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
- Slowly melt the butter in a large frying pan, and begin to lightly off the onions.
- Put the lid on and put the pan on a really low heat to sweat for about 15 minutes, stirring occasionally.
- Turn it off if the onions start to brown but leave the lid on.
- When the onions are ready add the chilli, spices, garlic and ginger and stir for 1 minute on a low heat.
- 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.
- Meanwhile make your rice using packet instructions / your own preferences.
- Serve the curry with the rice, and scattered with fresh coriander.
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Reblogged this on mamabatesmotel.
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