Roast Chicken Leftovers Curry
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
381 kcal
-
Course
Main Course
-
Cuisine
Indian
Roast Chicken Leftovers Curry
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Delicious, quick and easy - this Roast Chicken Leftovers Curry is another great way to use up leftover roast chicken or turkey, or indeed any leftover meat you fancy!
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Ingredients
- 1 onion sliced
- 1 small knob of butter approx. 2 tablespoons
- 1 large sweet potato or 2 small ones, chopped into 2cm cubes
- 1/2 to 1 teaspoon chilli flakes or to taste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 3 teaspoons garam masala
- 3 garlic cloves chopped or grated
- 2 cm piece of ginger grated
- 400-500 g leftover roast chicken chopped into small pieces (or fried chicken pieces)
- 1 tablespoon tomato puree
- 2 tablespoons ground almonds
- 200 g full fat Greek yoghurt
- boiling water
- Juice of 1 lime plus another cut into wedges
- 2 tablespoons coriander/cilantro roughly chopped (plus extra for garnish)
- 300 g Rice to serve
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Instructions
- Put the butter and the sliced onion in a large frying pan. Put the lid on and put the pan on a really low heat to sweat for about 15 minutes, stirring occasionally. Turn it off if the onions start to brown but leave the lid on.
- Put the chopped sweet potato into a saucepan and pour over boiling water. Bring back to the boil and then turn down to a simmer. Cook for 8-10 minutes, until the sweet potatoes are soft.
- When the onions are ready add the chilli, spices, garlic and ginger and stir for 1 minute on a low heat, then add the chicken, cooked sweet potatoes, tomato puree, ground almonds, yogurt and enough boiling water to make a thickish sauce. Cook for about 10 minutes, adding more water if it gets too thick.
- Meanwhile make your rice using packet instructions / your own preferences.
- When the curry has been cooking for 10 minutes add the coriander and lime juice and cook for 1 more minute before serving.
- Serve the curry with the rice, lime wedges and scattered with the extra coriander.
Notes
- If you don't have any leftover chicken, simply pan fry diced chicken or turkey until cooked all the way through, then continue with the recipe.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
46g
(15%)
Protein
32g
(64%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
69mg
(23%)
Sodium
530mg
(22%)
Potassium
813mg
(23%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
9577IU
(192%)
Vitamin C
6mg
(7%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 32g | 64% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 69mg | 23% |
| Sodium | 530mg | 22% |
| Potassium | 813mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 9577IU | 192% |
| Vitamin C | 6mg | 7% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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