Wondering what you make with leftover chicken? This Easy Leftover Chicken Curry is the ideal dish. All you need to add is veggies and some simple ingredients most of us have in our kitchens at home. Ready in only 30 minutes, this creamy curry is also gluten free and dairy free.
1.2lbChicken Thighs - cut into bite size pieces, in place of the cooked chicken
Instructions
Heat the oil (or butter) in a heavy based pan over a low heat and sauté the diced onion until starting to soften - around 5 minutes.
Add the sliced bell peppers and continue to sauté for a further 5 minutes
Add the minced garlic and ginger and stir, cooking for one further minute.
Add the curry powder, tomato paste, turmeric, chili powder (if using), honey, canned tomatoes and ½ cup stock to the pan. You can add more stock later if needed, depending on the thickness of the sauce.)
Add the cooked chicken, season and stir gently.
Simmer on a low heat for around 15 minutes, stirring occasionally, to let the flavors come together.
Gently stir in the coconut milk and add more chicken stock if needed to get the desired consistency.
Serve with rice, naan, chutney, fresh chopped cilantro and sliced jalapenos.
To Cook Using Fresh Uncooked Chicken
Follow the above instructions but add cubed chicken thigh to the onions and oil/butter after 5 minutes along with the sliced bell peppers.
Continue with the recipe as normal with the exception of not adding in cooked chicken!
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.