Check out Sunday Roast Left Over Curry
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!
About this Recipe
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! 💖
- 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
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.
For all those interested, here’s the stats!
594Kcal per serving
- Protien 39% 39%
- Fat 25% 25%
- Carbs 61% 61%
Step by Step Instructions
Heal the oil in the pan, add the onions and cook until golden brown.
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
Pour in 300ml of water, bring to the boil, then reduce the heat, cover the pan and cook for 10 mins.
Reduce the heat to low and add the coconut milk. Cook for a further 10 minutes.
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!