Quick Leftover Chicken Curry Recipe

Quick Leftover Chicken Curry Recipe

Quick Leftover Chicken Curry Recipe

Prep Time
15 Minutes
Cook Time
30 Minutes
Ingredients
8
A tasty way to use up left over roast chicken, this recipe combines the aromatic flavours of Mustard Seed and Curry Powder with coconut for an easy mid-week meal.
Ingredients
  • 1 tablespoons oil

  • 1 onion, finely chopped

  • 1 tablespoons Yellow Mustard Seeds

  • 3 tablespoons Medium Curry Powder

  • 450 gram (1 pound) cooked chicken breast, diced

  • 300 millilitre (1/2 pint) hot chicken stock

  • 300 millilitre (1/2 pint) creamed coconut

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Yellow Mustard Seeds

Product Information

£ 1.98/unit,48g
Medium Curry Powder

Product Information

£ 1.99/unit,90g

Instructions

  • 1 Heat the oil in a large saucepan and add the onion and Mustard Seeds. Fry over a high heat for 2 minutes. Reduce the heat, add the Curry Powder and cook for 1 minute.
  • 2 Add the chicken and cook for 5 minutes. Stir in the stock and simmer uncovered for 10 minutes. Stir in the coconut cream and simmer for a further 10 minutes and then serve with cooked rice of your choice.
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