This leftover chicken curry recipe is a great way to use up leftover roast chicken or store bought rotisserie chicken.
We eat a lot of roast chicken in our house so I am always looking for leftover chicken dinner ideas and this is definitely one of my favorite leftover roast chicken recipes.
Don't be put off by the long list of ingredients, it's a really simple dish to make and most of those ingredients are spices, which you can easily substitute if you don't have them all.
Spices in this chicken leftovers curry
Do not be put off by the long list of spices. You only need to buy them once and then they are in your store cupboard for every time you want to have a delicious homemade Indian curry!
I make up a jar of homemade curry powder using all these spices and then it is always in the store cupboard on hand every time I want to make a curry. This way you don't have to measure the spices every time.
Don't worry if you don't have them all and don't want to buy them all in one go. You could substitute this long list with 2 teaspoons of ground coriander, 2 teaspoons of ground cumin and 2 teaspoons of garam masala.
Come join our Facebook Group!
It's where we talk about cooking and baking and share recipes, tips, photos and more. Come join the fun!
What stock to use in a curry with leftover chicken.
Because you are using up a leftover chicken, you should have all the bones from the chicken carcass to make up a stock. If you have time, you can boil up the bones for a couple of hours before you start cooking to make this.
Toss in an onion, clove of garlic, some herbs and salt and pepper and cover with water and let it bubble gently... and you'll have a really yummy stock in a couple of hours.
I always make up big batches of chicken bone broth and have it frozen in the freezer ready for occasions like this.
If you don't have time however, it is completely fine to use store bought stock or a stock cube. Whatever you have!
Looking for a quick chicken curry?
Because the chicken in this roast chicken curry is already cooked, you can easily cut down the cooking time by adding less stock, or bubbling it over a higher heat so it reduces quicker.
However, if you have time on your hands, it is better to let it bubble away gently, as it will allow the flavors of the spices to infuse better and you will be rewarded with a rich and flavorful curry!
Pin it for Later!
Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
This post contains affiliate links. If you make a purchase using one of these links, we may receive a small commission – at absolutely no extra cost to you.
- 2 tablespoons oil
- 1 large onion, chopped
- 1/2 teaspoon salt
- 3 cloves garlic, crushed
- 1 inch piece ginger, grated
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 3 cardamom pods
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon coarse ground black pepper
- 1 x 400g can diced tomatoes
- 500ml chicken stock
- 250g cold roast chicken, roughly chopped
- 2 tablespoons plain yoghurt
- Heat oil in saucepan. Add onion and salt and fry over medium heat until soft - around 10 minutes
- Add garlic and ginger and stir for 2 minutes
- Add spices and stir for around 2 minutes until the fragrance starts filling the kitchen.
- Stir in the tomatoes and mix well, scraping up any bits that may be stuck on the bottom of the pan.
- Add the stock and bring to the boil. Let it bubble gently for around 20 minutes until thickened.
- Add the roast chicken and warm through until you have the desired consistency of sauce.
- Remove from heat and add in one spoonful of yoghurt. Make sure it is fully mixed in before you add the second spoonful. Gently warm through and serve.
Amount Per Serving: Calories: 292Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 51mgSodium: 610mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 20g