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leftover chicken curry in cast iron cooking dish with silver serving spoon. Plates, bowl of rice, naan bread and poppadoms also on table.
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Leftover Chicken Curry

Transform your leftover chicken into a delicious curry with our easy recipe that's packed with flavour and perfect for an easy family meal.
Course Dinner
Cuisine British, Indian
Keyword chicken curry with leftovers, leftover chicken, leftover chicken curry, leftover roast chicken
Prep Time 15 minutes
Cook Time 20 minutes
Marinading Time 2 hours
Total Time 2 hours 35 minutes
Servings 4 Servings
Calories 767kcal
Author Donna

Ingredients

For the Marinade:

  • 400 g Leftover Roast Chicken Cooled and diced into 1-2cm chunks
  • 2 Tablespoons Cooking Oil
  • 2 Tablespoons Turmeric
  • Pinch Salt and pepper

For the Curry:

  • 1 Tablespoon Ghee Switch to butter or cooking oil if you prefer
  • 1 Yellow Onion Finely diced
  • 1 Teaspoon Garlic Puree or 3 cloves crushed garlic
  • 1 Teaspoon Ginger Puree Or 1-inch grated root ginger
  • 1 Teaspoon Red Chilli Puree Or 1 finely diced fresh red chilli
  • 400 g Tinned Chopped Tomatoes
  • 400 ml Coconut Milk
  • 1 Tablespoon Tomato Puree
  • 2 Tablespoons Curry Powder
  • 1 Tablespoon Paprika

Instructions

  • Place the diced cooked chicken in a lidded tub.
  • Add the oil, turmeric and salt and pepper.
  • Stir well, place the lid on the tub and refrigerate for 2 hours.
  • When you are ready to make the curry, melt the ghee in a large flameproof dish or frying pan over medium heat on the hob.
  • Add the onions and fry for 5 minutes, until starting to soften, stirring often.
  • Add the garlic and continue to fry, stirring often for 2 minutes.
  • Stir in the ginger and chilli.
  • Add the chicken and stir well.
  • Pour in the chopped tomatoes and coconut milk.
  • Add the tomato puree, curry powder and paprika.
  • Stir well and bring to a boil.
  • Reduce to a simmer over a low heat.
  • Cook for 20-25 minutes until the sauce has thickened, stirring occasionally.

Notes

  • If your curry is too thin, simmer for a little longer, checking regularly.
  • If it is too thick, stir through a little water.
  • Coconut milk settles and separates in the tin, make sure you shake well before using. If it’s still separated, spoon the thick white coconut flesh into your curry, tip in the remaining water and stir through thoroughly until the white bits have melted into the sauce.