Left Over Chicken Curry and Brown Rice

Having spent all weekend sanding, dyeing and lacquering the boat floors (not to mention tiling and grouting the wet room) we needed to put the living room and kitchen back the way it was on Monday evening.

Without a kitchen the plan for dinner was chicken wraps; with a cooked chicken from the supermarket and a load of salad. As nice as it was we were just being practical and quick – and there was a lot of chicken left over.

But what to do with the other half of the chicken?

The Guardian ran an article about 27 things to do with left over chicken. This curry was first on the list. There were many other lovely recipes in the article but I had all the ingredients for the curry. I may revisit them another time!

The curry is pretty simple and very low in fat. I don’t usually make curry (even though I love spicy foods) as Freya isn’t a big fan of spicy food and I always tend to fail in making something mild enough for her. This one looked like it might suit us both.

For this one you slowly sweat some onions and then add garlic and fresh ginger and sweat some more.

Add a mix of ground spices including cumin, cardamom, cinnamon, coriander, chilli powder and make sure all the onions are coated.

Add chopped fresh tomatoes and chicken stock, bring to be boil and simmer for 10 minutes or so.

Stir in the cooked chicken and once it had warmed through stir in a couple of spoonfuls of yoghurt.

Serve with some fresh chopped coriander and some rice.

I really liked this curry. The yoghurt made it very creamy and rich- just without the cream.

It was a little bit too spicy for Freya. I think it was the fresh ginger – it didn’t bother me though. Perhaps halving the ginger might be in order next time.

It’s certainly one that I’m going to squirrel away for other leftover days.

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