Leftover chicken curry
This Indian-inspired recipe is the perfect way to turn leftovers into a delicious meal that all the family will love.
- 500g leftover cooked chicken, cut into small chunks
- 400g can of chopped tomatoes
- 300ml chicken stock
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper, to taste
Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and cook for 3 minutes until softened.
Add the cumin and ground coriander to the pan, cooking for a further minute.
Add the chopped tomatoes, chicken stock, and leftover chicken to the pan. Bring to a simmer and cook for 8-10 minutes until the sauce has thickened slightly.
Add some some salt and pepper to taste, then cook for 3 more minutes.
Serve with rice and naan bread - enjoy!
This recipe is great for batch cooking. All you have to do is double up the ingredients and freeze any extra portions for an easy midweek meal.