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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

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