No coconut milk curry recipe. A great way to use up any leftover chicken, and at Christmas, you can use up that seemingly never-ending abundance of turkey!
There's nothing tricky, just a curry ready in super quick time and tastes good!
It’s a bit like a Jamie Oliver 30-minute meal, since it only takes that long to make, as the chicken is already cooked.
You can, of course, make this at any time during the year with leftover chicken from the Sunday roast.
To serve four, just add extra chicken, another tin of tomatoes, and maybe a small extra dollop of curry paste; everything else can stay the same.
This recipe doesn't use coconut milk, but if you prefer curry with it, then you will love this Leftover Turkey Curry recipe or leftover chicken. The coconut milk curry is actually my favourite recipe
Make life easier in the kitchen!
Not just for this recipe but in general cooking, a mini chopper will make everything so much easier.
If you want to go all out, I can highly recommend this Magimix food processor; you won't need any other mixer, blender or chopper.
Can you freeze leftover chicken curry?
In short, no, it's not suitable for freezing since the chicken (or turkey) has already been cooked and reheated once, and reheating it again isn't recommended.
Ingredients
- leftover roast chicken
- butter
- vegetable oil
- onion
- garlic
- fresh ginger
- fresh green chillies
- garam masala
- ground coriander
- ground cumin
- brown sugar
- tinned tomatoes
- Patak's Madras curry paste or jalfrezi
- fresh tomato
- freshly chopped coriander
Prepare your ingredients
Cook the onions, garlic, ginger and chillies and then add the spices.
Add the curry paste and cook.
Add the tinned tomatoes and cooked chicken. Once heated through, sprinkle with freshly chopped coriander and serve.
Once cooked, sprinkle the chopped coriander over the curry and serve with some nice rice and naan bread, such as this easy-to-make Peshwari naan recipe.
What to serve with curry
- Rice
- Naan Bread
- Samosas
- Salad
- Chutney
More ways with leftover chicken
Include this delicious Chicken Parmentier by Rick Stein, and this easy and delicious Chicken Pie
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Leftover Chicken Curry
To serve 4, add more chicken and another tin of tomatoes along with another spoon of curry paste; everything else can stay the same.
Ingredients
- 2 handfuls of cooked chicken (or turkey)
- 30g of unsalted butter
- 1 tablespoon vegetable oil
- 1 large brown onion - peeled and quartered
- 3 cloves garlic - peeled and minced
- 5cm knob of fresh ginger - peeled and very finely chopped
- 1 or 2 fresh green chillies - deseeded
- 2 teaspoons of garam masala
- 1 teaspoon of ground coriander
- 1 teaspoon ground cumin
- 1 or 2 teaspoons of brown sugar
- 1 x 400g (14oz) tin of good-quality tinned tomatoes, including the juice
- 3 tablespoons (or to taste) of Patak's Jalfrezi curry paste - you can use Madras or Balti paste
- 1 fresh tomato - cut into 8 wedges
- a small handful of freshly chopped coriander (cilantro)
Instructions
- Place the onion, garlic, ginger, and chillies in a food processor and blend for a few seconds until finely chopped. If you don't have a food processor, you can chop them very finely by hand.
- Melt the butter with the oil (the oil stops the butter from burning) in a large frying pan, then sauté the onion, garlic, ginger, and chilli paste over medium heat.
- Keep stirring constantly - you want the onions to soften and just begin to take on some colour, but make sure they don’t burn. Once that's done, you can add in the garam masala, ground coriander and cumin.
- Now add the curry paste, again stirring for another few minutes to cook. Then add the tin of tomatoes, including the juice, along with just a teaspoon of sugar.
- Have a taste to check the onion is cooked, and add more curry paste or sugar if needed. Once you're happy, throw in the cooked chicken and the fresh tomato.
- Cook over medium heat, adding a couple of tablespoons of water if it's too thick.
- Sprinkle the chopped coriander over the curry and serve with some nice rice and naan bread.
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Jan