Leftover Chicken Curry

5 from 6 votes

Chicken Curry in a hurry using leftover roast chicken

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Anglo Indian

Keyword: curry, leftovers, roast chicken

Servings:

Calories: 419kcal

Author: Fiona Maclean

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

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

If you are using chicken on the bone, add the meat at the same time as the chopped tomatoes.

Garnish with chopped fresh parsley or coriander to taste