smell of warm spices, coconut, curry leaves and freshly cooked rice. One dish especially caught my attention—a beautifully creamy coconut curry. It had plenty of flavour, but it wasn’t overwhelmingly spicy. I remember spooning the sauce over my rice and telling Jason, “I could definitely eat this again tomorrow.” Of course, Jason immediately started analysing it like a chef. While I was simply enjoying dinner, he was talking about the coconut milk, ginger, spices and how the little bit of acidity at the end made everything taste fresher. A few days later, I had some supermarket roast chicken sitting in the fridge and remembered that dinner. We weren’t trying to recreate an authentic Sri Lankan curry. Instead, we borrowed the part I loved most—that warm, creamy coconut flavour—and turned it into something simple enough for an ordinary weeknight. That is how this quick Coconut Roast Chicken Curry came about. It gives leftover roast chicken a completely new personality, and every time I make it, it reminds me a little of that lovely dinner Jason and I shared.

EASY DINNER CHICKEN RECIPES

Kendra

8/10/20263 min read

25-Minute Coconut Roast Chicken Curry

This quick coconut chicken curry is an easy way to turn supermarket roast chicken into a completely new dinner. Tender shredded chicken, vegetables and spinach are warmed through a creamy coconut curry sauce flavoured with onion, garlic, ginger and mild spices.Because the chicken is already cooked, the curry comes together much faster than a traditional chicken curry.

Recipe Information

Preparation time: 8–10 minutes
Cooking time: 14–15 minutes
Total time: Approximately 25 minutes
Serves: 4
Difficulty: Easy
Heat level: Mild

Ingredients

  • 350 g cooked supermarket roast chicken, skin and bones removed

  • 1 tablespoon neutral cooking oil

  • 1 small brown onion, approximately 100 g, finely diced

  • 2 garlic cloves, finely chopped or crushed

  • 2 teaspoons freshly grated ginger

  • 1 tablespoon + 1 teaspoon mild curry powder

  • 1 tablespoon tomato paste

  • 400 ml full-fat coconut milk

  • 50 ml low-sodium chicken stock or water

  • 250 g frozen mixed vegetables

  • 60 g baby spinach, approximately 2 packed cups

  • ¼ teaspoon freshly ground black pepper

  • ¼ teaspoon fine salt, then more only if required

  • 2 teaspoons fresh lime juice, plus more to taste

  • 1 teaspoon brown sugar or honey, only if needed after tasting

To Serve

  • Steamed basmati or jasmine rice

  • Fresh coriander

  • Lime wedges

  • Fresh sliced chilli, optional

Method

1. Prepare the Chicken - Remove the skin and bones from the supermarket roast chicken.Shred or chop 350 g cooked chicken into bite-sized pieces.Set aside.The chicken is already fully cooked, so it will be added near the end.

2. Cook the Onion - Heat 1 tablespoon oil in a large frying pan or shallow saucepan over medium heat.Add the diced onion.Cook for 3–4 minutes, stirring occasionally, until softened and translucent.The onion does not need to brown.

3. Add Garlic and Ginger

  • Garlic

  • Fresh ginger

Cook for approximately 30 seconds, stirring continuously.They should become fragrant without browning.

4. Toast the Curry Powder

1 tablespoon + 1 teaspoon mild curry powder.Stir continuously for approximately 20–30 seconds.Briefly cooking the spices in oil helps release their flavour.Do not allow the spices to burn.

5. Cook the Tomato Paste

  • 1 tablespoon tomato paste.Cook for approximately 30 seconds, stirring it through the spices.This removes the raw tomato flavour and adds depth to the curry.

6. Make the Coconut Sauce.Reduce the heat slightly.

Pour in:

  • 400 ml coconut milk

  • 50 ml chicken stock or water

Stir thoroughly, scraping the bottom of the pan.Bring the sauce to a gentle simmer.Do not rapidly boil it.

7. Cook the Vegetables - Add 250 g frozen mixed vegetables.Simmer gently, uncovered, for approximately 4–6 minutes, depending on the vegetables.The vegetables should become tender but should not turn mushy.Frozen peas and corn cook quickly.Larger carrot, broccoli or cauliflower pieces may require an extra minute or two.

8. Check the Sauce - Before adding the chicken, check the consistency.The sauce should be creamy and pourable but not watery.

Too thick? Add another:1–2 tablespoons stock or water.

Too thin?Continue simmering uncovered for another:1–2 minutes.It is better to correct the sauce now rather than after adding the chicken.

9. Add the Roast Chicken - Add the 350 g shredded roast chicken.Stir gently until the chicken is coated in the curry sauce.Simmer gently for approximately 2–3 minutes, just until the chicken is thoroughly hot.Do not boil the chicken for a long time.It has already been cooked once and prolonged cooking can make it dry and stringy.

10. Add the Spinach - Add approximately 60 g baby spinach.Stir through the curry for 30–60 seconds, until just wilted.

11. Finish the Curry .Turn off the heat.

Add:

  • ¼ teaspoon black pepper

  • 2 teaspoons lime juice

Stir and taste.Only now decide whether the curry needs additional salt.If the curry tastes slightly sharp or the curry powder has a bitter edge, add:½–1 teaspoon brown sugar or honey.

Do not automatically add sugar if the curry already tastes balanced.Add additional lime juice only if you want more acidity.

Jason's tips