Quick & Easy Leftover Chicken Curry
This quick & easy leftover chicken curry is a perfect way to use up leftover roast chicken. Mildly spiced so the whole family can enjoy, it's great for a quick midweek family dinner!
Servings: 4 people
Calories: 236kcal
Ingredients
- 300 g (10.5 oz) leftover roast chicken or cooked rotisserie chicken
- 300 ml (10 fl oz) chicken stock (knorr stock pot) check packaging to ensure its gluten free
- 400 g (14 oz) tinned tomatoes
- 1 heaped tbsp mild mango chutney
- 1 medium onion finely sliced
- 3 cloves garlic grated
- 1 teaspoon fresh ginger grated
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chilli powder optional
- 1 tablespoon olive oil
- 1 teaspoon cornflour
Garnish
- handful fresh coriander finely chopped
- ½ red chilli finely sliced
Instructions
- Finely slice the onion, then grate the fresh ginger and garlic.
- Add the oil to a large saucepan or frying pan a heat on a low to medium heat. Add the sliced onion and fry for 5 minutes, stirring regularly.
- Stir in the garlic and ginger and fry for a further 1-2 minutes.
- Next, add the spices to the pan and toast for another 1-2 minutes, stirring regularly.
- Pour in the canned tomatoes, made-up stock & mango chutney, bring to a boil, then lower the heat and simmer for 10 minutes.
- Add the leftover chicken and simmer for a further 5 minutes until the chicken has warmed through.
- Mix the cornflour (cornstarch) with 2 teaspoon of cold water in a separate small bowl. Slowly pour the slurry into the curry, stirring constantly until the sauce thickens up.
- Garnish with free coriander & sliced red chilli. Serve immediately and enjoy!
Notes
Laurens Top Tip
- Make Day Before: If you can, make the curry the day before serving, leaving it in the fridge overnight before reheating when you are ready to eat. This will give the flavours time to really come together and shine through.
Nutrition
Calories: 236kcal | Carbohydrates: 13g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 546mg | Potassium: 606mg | Fiber: 3g | Sugar: 6g | Vitamin A: 308IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 3mg
