Description
Leftover chicken curry makes great use of yesterday’s roast, blending warm spices and a rich sauce into a quick, budget-friendly dinner with bold flavor.
Ingredients
Scale
Protein:
- 2 cups leftover chicken, shredded
Vegetables:
- 1 large onion, finely chopped
- 2 ripe tomatoes, diced
- 1 red bell pepper, sliced
- 2 cups spinach leaves
Spices and Other Ingredients:
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 can (14 ounces / 414 milliliters) coconut milk
- Salt, to taste
- Fresh cilantro, for garnish
- Vegetable oil for cooking
Instructions
- Sauté diced onions in hot oil until translucent and softened, creating a fragrant base for the curry.
- Introduce minced garlic and grated ginger, stirring quickly to release their aromatic essence without burning.
- Sprinkle curry powder into the pan, gently toasting to enhance its deep, complex flavors for about 30 seconds.
- Incorporate chopped tomatoes and cook until they break down, creating a rich, slightly thickened sauce.
- Stream coconut milk into the pan, allowing the mixture to gradually heat and develop a creamy consistency.
- Add the shredded leftover chicken and sliced bell peppers. Let them simmer together for 8–10 minutes so the flavors can really soak in.
- At the last moment, fold fresh spinach leaves into the curry, allowing them to wilt and add a touch of bright green color.
- Spoon the steaming curry to a serving dish, accompanied by fluffy rice or warm naan bread, and garnish with fresh cilantro leaves for a final flourish.
Notes
- Maximize flavor by using leftover roasted or grilled chicken for deeper, richer taste profile.
- Select curry powder with balanced spice blend to enhance overall dish complexity without overwhelming heat.
- Prefer full-fat coconut milk for creamier texture and more robust curry consistency.
- replace chicken with tofu or chickpeas for vegetarian version without losing traditional curry essence.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg