Who doesn’t love leftover chicken curry eh? This easy leftover chicken curry recipe is a ‘must have’ for all those desiring to live a healthier life.
It is important to remember that the food we consume has a massive impact upon our health. Yet, healthy food often has a bad rep. Too often, healthy food is wrongly criticised as being bland and unexciting. This just isn’t true, and societies perception of healthy food must change! This tasty easy leftover chicken curry recipe is really healthy, so give it a go!
Let’s start spicing up your kitchen!
- 1 Leftover Roast Chicken
- 1 Red Pepper
- 1 Pak Choi
- 2 Tins 400g Chopped Tomatoes
- 2 Potatoes, (medium)
- 2 Onions, (medium)
- 1 Tin Chickpeas, (in water)
Herbs and Spices
- 1 tsp Dried Coriander, (or 1 Handful of fresh Coriander)
- 1 tsp Salt
- 2 tsp Turmeric
- 1 tsp Garam Masala
- 1 Green Chilli, (medium)
- 1 Red Chilli, (medium)
- 1 Garlic Clove
- 1 Ginger, (1 x 1 inch)
- 2 tbsp Olive Oil
- 700 ml Water
- 300 grams Dried Basmati Rice
- 1 knob Salted Butter
- Peel and chop potatoes into 1/2 inch chunks
- Peel and finely chop onions into roughly 1/2 cm pieces
- Peel garlic clove. Squish garlic in garlic crusher.
- Peel and grate ginger
- Wash pak choi and remove the green leaves. Cut the white stalk into 1 inch pieces. Re-wash pak choi after chopped.
- De-seed red pepper. Slice into small pieces - max size 1 cm
- Remove the seeds, then finely slice green chilli
- Remove the seeds, then finely slice red chilli
- Cut leftover roast chicken into edible chunks
Cooking Instructions - Saucepan
- Fill saucepan with water. Bring to the boil.
- Add 1 tsp turmeric to boiling water
- Place potatoes in turmeric water. Cook for 10 minutes
Cooking Instructions - Frying Pan
- Heat empty frying pan for 30 seconds. Once hot, add olive oil and cook on medium heat for 30 seconds.
- Add chopped onions. Fry for 3 minutes, until soft.
- Add garlic and ginger. Cook for 2 minutes.
- Add red pepper and pak choi to frying pan
- Season with 1/2 tsp salt, dried coriander, 1 tsp turmeric, garam masala, green chilli, red chilli.
- Empty chopped tomatoes into frying pan, and mix thoroughly.
- Cook for 5 minutes, allowing flavours to mix together.
- Drain chickpeas, add to frying pan and stir.
- Once the mixture is simmering, cook for 10 minutes. Stir every few minutes.
- Boil kettle of water. Add 700ml of boiling water to the frying pan.
- Sieve cooked potato chunks. Add to the frying pan.
- Stir mixture, then place lid on frying pan and simmer for 25 minutes. The liquid in the frying pan will gradually reduce, and thicken.
- Whilst the curry is simmering, wash rice in a sieve under cold running water. Make sure you remove as much starch from the rice as possible.
- Tip: When the water draining through the rice looks clear (not cloudy), place the rice into saucepan of boiling water.
- After 20 minutes cooking time has passed (see number 12 above), fill saucepan with cold water. Bring to the boil
- Add 1/2 tsp salt, then cook rice for approximately 15 minutes (or until cooked).
- Immediately add chicken chunks to the frying pan. Stir the curry, and cook for a further 15 minutes. The curry is ready when the sauce has thickened.
Serve and Enjoy!
- Boil a kettle full of water
- Place cooked rice into a sieve. Pour boiling water over rice, until the water runs clear and the starch has been removed.
- Add butter to the rice and mix until all rice is covered.
- Serve rice and curry!
- Optional Extra: For an extra yummy taste, add 1 tbsp of mango chutney on the side.