We don’t eat meat that often, but we do love a good roast chicken and always have leftovers, perfect for curry the next day 🙂
This is how I use up leftover cooked chicken, and hide some veggies in the sauce for my kids. It’s a fragrant curry rather than a spicy one (I sadly can’t eat chilli at the moment and I miss it!), but my kids love it and I hope you do too.
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Ingredients
- 1 tbsp extra virgin coconut oil
- 1 onion
- 4 cloves garlic crushed
- 1 tbsp curry powder I use Ocado organic curry powder as it doesn't contain any chilli
- 1 bell pepper chopped
- 1 courgette grated
- 400 ml passata
- 160 ml coconut cream
- 1 tbsp maple syrup
- 1 tbsp tomato puree
- 1/4 tsp salt
- freshly ground black pepper
- 1 1/2 cups cooked chicken
- 1 1/2 tbsp garam masala
- 1 handful baby spinach optional
Ingredients
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Instructions
- Melt the coconut oil in a large saucepan and fry the onion for about 5 minutes until softened.
- Add the bell pepper, garlic and curry powder and cook for another 2 minutes. Stir frequently to prevent the spices catching on the base of the pan.
- Add the grated courgette and cook for another couple of minutes.
- If you're doing this for children and wish to hide the veggies (or you'd like a smooth curry sauce anyway) then at this point put the passata and coconut cream, together with the fried veggies into a blender and blend until smooth. Pour back into the saucepan. If you'd rather keep the veggies whole then just add the passata and coconut cream to the saucepan and skip blending it.
- Add all the other ingredients now except for the garam masala and spinach. Bring to the boil and simmer for 10 minutes.
- Add the garam masala and cook for a further 2 minutes.
- I like to serve this on a bed of brown rice, sprinkled with baby leaf spinach (this will wilt with the heat of the sauce), but this is totally optional!