Leftover Chicken Curry

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4.56 from 582 votes

This leftover chicken curry recipe is a great way to use up leftover roast chicken.

Prep Time10

Cook Time45

Total Time55

Course: Family Dinners

Cuisine: Indian

Servings:

Calories: 292kcal

Author: Marianne Rogerson

Ingredients

2 tablespoons oil
1 large onion chopped
½ 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
½ teaspoon cinnamon
½ teaspoon turmeric
½ teaspoon crushed red pepper
½ teaspoon coarse ground black pepper
1 400g can diced tomatoes
500 ml chicken stock
250 g cold roast chicken roughly chopped
2 tablespoons plain yoghurt

Instructions

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.

Notes

Don't want to measure all the spices every time? You can replace with 2 tablespoons of curry powder. I use this homemade curry powder and always have a jar made up in my pantry.

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