Heat the oil in a shallow casserole or large frying pan and gently cook the onions, garlic, ginger, and sliced red pepper for 4-5 minutes until soft.
1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 teaspoon Ginger, 1 Red Pepper
Add the curry powder and stir into the onion mixture.
2 tablespoon Curry Powder
Mix in the mango chutney, creme fraiche, salt & pepper and simmer on a low heat for 4-5 minutes.
150 g Mango Chutney, 150 g Creme Fraiche or Coconut Cream, ½ teaspoon Salt, ¼ teaspoon Black Pepper
Add a few tablespoons of boiling water if you wish to loosen the sauce (I used 2 tablespoons) then stir in the leftover chicken. Garnish with coriander before serving.
2-3 tablespoon Boiling Water, 300 g Leftover Chicken, 1 tablespoon Coriander