More Great Recipes: Curry

Leftovers Chicken Curry


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Member since 2015

Serves 4 | Prep Time 15 | Cook Time 20

Ingredients

2 tbsp oil
1 large onion, sliced
3 chicken breasts (or leftover roast chicken) cut into pieces
2 cloves garlic, crushed
1 tbsp fresh ginger, grated
1/2 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
Leftover veggies; roast potatoes, parsnips, carrots
227g tin chopped tomatoes
400ml tin coconut milk
100g frozen peas
Juice of half a lemon


Take a large pan and heat the oil.


Add the onion and fry gently until golden.


Add the chicken and stir until white all over.


Add the ginger, garlic, and spices and stir.


Add the vegetables and toss to coat in the spices.


Stir in the tomatoes and some seasoning and bring to a simmer.


Stir in the coconut milk and peas and bring to the boil. Simmer gently for 5 minutes. Add the lemon juice and check the seasoning.


Serve with fluffy rice and naan bread.


Pairs Well With


Notes

A lovely way to eat up those leftovers and feed your friends too.

A dash of local for every season
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