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Rotisserie Chicken Curry Bake

Recipe from Rachel Halldorson, from their Instagram reelWritten down by ReelsMeals from the caption and voiceover. Added 25 October 2026.

20 minutes to prep, 40 to cook. A comforting bake that transforms rotisserie chicken, vegetables, and a sweet‑tangy Japanese curry sauce into a hearty one‑pan dinner. The mayonnaise topping adds a delightful crunch, making it perfect for a quick, satisfying meal.

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Rotisserie Chicken Curry Bake by Rachel Halldorson, a frame from the Instagram video

Method

  1. Preheat the oven to 350°F (350°F).

  2. In a large pan, combine the shredded rotisserie chicken, chopped carrots, peeled and cubed potatoes, and peeled and diced apple.

  3. Add chicken stock, bring to a simmer, and cook for about 10 minutes until the vegetables are tender.

  4. Stir in the Japanese curry roux until the sauce thickens and becomes sweet and tangy.

  5. Transfer the mixture to a baking dish.

  6. Spread a thin layer of mayonnaise over the top to create a crunchy crust.

  7. Make a few shallow cuts in the surface to allow steam to escape.

  8. Bake in the preheated oven until the top is golden and slightly wrinkled, about 20–25 minutes.

  9. Serve hot and enjoy the cozy, comforting flavors.

Tips while you cook

Simmer the stock
After adding the chicken stock, simmer for about 10 minutes until the vegetables are tender.
Prepare the mayo topping
Spread a thin layer of mayonnaise and make shallow cuts in the surface before baking to let steam escape.
Watch the bake time
Bake for 20–25 minutes until the top is golden and slightly wrinkled.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Rachel Halldorson made this.

The recipe comes from Rachel Halldorson’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Rachel Halldorson and want this changed? Email [email protected].

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