Leftovers Chicken Curry
  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 15
  • 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
  1. Take a large pan and heat the oil.
  2. Add the onion and fry gently until golden.
  3. Add the chicken and stir until white all over.
  4. Add the ginger, garlic, and spices and stir.
  5. Add the vegetables and toss to coat in the spices.
  6. Stir in the tomatoes and some seasoning and bring to a simmer.
  7. 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.
  8. Serve with fluffy rice and naan bread.
A lovely way to eat up those leftovers and feed your friends too.