Leftover Chicken Curry
Transform your leftover poultry into a scrumptious curry with our simple recipe that’s filled with flavor and ideal for a quick family meal.
**Recipe updated 20/01/25 with minor adjustments to ingredients and cooking durations. It’s more concise, and it tastes improved!**
I cherish a Sunday roast, but they can become somewhat monotonous. We don’t indulge in them every week.
The positive aspect is, how you utilize your remnants can be anything but dull.
While for the main attraction, there are four primary types of meat and several various vegetables to alternate between, when it comes to utilizing leftovers, there are lots of distinct recipes to select from!
An effortless leftover chicken curry is consistently a favorite in my household. A homemade curry always seems like a slight indulgence, and this recipe is so delicious I utilize the same curry sauce for chicken, pork and even vegetables.
Disclaimer: While I strive to be as precise as possible, any advice in this entry, including but not limited to, cooking durations, amounts, nutritional details and storage and freezing recommendations is based on my personal experience. Please apply your own skills, knowledge and judgement, and obtain current food safety information.
Why You’ll Adore This Straightforward Leftover Chicken Curry
This recipe for leftover chicken curry is genuinely one of my favorites. You’ll appreciate it because:
- It’s incredibly simple, without an extensive list of spices.
- It’s creamy and gentle, without being heavy or unhealthy.
- Effortless leftover chicken curry is a family-friendly chicken curry recipe.
- Curry is perfect for leftovers, if you lack ample meat, there’s plenty of sauce to dip bread in, and simmering in a sauce works wonderfully if your meat is slightly dry.
- It’s a scrumptious chicken curry that perpetually tastes fantastic.
- You can apply the same recipe for leftover turkey curry during Christmas!
Ingredients for Leftover Roast Chicken Curry
When I prepare this kids’ curry recipe, I utilize:
Leftover Roast Chicken
Olive Oil– Replace with any cooking oil you possess.
Salt and Pepper
Turmeric
Ghee– You can use butter or simply more cooking oil, but if you make curries frequently, I do recommend ghee. It imparts a delightful taste.
Onion– I generally use a yellow/brown onion, but red would be fine too.
Garlic Puree
Ginger Puree–I’m quite the cheat with ginger and chili but if you prefer, opt for a 1-inch peeled and grated root ginger.
Red
Chilli Puree– 1 finely diced red chilli works as well, or a teaspoon of pre-prepared red chilli from a jar.
Tinned Tomatoes
Coconut Milk
Tomato Puree
Curry Powder– Substitute with garam masala if curry powder isn’t available.
Paprika
Is It Possible to Prepare This with Fresh Chicken?
Absolutely, this is an excellent straightforward chicken curry recipe that can be made with both fresh and cooked chicken.
Simply marinate the raw, chopped chicken for several hours (longer is better, but at least a few hours), then brown it in a skillet, after which you can set it aside and proceed with the recipe as directed.
Is It Possible to Utilize Reduced Fat Coconut Milk?
I would not advise it.
Lower-fat alternatives frequently curdle when added to hot ingredients.
You could take it off the heat and introduce it gradually, or warm the coconut milk beforehand to minimize this risk.
However, I once made leftover chicken curry using reduced fat coconut milk, and while I preserved a smooth texture, I detected a slight bitterness in the taste.
Full-fat coconut milk yields a creamier and smoother result.
How to Prepare Leftover Chicken Curry
This recipe for leftover chicken curry is quite straightforward.
It’s mainly about marinating your leftover chicken, softening the onions, incorporating the other ingredients, and letting everything simmer so the chicken becomes tender, allowing the flavors to meld.
You can find the complete recipe in the card at the base of this post.
What to Accompany with Curry
I always pair my chicken curry with leftover chicken and naan bread. I adore bread, and honestly, any reason will do!
Rice, poppadoms, and condiments like mango chutney are also excellent choices, and if you’re aiming for a large family gathering, add some bhajis!
What to Do with Leftover Potatoes and Vegetables
If you have leftover chicken, you may also have some leftover vegetables and potatoes!
You can toss them into your curry with 5-10 minutes remaining to simmer, allowing them to heat up without becoming mushy.
Alternatively, you might create a bubble and squeak or patatas bravas.
Additional Recipes with Leftover Chicken
If your children appreciate roast chicken as much as mine, you may require a few extra recipes to utilize your chicken leftovers. My preferred options include:
Leftover Chicken Curry
Author Name
Transform your leftover chicken into a scrumptious curry with our simple recipe that’s full of flavor and ideal for an effortless family meal.
For the Marinade:
- 400 g Leftover Roast Chicken (Cooled and chopped into 1-2cm pieces)
- 2 Tablespoons Cooking Oil
- 2 Tablespoons Turmeric
- Pinch Salt and pepper
For the Curry:
- 1 Tablespoon Ghee (Substitute with butter or cooking oil if preferred)
- 1 Yellow Onion (Finely chopped)
- 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 chopped fresh red chilli)
- 400 g Tinned Chopped Tomatoes
- 400 ml Coconut Milk
- 1 Tablespoon Tomato Puree
- 2 Tablespoons Curry Powder
- 1 Tablespoon Paprika
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Put the chopped cooked chicken in a covered container.
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Mix in the oil, turmeric, along with salt and pepper.
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Mix thoroughly, cover the container with the lid, and chill for 2 hours.
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When you are set to prepare the curry, heat the ghee in a sizable flameproof pot or skillet over medium heat on the stove.
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Incorporate the onions and sauté for 5 minutes, until beginning to soften, mixing frequently.
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Add the garlic and keep frying, stirring often for 2 minutes.
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Blend in the ginger and chilli.
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Introduce the chicken and mix thoroughly.
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Pour in the diced tomatoes and coconut milk.
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Add the tomato paste, curry powder, and paprika.
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Mix well and let it come to a boil.
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Lower the heat to a simmer.
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Let it cook for 20-25 minutes until the sauce has thickened, stirring occasionally.
- If your curry is too watery, simmer for a bit longer, checking regularly.
- If it becomes too thick, mix in some water.
- Coconut milk can settle and separate in the can, ensure you shake it well before use. If still separated, scoop the thick white coconut cream into your curry, add the leftover water, and stir well until the white parts blend into the sauce.
Any nutritional details are provided as a general indication only and may not be precise. The information is calculated using an online tool and is tailored to my ingredients. Please perform your own calculations if you seek exact information.
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