Leftover Roast Chicken Curry
A quick, comforting curry made with roast chicken, tomatoes, stock, mango chutney, and yoghurt.
Ingredients
Have your ingredients ready? Go to instructionsMeasures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.
Instructions
- Soften the onion: Heat the oil in a saucepan over medium heat. Add the chopped onion and salt, then fry for about 10 minutes until soft.
- Add the aromatics: Stir in the crushed garlic and grated ginger. Cook for 2 minutes.
- Toast the curry: Add the curry powder and stir for around 2 minutes until fragrant.
- Add tomatoes: Stir in the diced tomatoes, mixing well and scraping up anything stuck to the bottom of the pan.
- Simmer with stock: Pour in the chicken stock and bring to the boil. Lower the heat and let it bubble gently for about 20 minutes, until thickened.
- Add chutney: Stir in 2 tablespoons of mango chutney.
- Warm through the chicken: Add the chopped roast chicken and heat until warmed through and the sauce reaches your preferred consistency.
- Finish with yoghurt: Remove from the heat and stir in one spoonful of yoghurt until fully combined, then stir in the second spoonful.
Leftover Roast Chicken Curry is a simple way to turn roast chicken into a warming midweek meal. Tomatoes, curry powder, mango chutney, and yoghurt create a rich sauce with a gentle sweetness and plenty of flavour.
Serving Suggestions
- Serve with fluffy rice, naan, or warm crusty bread
- Add a spoonful of extra yoghurt on top if you like a creamier finish
- A little fresh coriander works well as a garnish
- Great for using up leftover roast chicken from Sunday lunch
Tips
- If the sauce becomes too thick, loosen it with a splash of extra stock or water
- For a spicier curry, add chilli flakes or a chopped fresh chilli with the garlic and ginger
- Taste before serving, as chutneys vary in sweetness
- Add the yoghurt off the heat to help prevent it from splitting