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!
Course Curry, Main Course
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Eb Gargano
1small knob of butterapprox. 2 tablespoons
1large sweet potatoor 2 small ones, chopped into 2cm cubes
1/2 to 1teaspoonchilli flakesor to taste
3garlic cloveschopped or grated
2cmpiece of gingergrated
400-500gleftover roast chickenchopped into small pieces (or fried chicken pieces)
200gfull fat Greek yoghurt
Juice of 1 lime plus another cut into wedges
2tablespoonscoriander/cilantroroughly chopped (plus extra for garnish)
300grice 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.
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.