Turn cooked chicken into a quick and creamy leftover chicken curry with this easy one-pan recipe. Mild curry powder, mango chutney and crème fraîche create a thick, gently spiced sauce that the whole family will enjoy.
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A Quick Look At The Recipe - Leftover Chicken Curry
I make this leftover chicken curry whenever we have roast chicken to use up, and it's always a hit with my family. The mango chutney and crème fraîche create a mild, creamy sauce, while adding the chicken at the end keeps it tender. Beth (Effortless Foodie)
🕒 Ready In: Under 30 minutes
👪 Serves: 4
🍽 Calories: 301 (not including rice or sides)
🥣 Main Ingredients: Leftover Roast Chicken, Onion, Garlic, Ginger, Curry Powder, Crème Fraiche or Coconut Cream, Mango Chutney
📖 Dietary Info: Good source of protein (15g), freezer-friendly
👌 Difficulty: Easy
Summarise & Save This Content On
Unlike many leftover chicken curries, this simple version doesn't need chopped tomatoes, stock, curry paste or a long list of individual spices. It's ready in under 30 minutes, making it perfect for using up roast chicken on a busy weeknight (roast turkey can also be used).
Leftover chicken curry is best made by preparing the sauce first, then adding the cooked chicken for the final few minutes. This allows the chicken to become piping hot without simmering for so long that it turns dry.
Looking for more leftover chicken recipes? Try my easy leftover chicken tacos, leftover chicken fried rice, leftover roast chicken soup or BBQ chicken pizza next!
Jump to:
- A Quick Look At The Recipe - Leftover Chicken Curry
- 5* Reader reviews
- Why you'll love this leftover roast chicken curry!
- Ingredient notes
- How much cooked chicken do I need?
- My recipe notes
- Need to substitute an ingredient?
- Variations
- Make it even better!
- How to make leftover chicken curry
- Beth's top tips
- Serving suggestions
- Storage
- Leftover Chicken Curry FAQs
- Troubleshooting guide
- More chicken curry recipes
- More curry recipes
- Recipe
- 💬 Comments
5* Reader reviews
Excellent starter recipe, you can change it up by adding mixed veg from the freezer frozen peas , sour cream instead of creme fraiche. I added more curry powder and some garam masala. Sometimes I will add a can of mushroom soup ( yes I know ) for added creaminess. All in all its a fantastic recipe and don't get me started on the addition of the mango chutney, brilliant !!!!! ⭐️⭐️⭐️⭐️⭐️
- Cin
This was a big hit at our house. ⭐️⭐️⭐️⭐️⭐️
- Jon
A great recipe for using leftover cooked chicken. I used coconut milk and the curry was delicious. ⭐⭐⭐⭐⭐
- Andrea
Why you'll love this leftover roast chicken curry!
- It's ready in under 30 minutes.
- It uses chicken that is already cooked.
- Everything is made in one pan.
- You only need curry powder rather than several individual spices.
- There are no chopped tomatoes or stock in the sauce.
- It's mild enough for a family dinner.
- You can add extra vegetables if you don't have much chicken.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Chicken - Use leftover roast chicken, poached chicken or meat from a supermarket rotisserie chicken. Shredded chicken absorbs more sauce, while larger chunks give the curry a meatier texture. Rotisserie chicken can be quite salty, so taste the sauce before adding any extra seasoning. Leftover turkey can be substituted for chicken using the same method.
How much cooked chicken do I need?
Around 300g of cooked chicken is enough to make four portions when the curry is served with rice, naan bread or another side dish.
Both chicken breast and darker leg meat work well. Remove any bones, skin or gristle, then shred the chicken or cut it into bite-sized pieces.
If you only have 150-200g of chicken, bulk out the curry with extra vegetables, a drained tin of chickpeas, cooked lentils or cubed potato.
If you have closer to 400g of chicken, use the same amount of sauce for a meatier curry. Add a splash of boiling water if the sauce becomes too thick.
Olive Oil - For frying.
Onion - A finely chopped onion forms the base of the sauce.
Garlic & Ginger- Fresh garlic and ginger add warmth and flavour without making the curry too spicy. Garlic and ginger pastes can be used as convenient alternatives.
Pepper - Red pepper adds colour, sweetness and texture. Slice or chop it into small pieces so it softens quickly.
Curry Powder - Use a mild curry powder for a family-friendly curry or medium curry powder for a little more heat. Cooking the curry powder briefly with the softened vegetables helps release its flavour.
Mango Chutney - Sweetens and thickens the sauce while adding a fruity flavour. The finished curry is mild and gently sweet. For a less sweet curry, start with a smaller amount of mango chutney and add more after tasting. Apricot chutney can be used for a similar sweet and fruity flavour.
Creme Fraiche - Full-fat crème fraîche produces the creamiest sauce and is less likely to split when heated than a reduced-fat version. Keep the heat low once it has been added and avoid boiling the sauce vigorously. No crème fraîche? Use full-fat soured cream, double cream or coconut cream.
Salt & Pepper - For seasoning.
Coriander - Fresh coriander adds colour and freshness when scattered over the finished curry. Leave it out if your family doesn't enjoy the flavour.
Recently boiled water - To thin the sauce if needed.
My recipe notes
I make this curry when we have chicken left after a Sunday roast and need an easy dinner the following evening. Adding the cooked chicken only after the sauce is ready helps keep it tender, particularly when using lean breast meat.
The mango chutney gives the curry its gently sweet, fruity flavour, while full-fat crème fraîche makes the sauce rich and creamy without needing coconut milk, tomatoes or stock.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Like your curries hot and spicy? Use hot curry powder and add a chopped red chilli or chilli powder.
- Mix in leftover cooked vegetables such as green beans, sweet potato, butternut squash, or cauliflower. It's a great way to bulk out the curry if you don't have much chicken.
- Swap the creme fraiche for coconut milk or coconut cream. If you prefer tomato based sauces, use a tin of chopped tomatoes instead.
- Sprinkle over garam masala, sultanas, natural yogurt, or cashew nuts before serving.
Make it even better!
Boost the protein
- Add an extra 150g (5½oz) cooked chicken for around 46g extra protein.
- Stir in a 400g (14oz) can of drained chickpeas for an extra 19g protein and 17g fibre.
Add more fibre
- Add 80g (3oz) frozen peas or 60g (2oz) baby spinach during the last few minutes of cooking.
- Serve with brown basmati rice instead of white rice for a simple fibre boost.
Healthy fats
- Scatter over 20g toasted flaked almonds for healthy fats.
How to make leftover chicken curry
One: Heat the oil in a large frying pan or shallow casserole. Add the chopped onion, garlic, ginger and red pepper. Cook over a medium heat for 4-5 minutes, stirring occasionally, until the onion has softened and the pepper is beginning to become tender.
Two: Stir in the curry powder and cook for around 30 seconds, stirring continuously, until fragrant. Do not allow the spices to catch or burn on the base of the pan.
Three: Reduce the heat to low and stir in the mango chutney and crème fraîche. Season with salt and black pepper, then simmer gently for 4-5 minutes, stirring occasionally, until the sauce is smooth and slightly thickened. Do not allow the sauce to boil rapidly, as this may cause the crème fraîche to split.
Four: If the sauce is too thick, stir in 2-3 tablespoons of boiling water. Add the cooked chicken and stir until it is completely coated in the sauce. Simmer gently for 4-5 minutes, or until the chicken is piping hot throughout. Avoid cooking it for longer than necessary, as already-cooked chicken can become dry.
Five: Taste and adjust the seasoning. Scatter over the chopped coriander and serve immediately with your chosen side dishes.
Beth's top tips
- Prepare the sauce before adding the cooked chicken so the meat doesn't become dry.
- Shred the chicken if you want it to absorb more of the creamy sauce.
- Use full-fat crème fraîche for the smoothest sauce. Keep the heat low after adding the crème fraîche.
- Start with less mango chutney if you prefer a more savoury curry.
- Add a squeeze of lemon or lime juice if the sauce tastes too sweet.
- Taste before adding salt when using seasoned rotisserie chicken.
- Make sure the chicken is piping hot before serving.
Serving suggestions
This simple chicken curry recipe is delicious with homemade pilau rice, cauliflower rice, or turmeric rice, as well as naan bread, chapatis, lime pickle, and raita. I often serve a vegetarian curry alongside it, like this tasty chickpea and spinach curry.
Love dessert? Zingy no-bake lemon curd tarts would be my go-to dessert after a curry.
Storage
Store - Cool the curry promptly and place it in an airtight container in the fridge. Use it within the remaining safe storage time for the original cooked chicken.
Reheat - In the microwave or in a pan on the hob, until piping hot.
Freeze - The curry can be frozen, provided the original cooked chicken was handled and stored safely. Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Defrost thoroughly in the fridge before reheating until piping hot.
The texture of crème fraîche may change slightly after freezing, but stirring the sauce gently as it reheats should help bring it back together.
Leftover Chicken Curry FAQs
Yes. Prepare the curry sauce first, then add the cooked chicken during the final few minutes so it heats through without becoming dry.
Yes. Remove the bones and skin, then shred or chop the meat.
Rotisserie chicken may already be well seasoned, so taste the curry before adding extra salt.
This recipe has been developed using cooked chicken. If you would like to make a curry with raw chicken breasts, try my mild chicken curry recipe instead!
The mango chutney gives the sauce a gently sweet and fruity flavour.
For a more savoury curry, reduce the amount of chutney or add a squeeze of lemon or lime juice before serving.
Yes. Full-fat coconut milk will create a thinner sauce, while coconut cream gives a thicker and richer result.
You can prepare the sauce ahead of time and keep it chilled. Reheat the sauce gently, then add the cooked chicken shortly before serving.
This method helps prevent the chicken from being reheated for longer than necessary.
Troubleshooting guide
Problem: Sauce is too thick
Fix: Add a splash of recently boiled water, coconut milk, or extra crème fraîche and stir until smooth.
Problem: Sauce has split or curdled
Fix: Use full-fat crème fraîche or coconut cream instead of half-fat crème fraîche. Remove from heat and stir gently to bring it back together.
Problem: Curry is too bland
Fix: Add a little more curry powder, a spoonful of mango chutney, or a pinch of salt. A squeeze of lemon or lime juice can also brighten the flavour.
Problem: Curry is too spicy for the family
Fix: Add more crème fraîche or coconut milk to mellow the heat, and serve with yogurt.
Problem: Vegetables are undercooked
Fix: Fry them for a few more minutes before adding chicken and sauce, or simmer gently in the sauce until tender.
Problem: Leftover chicken is dry
Fix: Warm gently in the curry sauce rather than frying.
More chicken curry recipes
- Mild Chicken Curry
- Slow Cooker Chicken Curry
- Mango Chutney Chicken Curry
- Peanut Butter Chicken Curry
- Chicken Pasanda
More curry recipes
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Recipe
Easy Leftover Chicken Curry
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Equipment
- Knife
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion peeled and finely chopped
- 2 Garlic Cloves peeled and finely chopped
- 1 teaspoon Ginger peeled and grated
- 1 Red Pepper Deseeded and sliced
- 2 tablespoon Curry Powder mild or medium
- 150 g Mango Chutney
- 150 g Creme Fraiche or Coconut Cream full-fat
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2-3 tablespoon Boiling Water optional
- 1 tablespoon Coriander chopped
- 300 g Leftover Chicken shredded or sliced
Instructions
- Heat the oil in a large frying pan or shallow casserole. Add the chopped onion, garlic, ginger and red pepper. Cook over a medium heat for 4-5 minutes, stirring occasionally, until the onion has softened and the pepper is beginning to become tender.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 teaspoon Ginger, 1 Red Pepper
- Stir in the curry powder and cook for around 30 seconds, stirring continuously, until fragrant.2 tablespoon Curry Powder
- Reduce the heat to low and stir in the mango chutney and crème fraîche. Season with salt and black pepper, then simmer gently for 4-5 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.150 g Mango Chutney, 150 g Creme Fraiche or Coconut Cream, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- If the sauce is too thick, stir in 2-3 tablespoons of boiling water. Add the cooked chicken and stir until it is completely coated in the sauce. Simmer gently for 4-5 minutes, or until the chicken is piping hot throughout.2-3 tablespoon Boiling Water, 300 g Leftover Chicken
- Taste and adjust the seasoning. Scatter over the chopped coriander and serve immediately with your chosen side dishes.1 tablespoon Coriander
Notes
- Chicken: This recipe works with leftover roast chicken, rotisserie chicken, poached chicken or leftover turkey. Add the cooked chicken at the end so it stays tender.
- Mango Chutney: For a less sweet curry, start with ⅓ cup (100g) of mango chutney and add more to taste.
- Crème Fraîche: Full-fat crème fraîche is less likely to split than reduced-fat versions. If using sour cream, keep the heat low and avoid boiling.
- Dairy-Free: Swap the crème fraîche for full-fat coconut cream. Coconut milk can also be used but will produce a thinner sauce.
- Stretch the Recipe: If you don't have much chicken, add a can of drained chickpeas, frozen peas, spinach or cooked cauliflower to make the curry go further.
- Adjust the Sauce: If the sauce becomes too thick, stir in 2-3 tablespoons of boiling water until it reaches your preferred consistency.
Cin says
Excellent starter recipe, you can change it up by adding mixed veg from the freezer frozen peas , sour cream instead of creme fraiche. I added more curry powder and some garam masala. Sometimes I will add a can of mushroom soup ( yes I know ) for added creaminess. All in all its a fantastic recipe and don't get me started on the addition of the mango chutney, brilliant !!!!!
Beth Sachs says
So glad you enjoyed the recipe!
Beth says
Loved this recipe, especially as you added the quantities within the method. Saves scrolling back. Very clever. Thanks, Beth
Jon says
This was a big hit at our house.
Andrea says
A great recipe for using leftover cooked chicken. I used coconut milk and the curry was delicious x
Mimi says
I love it when you can make a new dish from leftovers. This dish was so delicious. Can't wait to make it again.
Toni says
I really love how quick and easy this is!! Perfect for busy nights!
Gloria says
This is a great way to use leftover chicken. Curry is always a hit in our house. I know the family will love this for dinner.
Tara says
Oooh, such a wonderful use of leftover roast chicken! The flavors sound amazing, especially with the addition of the mango chutney.
Roxanne says
My modifications: as I was cleaning out the fridge… chestnut mushrooms, Bradley apple chutney because that’s what I had, sour cream, 1/4 tsp chili flakes, about a half cup homemade chicken broth made from the same chicken, added frozen peas at the end. Will do this again!
Ned says
My wife is a huge fan of curry, so I decided to make this for her and she loved it!