The last few weeks have been super busy in the evenings for us. Having dinner going in the crockpot is the best scenario for those days, but it doesn’t always happen. So second best is having a dinner recipe that can be on the table in 20 minutes or less!
And you can only make cheese quesadillas or fish sticks so many times 😉
This chicken (and chickpea) curry is one of our favorite meals anytime, but it’s perfect for those nights when dinner needed to be on the table an hour ago. If you are new to Indian cuisine, fear not! It is the ultimate comfort food and full of flavor. Chicken Korma Curry is a traditional dish made with yogurt, chopped nuts, spices, and cream.
I love the Pioneer Woman’s from-scratch chickpea curry recipe…when I have the time to let curry spice and coconut milk do their thing in the pot. For the times I don’t plan to spend a leisurely evening cooking up yummy goodness in the kitchen, this is my go to curry recipe. Utilizing a ready to go Korma simmer sauce is ideal for a quick dinner, and adding a few extra ingredients you’re sure to have on hand helps take a store-bought sauce from plain Jane to amazing in no time!
A little tip on the chicken…once a week or so I put 6-8 chicken breasts in the crockpot and let them cook. Then I split them up for later use. A super fast and simple way to shred chicken is to use a hand mixer!! Throw it in a bowl and let that baby do the hard work for you 😉 It’s so nice having the chicken already cooked and shredded ahead of time for meals like this one. 
You can throw any veggies you want in with the onion as it sautes…chopped cauliflower, carrots, or snowpeas are great. Then add the chickpeas, chicken, and simmer sauce. Five minutes later everything is warmed through and ready to be served.
Paired with Naan bread for scooping and served over whatever instant rice you have on hand, you’ll be filling hungry bellies in no time. You can warm the Naan bread in the oven for 3-4 minutes while things are simmering and your rice finishes cooking.
- ½ an Onion, diced
- Olive Oil for pan
- 1 can Chickpeas, drained
- 2 cups Shredded Chicken
- 2 jars store-bought Korma Curry Simmer Sauce
- Instant Rice
- Naan Bread
- In a large skillet, saute the chopped onion with a tablespoon of olive oil until onions are translucent. our in one can of drained chickpeas and any vegetables you are adding.
- Let the veggies/chickpeas cook for 2-3 minutes just until things start to brown up a little. Add in shredded chicken and simmer sauce, stirring to combine.
- Simmer for 5-6 minutes until sauce is heated through. Serve over rice.
Do you have a go-to meal that makes you look like a kitchen wonder even on busy nights?
