So what have we done so far with our roast chicken leftovers (apart from store them safely in the fridge of course)?
Well one of the favourite options is to rustle up a quick curry – always good whether you go for a creamy or a tomato based option. Probably not very authentic but WAY BETTER than anything you’ll get in a supermarket heat and eat; and believe me I know, I’ve tried a lot of heat and eat curry in my time searching for one that’s vaguely good. They are few and far between. Even if the supermarket recipe started out more authentic it’ll never taste quite as fresh and zingy as something you do yourself. So next time you’ve some leftover chicken gives this recipe a whirl and your taste buds a treat.
First the chicken curry…..
The pan: we always use some kind of low sided sauté type pan for curry as this helps the sauce thicken faster than a regular sauce pan would – which is quite important.
The onion: we pretty much always start by frying up an onion fairly finely chopped so its starts to colour but not get too dark (it can get bitter if it over colours though I have found a great curry recipe with really crispy onion but I’ll save that for another post).
Tomatoes: we add a tin of chopped tomatoes and raise the heat so it all starts to simmer down.
The chicken: as the tomatoes begin to bubble quite vigorously we add the chicken meat, which I’ve pulled off from one of the legs and cut into smallish chunks.
While that’s working its curry magic we get the chick peas and sprouting broccoli on the go, cutting the latter up into small florets and tossing with the chick peas, a tiny bit of water and a few twists from a garam masala spice mill plus a good dollop of greek yoghurt to coat everything. This cooks away and thickens whilst we pop on the basmati rice and get some bowls warming.
The chicken curry needs a good 20- 30 minutes of swift bubbling to get the chicken heated through and the sauce nice and concentrated, the chick peas and broccoli need about 15 minutes cooking (thought they’ll survive more if the timings go a bit awry) and the basmati needs 10 minutes boiling and few minutes after its drained to help fluff up.
Then its into the waiting bowls, to the table and dive in for a tasty curry experience. Pretty good all round authentic or not.
Oh and there still at least two meals left on the chicken before we even get to thinking about maybe making stock.