Leftover Roast Chicken Curry

Submitted - Ben
Views - 453
Serves - 2


leftover chicken
One bag spinach de-stalked and washed
400g tin tinned tomatoes
1 onions chopped
2 garlic cloves chopped small
thumb ginger peeled and chopped small
¾ or 1 fresh red chilli chopped small
1 tspoon garam marsala
½ tspoon crushed black pepper corns
½ tspoon fenugreek
handful fresh coriander
300 ml chicken stock
2 tblspoons plain yoghurt
1 tbspoon oil


1. Fry the onions until soft
2. Add the garlic, chilli and ginger, and fry until golden
3. Add garam marsala, crushed black pepper corns and fenugreek and fry for one minute
4. Add just-washed leaves of spinach, put lid for a few minutes to wilt leaves
5. Add left-over chicken, tomatoes and chicken stock
6. Simmer for 20 minutes, or more if you want – reduce to consistency you fancy
7. Add coriander and yoghurt, and stir in

Serve with white rice