Leftover Chicken Curry
This is a brilliant use for leftover chicken or turkey.
Leftover cooked chicken, skinned and torn into large pieces
1 red onion, sliced
3 carrots, diced
2 courgettes, diced
200g cavolo nero/kale, sliced
1 thumb-sized piece ginger, grated
2 garlic cloves, grated
1 stick fresh turmeric, grated (or 1 tsp powdered)
1/2 tsp fennel seeds
2 tsp coriander seeds
1 tbsp nigella seeds
1 tbsp vegetable oil
3 tins chopped tomatoes (1.2kg)
1/2 tin coconut cream
Dry roast the fennel seeds, coriander seeds and nigella seeds in a dry deep pan for a few mins, until they start to release a fragrant odour.
Tip them out into a mortar and pestle or spice grinder and grind to a fine powder.
Heat the oil in the same pan and add onions with a pinch of salt. Cook for 2 mins, stirring frequently.
Add the garlic, ginger and turmeric. Stir and then add the spice powder. Stir until onion is coated evenly.
Add the vegetables. Stir and cook for around 5 mins.
Add the chicken and stir. Cook for around 8-10 mins on a LOW heat.
Add the tomatoes and coconut cream. Stir and bring to the boil. Season with salt.
Boil for around 10 mins and then taste. Season more if necessary.
Serve in bowls, with fluffy basmati rice