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Left over Chicken Curry



Prep/ Cook Time:

40 Minutes


4 Servings


  • 500g shredded chicken

  • Onion, Chopped

  • 3 cloves of garlic, chopped

  • Tsp of cumin seeds

  • 0.5 tsp of paprika

  • 1.5 tsp of curry powder

  • 1 tsp of chilli powder

  • 0.5 tsp of garam masala

  • Pinch of turmeric

  • 2 tsp of tomato puree

  • 150ml of chicken stock

  • Red pepper, chopped

  • 2 tomatoes, chopped

  • 1 red chilli, chopped

  • A little grated ginger

  • Handful of fresh coriander, chopped

  • One tin of chopped tomato


- Use left over shredded Chicken

- In a little low cal spray, gently cook a chopped onion, 3 cloves of chopped garlic, red pepper, chopped chilli and a tsp of cumin seeds for around 4/6 minutes.

- Add .5 tsp of paprika, 1.5tsp curry powder, 1 tsp chilli powder, .5 tsp garam masala and a pinch of turmeric. Keep it on a low heat.

- After 30 seconds, add 2 tsp of tom puree and stir.

- After 60 seconds, add 150ml of chicken stock. Stir for 3 minutes before adding the cooked meat, 2 tomatoes chopped, a little grated ginger and some chopped fresh coriander.

-After 3 minutes add a tin of chopped tomato and simmer for 20 minutes until the sauce thickens up

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