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.