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Home » All Recipes » Easy Midweek Meal Ideas » Roast Chicken Leftovers Curry

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Roast Chicken Leftovers Curry

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Delicious, quick and easy – this Roast Chicken Leftovers Curry is another great way to use up leftover roast chicken or leftover roast turkey, or indeed any leftover meat you fancy!

Roast Chicken Leftovers Curry

We love a roast chicken, but so often we end up with quite a bit left over (I always overestimate!).

Leftover roast chicken makes lovely sandwiches the next day, or sometimes we have it cold with potatoes and vegetables, but that can get a bit boring.

One of my absolute favourite things to do with roast chicken leftovers is turn them into a delicious curry.

Roast Chicken Leftovers Curry

The great thing about this curry is that, because I use sweet potato to bulk it out, you can make a decent meal even if you only have a small amount of chicken left.

In the recipe below, I suggest about 400-500g, but if you have even less try increasing the amount of sweet potato or adding in another vegetable like cauliflower or red peppers. Alternatively you could bulk this out with chickpeas.

Roast Chicken Leftovers Curry

Using roast chicken leftovers is great as it cuts down on the amount of time needed to make the curry and also means it tastes extra delicious!

However, if you don’t have any leftovers, ‘create’ some leftovers by frying up some diced chicken breast before you start this recipe.

Roast Chicken Leftovers Curry

I have used chicken in this recipe, but actually it works well with most leftover meats…beef and lamb both work well and it is also great with leftover roast turkey. Just follow the recipe below but using the leftover meat you have.

Serve this curry with basmati rice, naans or chapatis and all your favourite pickles and chutneys.

Roast Chicken Leftovers Curry

 

Need more ideas for your roast chicken leftovers?

Need more ideas? Check out my collection of easy leftover chicken recipes >>

Roast Chicken Leftovers Curry
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5 from 7 votes

Roast Chicken Leftovers Curry

Delicious, quick and easy - this Roast Chicken Leftovers Curry is another great way to use up leftover roast chicken or turkey, or indeed any leftover meat you fancy!
Prevent your screen from going dark
Course Curry, Main Course
Cuisine Indian
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 381kcal
Author Eb Gargano

Ingredients

  • 1 onion sliced
  • 1 small knob of butter approx. 2 tablespoons
  • 1 large sweet potato or 2 small ones, chopped into 2cm cubes
  • 1/2 to 1 teaspoon chilli flakes or to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika
  • 3 teaspoons garam masala
  • 3 garlic cloves chopped or grated
  • 2 cm piece of ginger grated
  • 400-500 g leftover roast chicken chopped into small pieces (or fried chicken pieces)
  • 1 tablespoon tomato puree
  • 2 tablespoons ground almonds
  • 200 g full fat Greek yoghurt
  • Boiling water
  • Juice of 1 lime plus another cut into wedges
  • 2 tablespoons coriander/cilantro roughly chopped (plus extra for garnish)
  • 300 g rice to serve

Instructions

  • Put the butter and the sliced onion in a large frying pan. Put the lid on and put the pan on a really low heat to sweat for about 15 minutes, stirring occasionally. Turn it off if the onions start to brown but leave the lid on.
  • Put the chopped sweet potato into a saucepan and pour over boiling water. Bring back to the boil and then turn down to a simmer. Cook for 8-10 minutes, until the sweet potatoes are soft.
  • When the onions are ready add the chilli, spices, garlic and ginger and stir for 1 minute on a low heat, then add the chicken, cooked sweet potatoes, tomato puree, ground almonds, yogurt and enough boiling water to make a thickish sauce. Cook for about 10 minutes, adding more water if it gets too thick.
  • Meanwhile make your rice using packet instructions / your own preferences.
  • When the curry has been cooking for 10 minutes add the coriander and lime juice and cook for 1 more minute before serving.
  • Serve the curry with the rice, lime wedges and scattered with the extra coriander.

Notes

  • If you don't have any leftover chicken, simply pan fry diced chicken or turkey until cooked all the way through, then continue with the recipe.
  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Roast Chicken Leftovers Curry
Amount Per Serving
Calories 381 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 69mg23%
Sodium 530mg23%
Potassium 813mg23%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 7g8%
Protein 32g64%
Vitamin A 9577IU192%
Vitamin C 6mg7%
Calcium 111mg11%
Iron 2mg11%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Need more ideas? Check out these 12 Easy Leftover Roast Chicken Recipes

Easy Leftover Roast Chicken Recipes

 

Need more curry inspiration? Check out my collection of Easy Peasy Curry Recipes

Easy Peasy Curry Recipes

 

Love chicken? Check out my collection of Easy Chicken Dinners…

Stuck in a rut with your midweek meals? Looking for quick and easy chicken dinner recipes? Then you’ve come to the right place! I’ve compiled this collection of 27 of my best Easy Chicken Dinner Recipes to help you discover some new weeknight favourites! #chicken #chickendinner #chickendinners #winnerwinnerchickendinner #chickenrecipes #weeknightdinners #midweekmeals #familydinners #easydinners #easypeasyfoodie #cookblogshare #freefromgang

 

Pin Roast Chicken Leftovers Curry for later

Delicious, quick and easy – this Roast Chicken Leftovers Curry is another great way to use up leftover roast chicken or turkey, or indeed any leftover meat you fancy! #roast #chicken #leftovers #curry #glutenfree #under30mins

 

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Comments

  1. Maureen says

    12th July 2015 at 6:19 pm

    Does this work ok without the ground almonds? Daughter nut free!! But sounds yummy!!

    Reply
    • Eb Gargano says

      12th July 2015 at 9:59 pm

      Yes, this should work fine without the almonds. The almonds do thicken the sauce a bit, so you might want to use less water to get the right consistency. If the sauce is still too thin, you could mix a tablespoon of flour with a small amount of cold water and add this paste to the curry sauce to thicken it. Hope that helps!

      Reply
  2. Jhuls | The Not So Creative Cook says

    3rd October 2017 at 11:24 am

    One thing I love about roast chicken is when you have leftovers, you can do so much! This sounds fantastic and I love curry. Thanks for sharing, Eb!

    Reply
    • Eb Gargano says

      3rd October 2017 at 2:15 pm

      Yes!! Leftovers are the best…so many fab things you can do with them…and makes cooking the next day so much easier! 😀 Eb x

      Reply
  3. Donna says

    3rd October 2017 at 1:47 pm

    I love leftover meals. For us, it tends to be chicken or lamb curry, beef stew or giant pork sandwiches on Mondays! This recipe looks perfect, pinning for later! #cookblogshare

    Reply
    • Eb Gargano says

      3rd October 2017 at 2:16 pm

      Ooooh – I am loving the sound of those giant pork sandwiches!! Thanks for your kind words 🙂 Eb x

      Reply
  4. Kirsty Hijacked By Twins says

    4th October 2017 at 10:00 pm

    Mmmmm delicious, I adore leftovers and one of our all time favourites is chicken curry! Perfect! Thank you for sharing with #CookBlogShare x

    Reply
    • Eb Gargano says

      5th October 2017 at 9:42 am

      Chicken curry is the best…it’s one of our favourites too…which is why I have so many versions on my blog…I just can’t help myself!! Eb x

      Reply
  5. Monika Dabrowski says

    5th October 2017 at 8:32 am

    This recipe sounds super tasty! I love the sweet potato in the sauce – it sounds great with all the lovely spices. And what a tasty way to turn leftover chicken into a completely new meal! #CookBlogShare

    Reply
    • Eb Gargano says

      5th October 2017 at 9:44 am

      Thanks Monika! The sweet potato in the sauce is so lovely – it just compliments the chicken and the spices perfectly. I love transforming leftovers into totally new and exciting meals…and it cuts down on cooking time 😀 Eb x

      Reply
  6. Corina Blum says

    5th October 2017 at 11:41 am

    Making a curry out of a leftover roast is one of my favourite things to do. I love the sound of the sauce with the ground almonds in as a thickener – I don’t think I’ve tried that but definitely plan to soon! THanks for sharing with #CookOnceEatTwice x

    Reply
    • Eb Gargano says

      5th October 2017 at 8:40 pm

      Thanks Corina 🙂 It’s such a fab thing to do with leftovers, isn’t it? Really recommend you try the ground almonds – works so well! Eb x

      Reply
  7. jenny walters says

    5th October 2017 at 8:03 pm

    Wow Eb,this looks delish! I love the ground almonds in it, lush!Beautiful colours too. You’re right too, I can just imagine it with peppers and other veg. Perfect for a Saturday night!

    Reply
    • Eb Gargano says

      5th October 2017 at 8:48 pm

      Thanks Jenny 🙂 The ground almonds work so well, and yes it’s a great one for pimping up with extras – spinach and / or green beans also work well. Basically anything you like and that goes with chicken and curry – it’s very versatile! Eb x

      Reply
  8. Kate, Meals and Makes. says

    10th October 2017 at 8:56 am

    Yum, this looks really rich and delicious, I love meals that use up roast chicken, they always seem to have more flavour. #CookBlogShare

    Reply
    • Eb Gargano says

      10th October 2017 at 9:31 am

      Thanks Kate! Totally agree about the more flavour thing…and they are quick and easy to make…WIN WIN!! Eb x

      Reply
  9. RD says

    30th December 2017 at 8:21 pm

    Stuck for ideas and with very little time to plan or cook, I just made this for guests who’ve dropped in for the weekend. With no left overs I picked up a roast chicken at the supermarket and everything else is store cupboard / fridge territory. So quick and easy, and really delicious. Thanks for sharing

    Reply
    • Eb Gargano says

      31st December 2017 at 2:44 pm

      Thank you so much for this lovely comment 🙂 I am really pleased you enjoyed it – and I love the idea of using a supermarket roast chicken!! Eb 🙂

      Reply
  10. Jenny says

    8th January 2018 at 3:39 am

    Hi: I was looking for leftover roast chicken recipes and yours was about the second one I came upon. Well, I just finished my dinner and could not stop eating this.
    I didn’t have the ground almonds or the coriander but everything else was in my stash – including all the spices. (I did add turmeric as well since I sneak it into recipes whenever because it’s such a great anti-inflammatory spice.) Also did not have any sweet potatoes in the house so I subbed with a small delicata squash.
    It’s difficult for me to use up leftover chicken as I don’t like it reheated but in this recipe, with it being coated in all those lovely spices, it was wonderful.
    This is a recipe I will be holding onto and next time will make sure I have the missing ingredients.
    Thank you

    Reply
    • Eb Gargano says

      8th January 2018 at 10:34 am

      Hi Jenny – thanks for leaving me this lovely comment! Such a lovely way to start my day 🙂 I am so pleased you liked my recipe – especially given you don’t normally like reheated chicken – that’s a real accolade 😀 And I love your addition of turmeric! I am a big turmeric fan too and, like you, I add it into lots of recipes…I am definitely going to add turmeric to this next time I make it. Eb 🙂

      Reply
  11. Samual Barnes says

    29th May 2018 at 6:22 am

    hi, sounds lovely but what amount of boiling water do i use? x

    Reply
    • Eb Gargano says

      29th May 2018 at 9:45 am

      Thank Samual! It’s just a splash of boiling water – maybe 100ml/3.5floz. But really it’s up to you and how thick you like your curry sauce. 😀 Hope that helps. Do let me know how you get on if you try it! Eb 🙂

      Reply
  12. Christine Hardie says

    6th October 2018 at 5:53 pm

    I’ve throat problems and can’t handle nippy spice flavours but like tasty dishes. Which ingredients would I cut to make this delicious curry milder. Thank youc

    Reply
    • Eb Gargano says

      8th October 2018 at 11:07 am

      Hi Christine – sorry to hear about your throat problems. I’m not sure what the nature of your condition is so I’m not 100% sure what might irritate it, but certainly you would want to cut out the chilli flakes, I think. That would make it a ‘mild curry’, but still with lovely spicy flavours. However it may be that some of the other spices could also irritate your throat – if that is the case, I imagine you might also want to cut out the ginger too at least. I hope that’s helpful – I think though, in all honesty the best person to advise you would be your doctor as he/she would know the spices that are most likely to cause you problems. Hope you get to try it and enjoy it! Eb 🙂

      Reply
  13. Christie says

    21st October 2019 at 5:35 pm

    Wow! I’m struggling to type this as I’m so full up after stuffing my face with two full portions of this curry. Wonderful recipe, thank you.

    Reply
    • Eb Gargano says

      22nd October 2019 at 9:50 am

      Yay! I am delighted to hear this. You must’ve liked it to have eaten TWO portions – I’ll take that as high praise 😉 Thanks so much for taking the time to let me know. Eb 🙂

      Reply
  14. Alissa says

    6th March 2020 at 9:44 pm

    This looks so good and am making it for dinner tonight!

    Reply
    • Eb Gargano says

      9th March 2020 at 1:41 pm

      So pleased you like it! Eb 🙂

      Reply
  15. Tony says

    16th March 2020 at 8:34 pm

    Hi eb made this delicious meal for me and the missus….Lyn doesn’t really like spicey food so I just put in half teaspoon of chille flakes ….and I must say it was delicious …I done a raita and had some mango chutney with it….thank you I did use left over chicken as well lovely……

    Reply
    • Eb Gargano says

      17th March 2020 at 10:34 am

      Hi Tony – thanks for this lovely comment. Delighted to hear you both enjoyed this so much. Mmmm yum – raita and mango chutney with this sounds perfect! Eb 🙂

      Reply
  16. Bec says

    1st April 2020 at 1:35 pm

    Hello! Just started to make this and realised I need my only remaining yogurt for my naans…what can I replace the yoghurt with?! Thanks!

    Reply
    • Eb Gargano says

      1st April 2020 at 1:53 pm

      OK – best sub, if you have it, is coconut milk. Or failing that, creme fraiche, single or double cream would all work. If you don’t have any of those then just leave the yogurt out completely. It won’t taste quite the same, but it will still taste nice. Hope that helps! Eb 🙂

      Reply
  17. Stephanie Crummey says

    23rd June 2020 at 4:07 pm

    Can you use coconut milk instead of yoghurt?.

    Reply
    • Eb Gargano says

      24th June 2020 at 10:20 am

      Yes, absolutely – I often do! Eb 🙂

      Reply
  18. Susan Kay says

    21st September 2020 at 12:07 pm

    I haven’t tried this recipe yet but I intend to cook it tonight. My question is, could you state the amount of calories per serving? Thank you.

    Reply
    • Eb Gargano says

      22nd September 2020 at 9:50 am

      Hi Susan. I hope you enjoyed this curry! I have run a full nutrition calculation for this recipe for you, so you can now see the full breakdown (in the recipe card), but the answer you wanted is 381 calories per portion (including the rice.) Hope that helps! Eb 🙂

      Reply
  19. Kate Cassar says

    20th June 2022 at 1:11 pm

    Hi Eb. Could this be made with coconut milk? Thank you.

    Reply
    • Eb Gargano says

      20th June 2022 at 4:11 pm

      Absolutely! That works really well in this recipe 😀

      Reply
  20. Joanne says

    14th July 2022 at 3:46 pm

    I don’t have any sweet potatoes nor squash. Should I just leave it out or should I add a regular potato or two?
    J

    Reply
    • Eb Gargano says

      15th July 2022 at 8:27 am

      A regular potato or two would work great! Or you can just leave it out if you prefer. Personally I’d add the potato. Enjoy! Eb 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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