Leftover chicken curry
Infused with the aromatic spices of South India, this creamy chicken curry features coconut milk, fennel seeds, curry leaves, and tomatoes. It is a quick and flavourful way to turn cooked chicken into a satisfying, rich meal. Pair it with steamed rice or flatbread for a complete dinner.
Ingredients
- Vegetable oil45 ml
- Curry leaves2 pieces
- Garlic12 cloves
- Coconut milk400 ml
- Lime juice15 ml
Instructions
5 steps- 1
In a pestle and mortar, grind the fennel seeds and black peppercorns to a coarse powder and set aside.
- 2
Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onions and fry for 6-7 minutes. Add the curry leaves and green chillies and fry, stirring, for a few seconds.
- 3
Stir in the garlic, fry for a minute then add the tomatoes and cook for 5 minutes. Stir well, making sure they don’t stick to the bottom of the pan.
- 4
Add the turmeric, ground fennel and peppercorns and stir well. Pour in 200ml/7fl oz water, bring to the boil and simmer on a low heat for 1 minute.
- 5
Add the chicken and season with salt. Stir in the coconut milk and simmer for 4-5 minutes. Add the sugar and lime juice, stir well and garnish with the coriander. Serve with basmati rice.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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