Leftover Chicken Curry and Vegetabes

Name: Leftover Chicken Curry and Vegetabes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving
Ingredients: 1 Tablespoon oil; 1 onion; 2 cloves garlic; 8 cups vegetables; ½ teaspoon cinnamon; 1/4 hot pepper flakes; 1 teaspoon Coriander; 1 teaspoon salt; 1 Tablespoon fresh ginger; 2-3 Tablespoons curry powder; 28 ounces coconut milk; 1 apple; ½ cup raisins; 1/2 cooked chicken; 2 Tablespoons lime juice; 2 Tablespoons flour; Cooked rice for serving; Optional Cilantro or parsley as garnish, Chutney for serving

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
8
Calories
487 kcal
Course
Main Course

Leftover Chicken Curry and Vegetabes

Holly Espinosa

Report

Leftover Chicken Curry and Vegetables is Aversatile dish that can clean out the ‘fridge while making dinner a snap!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

1 Tablespoon oil
1 onion large, cut in big chunks
2 cloves garlic minced
8 cups vegetables mixed, of your choice
½ teaspoon cinnamon
1/4 hot pepper flakes or cayenne, or more to taste
1 teaspoon Coriander
1 teaspoon salt since no broth or salted butter you do need this
1 Tablespoon fresh ginger grated
2-3 Tablespoons curry powder to taste
28 ounces coconut milk 2 cans
1 apple cored and diced (a generous ½ cup diced)
½ cup raisins chopped if large
1/2 cooked chicken or equivalent in turkey
2 Tablespoons lime juice
2 Tablespoons flour or 1 Tablespoon corn starch for gluten free
Cooked rice for serving
Optional Cilantro or parsley as garnish, Chutney for serving

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Sautee onion in oil until just tender, abou4 4 minutes. Add garlic and cook another minute
Add remaining vegetables and cook until just slightly crisp, aboout 10 minutes. If using a combination of fresh and frozen, add frozen later so they don’t overcook.
Mix in spices and salt, until well distributed. Add coconut milk.When coconut milk is all melted, add pre-cooked chicken, diced apple and raisins.
Mix lime juice with two tablespoons of flour (or the cornstarch), then stir this in. Bring to a simmer and cook until slightly thickened.
Serve over rice—ideally with chutney.

Nutrition Information

Show Details

Calories 487kcal (24%) Carbohydrates 42g (14%) Protein 24g (48%) Fat 28g (43%) Saturated Fat 20g (100%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 45mg (15%) Sodium 439mg (18%) Potassium 901mg (26%) Fiber 9g (36%) Sugar 3g (6%) Vitamin A 9296IU (186%) Vitamin C 24mg (27%) Calcium 90mg (9%) Iron 7mg (39%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 487 kcal

% Daily Value*

Calories	487kcal	24%
Carbohydrates	42g	14%
Protein	24g	48%
Fat	28g	43%
Saturated Fat	20g	100%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.01g	1%
Cholesterol	45mg	15%
Sodium	439mg	18%
Potassium	901mg	19%
Fiber	9g	36%
Sugar	3g	6%
Vitamin A	9296IU	186%
Vitamin C	24mg	27%
Calcium	90mg	9%
Iron	7mg	39%