Roast Chicken Leftovers Curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
381 kcal
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Course
Main Course
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Cuisine
Indian
Roast Chicken Leftovers Curry
Description
The Roast Chicken Leftovers Curry uses sliced onions gently sweated in butter to create a soft, mild base. Sweet potatoes are simmered until tender separately, then combined with spices including coriander, cumin, paprika, and garam masala to create a layered flavor profile. Cooked chicken and tomato puree add heartiness, and ground almonds contribute thickness to the sauce. Full-fat Greek yogurt is stirred in to enrich the curry while maintaining a creamy texture. The final step adds lime juice and fresh coriander to brighten the dish.
The curry is best served hot alongside steamed rice and lime wedges, which add an extra touch of acidity. This makes it a complete meal with a balance of flavors and textures. It provides a practical solution to use up leftover roast chicken while offering a comforting, lightly spiced dish.
According to the notes, if you don’t have leftover chicken, you can pan-fry fresh chicken or turkey pieces instead. The curry is suitable for freezing, making it convenient for future meals. Nutrition information is approximate and meant as a guideline only.
Ingredients
- 1 onion sliced
- 1 butter approx. 2 tablespoons, small knob
- 1 sweet potato or 2 small ones, chopped into 2cm cubes, large
- 1/2 to 1 teaspoon chili flakes or to taste
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 2 teaspoons paprika
- 3 teaspoons garam masala
- 3 garlic chopped or grated, cloves
- 2 cm ginger grated, piece
- 400-500 g roast chicken chopped into small pieces (or fried chicken pieces, leftover
- 1 tablespoon tomato puree
- 2 tablespoons ground almonds
- 200 g Greek yoghurt full fat
- water boiling
- lime juice of 1 plus another cut into wedges
- 2 tablespoons Coriander roughly chopped (plus extra for garnish, or cilantro
- 300 g rice to serve
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
- Use leftover roasted chicken or substitute with pan-fried diced chicken or turkey if unavailable.
- The curry freezes well, so store any leftovers for convenient future meals.
- Taste and adjust chili flakes to control the spice level according to preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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