Leftover chicken curry
Celebrating the flavours of South India, this recipe for leftover chicken curry is infused with coconut and spices. A perfect way to use up leftovers!
Each serving provides 460 kcal, 40g protein, 7g carbohydrates (of which 5g sugars), 30g fat (of which 16.5g saturates), 1g fibre and 0.7g salt.
Ingredients
- 2 tsp fennel seeds
- 2 tsp black peppercorns
- 3 tbsp vegetable oil
- 100²µ/3½´Ç³ú onions, finely chopped (about 1 medium onion)
- 5 curry leaves
- 2 green bird’s-eye chillies, cut in half lengthways
- 4 garlic cloves, finely chopped
- 100²µ/3½´Ç³ú tomatoes, chopped
- 1 tsp ground turmeric
- 500g/1lb 2oz leftover roast chicken, shredded
- 400ml tin coconut milk
- 1 tsp caster sugar
- ½ lime, juice only
- salt
Method
In a pestle and mortar, grind the fennel seeds and black peppercorns to a coarse powder and set aside.
Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onions and fry for 6–7 minutes. Add the curry leaves and green chillies and fry, stirring, for a few seconds.
Stir in the garlic, fry for a minute then add the tomatoes and cook for 5 minutes. Stir well, making sure they don’t stick to the bottom of the pan.
Add the turmeric, ground fennel and peppercorns and stir well. Pour in 200ml/7fl oz water, bring to the boil and simmer on a low heat for 1 minute.
Add the chicken and season with salt. Stir in the coconut milk and simmer for 4–5 minutes. Add the sugar and lime juice, stir well and garnish with the coriander. Serve with basmati rice.
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