# Leftover Roast Chicken Curry

Source: https://www.malteserecipes.com/recipes/leftover-roast-chicken-curry/

A quick, comforting curry made with roast chicken, tomatoes, stock, mango chutney, and yoghurt.

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 4 people
Tags: chicken, curry, leftovers, one-pot, quick-dinner



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 2 tbsp oil

- 1 large onion, chopped

- 1/2 tsp salt

- 3 cloves garlic, crushed

- 2.5cm (1 inch) piece ginger, grated

- 2 tbsp curry powder

- 1 x 400g can diced tomatoes

- 2 tbsp mango chutney

- 500ml chicken stock

- 250g cold roast chicken, roughly chopped

- 2 tbsp plain yoghurt


## Instructions

1. **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.

2. **Add the aromatics**: Stir in the crushed garlic and grated ginger. Cook for 2 minutes.

3. **Toast the curry**: Add the curry powder and stir for around 2 minutes until fragrant.

4. **Add tomatoes**: Stir in the diced tomatoes, mixing well and scraping up anything stuck to the bottom of the pan.

5. **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.

6. **Add chutney**: Stir in 2 tablespoons of mango chutney.

7. **Warm through the chicken**: Add the chopped roast chicken and heat until warmed through and the sauce reaches your preferred consistency.

8. **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





## Serve with or cook next

- [Tiġieġa Stil tal-Kaċċaturi (Chicken Hunter's Style)](https://www.malteserecipes.com/recipes/chicken-hunters-style/): Try a tomato-and-wine chicken braise when cooking with raw chicken.

- [Froġa tat-Tarja (Vermicelli Omelette)](https://www.malteserecipes.com/recipes/froga-tat-tarja/): Choose a quick vermicelli omelette for another economical supper.

- [Pudina tal-Ħobż (Maltese Bread Pudding)](https://www.malteserecipes.com/recipes/pudina-tal-hobz/): Use stale bread in a pudding to continue the leftover-saving approach.