Easy-leftover-chicken-curry

Easy leftover chicken curry for two

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

By , 02 May 2018

(14 votes)

Easy leftover chicken curry for two
  • 25 Mins

  • Serves: 2

Want this dish to serve four? Click here for the recipe

Nutritional Info
Each 444g serving contains
  • Energy

    2675KJ

    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
  • 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.

  • Add the chicken, and cook for another 3-4 mins until piping hot. Serve with the cooked basmati rice and the naans.

  • 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.