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Leftover Chicken Curry

This leftover chicken curry recipe is a great way to use up any leftover chicken, and at Christmas you can use up that leftover turkey.

There's nothing tricky, just a curry ready in super quick time and tastes good!

Leftover Chicken Curry

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Leftover Chicken Curry Recipe

This is a bit like a Jamie Oliver 30 minute meal, as that's all it takes to make it because 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 4 all you need to do it add more chicken and another tin of tomatoes and perhaps another small 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 (but you can use leftover chicken) if you prefer. The coconut milk curry is actually my favourite recipe 

Make Life Easier!

Not just for this recipe but in general cooking, a mini chopper one 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 a word no, it isn't suitable for freezing because the chicken (or turkey) will have already been cooked and reheated once, so you shouldn't reheat it again.

Ingredients for Leftover Chicken Curry

  • 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 or Jalfrezi curry paste
  • fresh tomato
  • freshly chopped coriander

Prepare your ingredients

Onion chilli and ginger

Cook the onions, garlic, ginger and chillies and then add the spices.

Cooking onions and chillies

Add the curry paste and cook.

Curry paste

Add the tinned tomatoes and cooked chicken. Once heated through, sprinkle with freshly chopped coriander and serve.

Leftover Chicken Curry

What to Serve with Curry

  • Rice
  • Naan Bread
  • Samosas
  • Salad
  • Chutney

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.

More Leftover Chicken Recipes

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!

Yield: 2-4
Author: Jan Bennett
Leftover Chicken Curry

Leftover Chicken Curry

To serve 4 all you need to do it add more chicken and another tin of tomatoes along with another spoon of curry paste, everything else can stay the same.
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min


  • 2 big handfuls of cooked chicken or turkey
  • 30g of butter
  • 1 tablespoon vegetable oil
  • 1 large onion - quartered
  • 3 cloves garlic - peeled
  • 5cm knob of fresh ginger - peeled
  • 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 tin of good quality tinned tomatoes including the juice
  • 3 tablespoons (or to taste) of Patak's Jalfrezi curry paste - you can, of course, use Madras or Balti paste or whatever takes your fancy
  • 1 fresh tomato - cut into 8 wedges
  • a small handful of freshly chopped coriander


  1. Put the onion, garlic, ginger and chillies into a food processor and whiz up for a few seconds until nicely chopped.
  2. Of course, if you don't have a food processor you can chop then very finely by hand (remember they will take longer to cook).
  3. Heat up the butter and oil in a large frying pan and cook the onion, garlic, ginger and chilli paste over a medium heat.
  4. Stir all the time - you want the onions to soften and only just start to colour, but not burn.
  5. Once that's done you can add in the garam masala, ground coriander and cumin.  
  6. Now add the curry paste, again stirring for another few minutes to cook.
  7. Add the tin of tomatoes including the juice along with just a teaspoon of sugar - you can add a bit more later if you need to.
  8. Have a taste to check the onion is cooked, and also to add more curry paste or sugar if you need to.
  9. Once you're happy throw in the cooked chicken and the fresh tomato.
  10. Cook over medium heat adding a couple of tablespoons of water if it's too thick.
  11. Sprinkle the chopped coriander over the curry and serve with some nice rice and naan bread.
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