Greg's Monday Night Leftover Roast Chicken Curry Recipe at MyDish

Greg's Monday Night Leftover Roast Chicken Curry

4 stars based on 20 reviews Rate this Recipe

Method

  • Cooking
  • 1. Fry the onions until soft
  • 2. Add the garlic, chilli and ginger, and fry until golden
  • 3. Add garam marsala, crushed black pepper corns and fenugreek and fry for one minute
  • 4. Add just-washed leaves of spinach, put lid for a few minutes to wilt leaves
  • 5. Add left-over chicken, tomatoes and chicken stock
  • 6. Simmer for 20 minutes, or more if you want – reduce to consistency you fancy
  • 7. Add coriander and yoghurt, and stir in

  • Serve with white rice

  • Yum

    • Comments Add your comment

    • Fenugreek (Trigonella foenum-graecum) is a plant in the family Fabaceae. Fenugreek is used both as a herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry

      by CurryMaster on Sat Aug 22 2009   reply to this comment

    • Fenugrek is a seed - i think, anyway its a spice in a jar, use whole or lightly crush with pestle and mortar.

      by Lisa101 on Sun Aug 16 2009   reply to this comment

    • Whats fengugreek?

      by Tanya_mack on Sat Aug 15 2009   reply to this comment

    Ingredients

    • enough for 2 leftover chicken
    • One bag spinach de-stalked and washed
    • 400g tin tinned tomatoes
    • 1 onions chopped
    • 2 garlic cloves chopped small
    • thumb ginger peeled and chopped small
    • ¾ or 1 fresh red chilli chopped small
    • 1 tspoon garam marsala
    • ½ tspoon crushed black pepper corns
    • ½ tspoon fenugreek
    • handful fresh coriander
    • 300 ml chicken stock
    • 2 tblspoons plain yoghurt
    • 1 tbspoon oil

    By Views 28114  Added Wed Oct 10 2007


    Easy and quick way to use up your Sunday roast, not too spicy, just warm and comforting.

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