Curry’s for me, like pies, are perfect for using up leftover cold bits of meat. This recipe is simple, easy & delicious!

Ingredients

• 1 onion, finely sliced
• 1 small knob of butter
• 1 Tsp ground coriander
• 1 Tsp ground cumin
• 2 Tsp paprika
• 3 Tsp garam masala
• 3 garlic cloves, finely chopped
• 4cm piece of ginger, chopped or grated
• Leftover roast chicken, chopped into small pieces
• 1 Tbsp tomato puree
• 2 Tbsp ground almonds
• 1 Tin Coconut Milk
• Boiling water
• Small handful coriander, roughly chopped
• Boiling water
• Rice, to serve

Method

1. Slowly melt the butter in a large frying pan, and begin to lightly off the onions.
2. Put the lid on and put the pan on a really low heat to sweat for about 15 minutes, stirring occasionally.
3. Turn it off if the onions start to brown but leave the lid on.
4. When the onions are ready add the chilli, spices, garlic and ginger and stir for 1 minute on a low heat.
5. Add the chicken, tomato puree, ground almonds, coconut milk and enough boiling water to make a thickish gravy for about 10 minutes – adding more water if it gets too thick.
6. Meanwhile make your rice using packet instructions / your own preferences.
7. Serve the curry with the rice, and scattered with fresh coriander.

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