Leftover Chicken Curry
This is a brilliant use for leftover chicken or turkey.
Ingredients:
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
Method:
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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.
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Tip them out into a mortar and pestle or spice grinder and grind to a fine powder.
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Heat the oil in the same pan and add onions with a pinch of salt. Cook for 2 mins, stirring frequently.
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Add the garlic, ginger and turmeric. Stir and then add the spice powder. Stir until onion is coated evenly.
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Add the vegetables. Stir and cook for around 5 mins.
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Add the chicken and stir. Cook for around 8-10 mins on a LOW heat.
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Add the tomatoes and coconut cream. Stir and bring to the boil. Season with salt.
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Boil for around 10 mins and then taste. Season more if necessary.
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Serve in bowls, with fluffy basmati rice
