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Chicken Curry

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Check out Sunday Roast Left Over Curry

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A Sunday Roast is always a winner, but when you make an amazing and healthy curry from leftovers, you feel you’re winning at life! 

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Servings

4

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Ready In:

20-30mins

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Good For:

Dinner

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Inroduction

About this Recipe

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Firstly I should say this recipe did come from a book, but I have no idea what book that was! (sorry chef!) My friend has been raving about her Dad’s curry for a long as I can remember, so I asked for the recipe. I got a grainy image over WhatsApp that I could just about read, but it did not fall short. I made this with Turkey after Christmas dinner and now I make pretty much make a batch every Sunday night. I literally love it! 💖

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Ingredients

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  • 3tbsp Coconut oil
  • 2 onions chopped
  • 1.5cm fresh root Ginger
  • 2 garlic cloves chopped
  • 1tsp chilli powder
  • 2 tsp ground garam masala
  • As much left over chicken or turkey as you have
  • 200ml coconut milk
  • 2 tomatoes quartered

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As with most of my recipes the quantities are estimates, as I tend to chuck it all in. So, use your tastebud and pan size to determine if you want to decrease or increase quantities. I also throw some left over vegetables in from time to time so get creative. It’s also worked well with sweet potato and cauliflower. 

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Nutrition

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For all those interested, here’s the stats!

594Kcal per serving

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Step by Step Instructions

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Step 1

Heal the oil in the pan, add the onions and cook until golden brown.

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Step 2

Add the Ginger, garlic and ground spices. Mix well for 1 minute, then add the cooked left over chicken. Cook stirring over a moderate heat for 5 mins

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Step 3

Pour in 300ml of water, bring to the boil, then reduce the heat, cover the pan and cook for 10 mins.

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Step 4

Reduce the heat to low and add the coconut milk. Cook for a further 10 minutes.

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Step 5

Stir in the chopped tomatoes and salt to taste. Cook for 5 mins and stir well before serving. Can eat with Rice, but I don’t!

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Did you make this? Let me know what you thought!

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