Hawaiian Chicken Curry

Hawaiian Chicken Curry

January 12: National Curried Chicken Day

Chicken curry is a college comfort food for Islander. She and her Sri Lankan roommate, Champa S., would eat her kukul mas (see our blog recipe post) during their university days together. When Islander moved to the mainland for an advanced education, she continued to cook chicken curry using a packaged mix in the microwave at the dorm lounge when the cafeterias were closed. She shared her version of the Hawaiian-style stew with other international residents, including hungry Highlander, during study breaks and socials.

Cooking chicken curry from a mix made for an easy microwavable meal when we got married. But the seasoning packets are not always available so Islander has been preparing Hawaiian chicken curry from scratch. For National Curried Chicken Day, our blog recipe post features a local-style stew (not the touristy-type dish containing pineapples!) that is a popular menu item at Hawaii diners, drive-ins and restaurants.


(Adapted from The Honolulu Star-Bulletin)


  • ¼ cup (½ stick) butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, crushed
  • 2 tablespoons curry powder
  • 5 tablespoons flour
  • 1 teaspoon salt
  • 1 can (13.5 ounces) canned coconut milk
  • 1 – 1 ½ cup chicken broth
  • 1 cup carrots, chopped
  • 1 medium potato, cut into small cubes
  • 1 ½ pounds chicken breast, cooked
  • 1 tablespoon fresh cilantro leaves, chopped


Boil the chicken for 15-25 minutes. Let cool and chop into bite-sized pieces. Melt the butter with the onion, garlic and ginger in a covered microwave-safe casserole dish for about 3 minutes.

Hawaiian Chicken Curry

Stir in the curry powder, flour and salt. Mix in the coconut milk and broth. Add the carrots and potatoes. Cover and microwave for 10 minutes, stirring occasionally, until the sauce is thickened. Check to see if the vegetables are softened and cooked through; if not, microwave for another 5-10 minutes.

Hawaiian Chicken Curry

Add the chicken to the curry sauce. Cover the casserole dish and microwave for another 3-4 minutes. Stir to coat the chicken with the curry sauce. Serve hot with a garnish of chopped cilantro.

Hawaiian Chicken Curry


  • Serve Hawaiian chicken curry over scoops of steamed white rice with a side of macaroni salad for a perfect plate lunch—local-style!
  • Search our blog for posts on other curried chicken recipes.