Last Updated on March 13, 2025
When you’ve cooked a roast chicken and are looking for something to do with the leftovers, this leftover chicken curry recipe is perfect. The method also means that if you happen to want a veggie option, you could easily make a chickpea version. It’s quick and simple – and can be varied depending on what you have in the fridge. The basic ingredients you’ll need include chicken, an onion or two, garlic, spices and tomatoes – your choice of canned, passata or fresh for example. I’ve used a homemade tomato base using half the recipe for tomato and chilli sauce (without the pasta or lardons) but a tin of chopped tomatoes will work just as well.
The cooked chicken you use can be anything from strips or chunks of breast to chicken wings or thighs left on the bone. And, you can add your own choice of vegetable. In my case, tenderstem broccoli this time as I had some in the fridge from Sunday lunch, but I have used frozen peas or spinach too. I add coconut cream if I have any because I like the flavour and the subtle silkiness it adds to the dish, but for a more frugal version just leave it out altogether or add a tablespoon of plain Greek yoghurt at the end. Here’s the basic method for leftover chicken curry to follow – you’ll find that if you start softening your onion just before you prepare your rice, you’ll have a finished meal in less than 30 minutes.
The basis of this leftover chicken curry recipe is that you are making a curry sauce and then gently reheating your leftover chicken in that. It’s important not to overcook this dish because the chicken is already cooked and can easily become dry. You’ll find that brown meat is more forgiving than white meat – and if you happen to have thighs, drumsticks or wings on the bone, then you can cook the whole mixture for a further ten minutes for more depth of flavour. But, I enjoy the lighter version made with white meat, especially if I’m using coconut cream. Even using that, it’s around 400 calories a portion so a healthy option
There’s nothing authentically Indian about this curry – it’s too much of a mash-up of spices and flavours I like, but it suits my English palate very well. You can vary the heat by adding chilli flakes or a chopped fresh red chilli if you want a hotter dish. And, the whole thing can be frozen for your own homemade ready meal. So, if you want to make something different with your leftover chicken why not give my curry recipe a try!
Leftover Chicken Curry
Ingredients
- 1 large Onion peeled and sliced finely
- 250 grams Leftover Cooked Chicken on or off the bone - allow 300g for on the bone. If you are using chicken off the bone, shred into large pieces
- 200 grams Chopped tomatoes (half a standard can)
- 2 cloves Garlic crushed
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 2 teaspoons Garam Masala
- 1/3 teaspoon Chilli Flakes more if you want a hot curry
- 1 tablespoon Oil or Ghee
- 150 grams Tenderstem Broccoli
- 100 millilitres Chicken stock or water
- 35 millilitres Coconut Cream
- Salt and Pepper to taste
Instructions
- Add all the spices except the Chilli flakes to a dry frying pan and heat gently for 5 minutes, till you can smell the oils
- Tip the spices out onto a plate or chopping board and add oil to the pan
- Sweat the onion slices over a moderate heat stirring regularly until they are soft and translucent. Add the crushed garlic and continue to cook for 2 minutes
- Return the spices and the chilli flakes to the pan
- Add the chopped tomatoes and chicken stock/water to the pan and simmer for 10 minutes, stirring regularly till the mixture is nicely thickened. Season to taste
- Add the chicken and tenderstem broccoli - continue to cook for 5 minutes
- Stir through the coconut cream and serve with plain boiled rice or naan
Notes
Nutrition
Homemade chicken curry made with leftovers is the perfect comfort meal for a weekday evening. Ready in half an hour, it’s a dish that won’t make you think you are eating leftovers
Super tasty way to use up leftovers! I love garam masala, and this is my first time pairing it with broccoli. A hit for sure!
Honestly, that was what I had in the fridge – leftover meals should be just that! But it worked really well
Really enjoyed the flavor here! So great for using up the leftovers we’re always stuck with.
It was so flavorful and easy to make. The spices and sauce really soaked into the chicken, making it even more delicious the next day.
a flavorful feast with this leftover chicken curry recipe! Thanks for sharing!
It has so much flavor for how easy it is to make. It tastes like it took hours!