Cooked - Leftover Chicken Curry

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Leftover Chicken Curry

4.0

1 tablespoon oil (($0.08 / £0.03))

1 onion, roughly chopped (($0.45 / £0.10))

3 green cardamom pods (($0.18 / £0.06))

3 cloves garlic, crushed (($0.39 / £0.08))

2½ cm (1 inch) ginger, finely grated (($0.15 / £0.03))

2 teaspoons ground cumin (($0.20 / £0.08))

2 teaspoons ground coriandar (($0.28 / £0.10))

½ teaspoon turmeric (($0.04 / £0.02))

⅛-¼ teaspoon chilli powder, optional (($0.01 / £0.01))

400g (14 oz) tinned / canned tomatoes, crushed or chopped (($0.75 / £0.32))

200-250g (7-8½ oz) leftover cooked chicken (($2.00 / £1.00))

360ml (1½ c) stock or water (($0 / £0))

3 tablespoons plain yogurt (($0.44 / £0.11))

½ teaspoon salt - less if using bought stock (($0.01 / £0.01))

1 teaspoon garam masala (($0.12 / £0.02))

¼ teaspoon black pepper (($0.02 / £0.01))

Place the onion in a large saucepan with the oil and cardamom pods and cook over a low-medium heat for 5-7 minutes, until softened.
Add the crushed garlic and grated ginger and cook for 2 minutes.
Add the ground cumin, ground coriander, turmeric, chilli powder, if using, and cook for 30 seconds, until fragrant.
Tip in the tomatoes, stock or water and salt and black pepper and bring to the boil. Turn the heat down and simmer for 10 minutes until the sauce is starting to thicken.
Cut the chicken in to bitesize pieces or shred it, then tip in to the sauce and simmer with the lid on for 5-10 minutes until the curry sauce is thick and the chicken is heated through.
Turn the heat down then stir through the yogurt and garam masala. Heat gently for 1-2 minutes, taking care not to boil as this can make the yogurt split.
Serve straight away with rice, naan or chapati.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 81 weeks ago

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