Leftover Chicken Curry
This easy leftover chicken curry is a delicious kid friendly curry recipe for leftover roast chicken, on the table in 30 minutes.
Ingredients
- 1 tablespoon oil
- 1 onion roughly chopped
- 3 green cardamom pods
- 3 cloves garlic minced
- 2½ cm ginger finely grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriandar
- ½ teaspoon turmeric
- ⅛-¼ teaspoon chilli powder optional
- 400 g tinned / canned tomatoes crushed or chopped
- 200-250 g cooked chicken
- 360 ml stock or water
- 3 tablespoons plain yogurt
- ½ teaspoon salt less if using bought stock
- 1 teaspoon garam masala
- ¼ teaspoon black pepper
Instructions
- Place the onion in a large saucepan with the oil and cardamom pods and cook over a low-medium heat for 5-7 minutes, until softened.
- Add the crushed garlic and grated ginger and cook for 2 minutes.
- Add the ground cumin, ground coriander, turmeric, chilli powder, if using, and cook for 30 seconds, until fragrant.
- Tip in the tomatoes, stock or water and salt and black pepper and bring to the boil. Turn the heat down and simmer for 10 minutes until the sauce is starting to thicken.
- Cut the chicken in to bitesize pieces or shred it, then tip in to the sauce and simmer with the lid on for 5-10 minutes until the curry sauce is thick and the chicken is heated through.
- Turn the heat down then stir through the yogurt and garam masala. Heat gently for 1-2 minutes, taking care not to boil as this can make the yogurt split.
- Serve straight away with rice, naan or chapati.
Video
Notes
Chilli powder - if serving it to younger family members you can leave it out altogether or add ⅛ teaspoon. If your family like curries with more of a kick add ¼ teaspoon.
Cooked chicken – cooked roast chicken or rotisserie chicken.
Garlic – 3 cloves fresh garlic or 3 teaspoons of jarred crushed / minced garlic.
Ginger – fresh ginger or 1 teaspoon jarred chopped / crushed ginger
Water or stock – I often use water to keep the cost down and also to prevent the curry from being too salty, however feel free to use your favourite chicken or vegetable stock, or use homemade stock.
Tomatoes – tinned / canned tomatoes. Crushed or chopped tomatoes work, or use plum tomatoes and roughly chop with a spoon when you add them to the curry.
Yogurt – any plain Greek yogurt, Greek style yogurt or plain yogurt. I would advise against using half fat yogurt or non fat yogurt as they are more likely to split even when gently heated.
Cooking the spices – you want to cook the spices lightly to help them release their flavour however take care not to overcook them as they can catch quite easily.
To prevent a watery curry – Briskly simmer the curry sauce before adding the chicken to help reduce and thicken the spiced tomato sauce. If you add the chicken before the sauce is reduced the chicken you could end up with overcooked chicken and a watery curry.
Nutrition
Calories: 170kcalCarbohydrates: 11gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 39mgSodium: 197mgPotassium: 434mgFiber: 3gSugar: 4gVitamin A: 185IUVitamin C: 13mgCalcium: 92mgIron: 3mg
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