5 from 14 votes
Roast Chicken Leftovers Curry
This Roast Chicken Leftovers Curry transforms cooked chicken and sweet potatoes into a rich, spiced curry with a creamy yogurt base. The slow-sweated onions provide a mild sweetness that balances the warmth of garam masala and chili flakes. Ground almonds add body to the sauce, while lime juice and fresh coriander contribute brightness. It’s an effective way to give leftover roast chicken new life and can be served with rice for a hearty meal.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
381 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 381
% 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.