Title says it all, it’s about leftovers 😀 We all have this situation from time to time, when we have leftover roasted chicken and we won’t eat it, but it’s bad to throw it’s also since the meat is good and tasty. What to do? Transform it into a tasty hot curry.
Leftover roasted chicken curry
Servings: 3
Calories: 550kcal
Ingredients
- 300 g roasted chicken skinless
- 2 red onions
- 1 small red bell pepper
- 1 small yellow bell pepper
- 3 garlic cloves
- 12 cherry tomatoes
- 300 ml chicken stock
- 1 tbsp fresh ginger grated
- 4 tbsp low fat greek yogurt 2% fat
- 1/2 tsp ground coriander
- 1/2 tsp garam masala mix
- 1 tbsp red thay paste
- 1/2 fresh parsley bundle
- 150 g basmati rice
- 1 fabio cucumber
- 1/2 lemon
- salt and pepper to taste
Instructions
- Peel the onions and garlic cloves, finely chop them and fry them for a minute on a pot over medium heat.
- Cut the cherry tomatoes in halves, the bell peppers in slices and add them to the pot.
- Add the ginger, the coriander, the garam masala mix, the red thay paste and mix together. Leave to simmer for 1-2 minute while stirring continuously, then add the chicken stock.
- Leave to simmer for 15 minutes on low heat with a lid on, then add the greek yogurt and leave to simmer for a 2 minutes more without the lid.
- Break the roasted chicken in smaller chunks and add to the sauce. Season with salt and pepper to taste.
- Steam/boil the rice.
- Prepare the cucumber salad by slicing the cucumber and sprinkling the juice of half a lemon over it. Season with salt.
- Serve the curry with the steamed/boiled rice and a generous sprinkle of freshly chopped parsley and cucumber salad.
