Recipes
Recipes

Easy leftover chicken curry for two

Using leftover chicken turns making a curry from scratch into a speedy dinner option!

Using leftover chicken turns making a curry from scratch into a speedy dinner option!

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(41 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 2

Cooking Time

Price: £1.40 per serving

Nutritional Information

Each 444g serving contains

Energy
2673kj
639kcal
32%
Fat
17.8g
Med
25%
Saturates
2.7g
Low
14%
Sugars
9.3g
Low
10%
Salt
1.69g
Med
28%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
602kj/144kcal

Ingredients

2tsp rapeseed oil

50g frozen diced onions

150g frozen sliced mixed peppers

1tbsp frozen chopped ginger, or ½tbsp ginger paste

1tbsp tomato purée

½ x 200g jar Asda Balti Curry Paste (see TIP)

150g leftover cooked chicken, skin removed, shredded or cut into bite-sized chunks

100g uncooked basmati rice, rinsed and cooked according to pack instructions

1 Asda Garlic & Coriander Naan, heated, to serve

Method

1
Heat the oil in a deep frying pan over a medium heat. Fry the onions and peppers for 2 mins until soft. Add the ginger, then add the tomato purée and curry paste. Mix well with the veg. Fill the curry paste jar with water and add to the pan (about 200ml). Bring to a bubble and simmer for 8-10 mins until thickened and saucy.
2
Add the chicken, and cook for another 3-4 mins until piping hot. Serve with the cooked basmati rice and the naans.
3
TIP: If using a different curry paste, check the jar instructions to see how much you need – it may not be half of the whole jar.

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