Leftover Chicken Curry Recipes

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LEFTOVER CHICKEN COCONUT CURRY



Leftover Chicken Coconut Curry image

Make and share this Leftover Chicken Coconut Curry recipe from Food.com.

Provided by lena olafsson

Categories     Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

left over cooked chicken
3 green chilies
1 medium onion
2 tablespoons vegetable oil
1 piece fresh ginger, skinned
2 garlic cloves
4 tablespoons water (for ginger or garlic paste)
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon coriander
1 (13 ounce) can coconut milk (if you prefer more sauce use 2)
2 teaspoons black mustard seeds
salt

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.

LEFTOVER CHICKEN CURRY



Leftover Chicken Curry image

Fry onions, spices, and tomato puree to make a rich, comforting curry sauce for leftover chicken. Simmer for 15 minutes for a simple week-night curry.

Provided by Helen Best-Shaw

Categories     Main

Time 30m

Number Of Ingredients 10

1 tsp vegetable oil
½ onion
1 clove garlic
2 tsp curry powder
1 tsp turmeric powder
2 tsp plain flour
1-1.5 cups leftover roast chicken (diced into 1 cm cubes - 150g)
1 cup chicken or vegetable stock / broth (240ml)
1 tbsp tomato puree
salt and pepper

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.

Nutrition Facts : Calories 94 kcal, Carbohydrate 11 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 177 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

LEFTOVER CHICKEN CURRY



Leftover Chicken Curry image

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

Provided by Marianne Rogerson

Categories     Family Dinners

Time 55m

Number Of Ingredients 17

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

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.

Nutrition Facts : Calories 292 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 610 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

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