Description

Jamie Oliver’s Leftover Chicken Curry is a simple recipe designed to repurpose leftover roast or cooked chicken. By simmering it with spices, tomatoes, and coconut milk, you get a hearty curry that’s bursting with flavor. This dish is perfect for when you want to enjoy something satisfying without starting from scratch.

Ingredients

Scale

300g (10oz) leftover cooked chicken – shredded or diced.
1 large onion – finely chopped for a rich base.
2 garlic cloves – minced for added flavor.
1-inch piece of ginger – grated to add warmth.
1 tsp ground cumin – for earthy, aromatic notes.
1 tsp ground coriander – enhances the overall flavor.
1 tsp turmeric – adds color and depth.
1 tsp garam masala – for a traditional curry flavor.
400g (14oz) can chopped tomatoes – to create the sauce base.
200ml (7oz) coconut milk – adds creaminess to the curry.
1 tbsp olive oil – for sautéing the onions and spices.
Salt and pepper – to taste, for seasoning.
Fresh coriander (optional) – for garnish.

Instructions

Step 1: Sauté the onions, garlic, and ginger

Heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the chopped onion, garlic, and grated ginger. Cook for 5-7 minutes until the onions are soft and translucent.

Step 2: Add the spices

Stir in the ground cumin, coriander, turmeric, and garam masala. Cook for 1-2 minutes, allowing the spices to release their aromas and coat the onions.

Step 3: Add the tomatoes and coconut milk

Pour in the chopped tomatoes and coconut milk, stirring well to combine. Season with salt and pepper. Bring the mixture to a simmer and let it cook for 5-10 minutes, until the sauce has thickened slightly.

Step 4: Stir in the leftover chicken

Add the leftover chicken to the pan, stirring it into the sauce. Cook for another 5-7 minutes, ensuring the chicken is heated through and fully coated in the curry sauce.

Step 5: Serve

Once everything is cooked and well combined, garnish with fresh coriander if desired. Serve the curry over rice, naan, or your preferred side dish.