Leftover Chicken Curry Recipes

LEFTOVER CHICKEN CURRY

Steps:

• Chop the onion and fry for a few minutes. Crush and add the garlic, and cook for about 2 minutes.
• Add the turmeric, curry powder, and flour along with the chicken, and then stir until the meat is well coated. Cook for a further two minutes or so, to cook out the taste of the flour and bring out the aroma of the spices.
• Add a little stock, and stir until you have a smooth paste. Add the rest of the stock slowly. Then add the tomato puree and stir again until well mixed.
• Turn the heat down low. Cover and simmer for 15 minutes. Serve with flatbread or rice.

LEFTOVER CHICKEN CURRY

Steps:

• 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.

LEFTOVER CHICKEN COCONUT CURRY

Steps:

• chop the onion and chilis small.
• In a blender put water ginger and peeled garlic and blend it.
• If mixture is too thick add a bit more water.
• The paste should be the consistancy of apple sauce.
• set aside.
• Heat the oil in the pan and add the onion and chilis, cook till the onion is transparent take onions/chilis out with a slotted spoon and put in the blender.
• Add mustard seeds to oil and cook until they start to pop.
• Add the ginger garlic paste and spices,fry for about a minute.
• blend coconut milk with the onion and chilis in the Blender until the chilis are nothing but minute green specks.
• In a pot heat chicken in a bit more oil.
• Add the chicken to the spice mixture and add the blended coconut milk to the chicken, heat thoroughly.
• add salt to taste serve with white basmati rice.
• *note:add as many chilis as you want to make this dish spicier.