Greg's Monday Night Leftover Roast Chicken Curry
Over a year ago
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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
Accompaniment
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Description
Easy and quick way to use up your Sunday roast, not too spicy, just warm and comforting.
Method
-
1
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
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A very pleasant curry, reataining the taste of cooked chicken. Will do this one again
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
Fenugrek is a seed - i think, anyway its a spice in a jar, use whole or lightly crush with pestle and mortar.
Whats fengugreek?