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!
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.
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.
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.
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.
- 1 onion, sliced
- 1 small knob of butter (approx. 2 tablespoons)
- 1 large sweet potato (or 2 small ones), chopped into 2cm cubes
- ½ 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
- 2cm piece of ginger, grated
- 400-500g leftover roast chicken, chopped into small pieces (or fried chicken pieces)
- 1 tablespoon tomato puree
- 2 tablespoons ground almonds
- 200g 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)
- 300g rice to serve
- 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.
Need more curry inspiration? Check out my collection of Easy Peasy Curry Recipes
Love chicken? Check out my collection of Easy Peasy Chicken Recipes…
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