A creamy and mild leftover chicken curry recipe using roast chicken leftovers or store bought rotisserie chicken!

Course Main Course

Cuisine British, Fusion, Indian

Prep Time 7 minutes minutes

Cook Time 20 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 301kcal

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Ingredients

1 tablespoon Olive Oil

1 Onion peeled and finely chopped

2 Garlic Cloves peeled and finely chopped

1 teaspoon Ginger peeled and grated

1 Red Pepper Deseeded and sliced

2 tablespoon Curry Powder mild or medium

150 g Mango Chutney

150 g Creme Fraiche or Coconut Cream full-fat

½ teaspoon Salt

¼ teaspoon Black Pepper

2-3 tablespoon Boiling Water optional

1 tablespoon Coriander chopped

300 g Leftover Chicken shredded or sliced

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Instructions

1. Heat the oil in a shallow casserole or large frying pan and gently cook the onions, garlic, ginger, and sliced red pepper for 4-5 minutes until soft.

2. Add the curry powder and stir into the onion mixture.

3. Mix in the mango chutney, creme fraiche, salt & pepper and simmer on a low heat for 4-5 minutes.

4. Add a few tablespoons of boiling water if you wish to loosen the sauce (I used 2 tablespoons) then stir in the leftover chicken.

5. Garnish with coriander before serving.

6. Top Tips:

This is a great base recipe you can use with a variety of leftover meats, such as turkey, lamb, or beef.

Double the recipe and freeze half for another day. If you don't have enough chicken, make up the difference with more vegetables.