Easy Leftover Chicken Curry
Turn leftover roast or rotisserie chicken into a creamy, mild curry that's perfect for busy weeknights. Made with curry powder, mango chutney and crème fraîche, this easy one-pan leftover chicken curry is ready in under 30 minutes and is a great way to make the most of cooked chicken.
Servings 4
Calories 301kcal
Save this recipe for later?
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 tbsp Olive Oil, 1 Onion, 2 Garlic Cloves, 1 tsp Ginger, 1 Red Pepper
- Stir in the curry powder and cook for around 30 seconds, stirring continuously, until fragrant.2 tbsp 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 tsp Salt, ¼ tsp 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 tbsp 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 tbsp 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.
Nutritional Information (Approximate)
Calories: 301kcal | Carbohydrates: 36g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 1117mg | Potassium: 458mg | Fiber: 3g | Sugar: 22g | Vitamin A: 976IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
