Spiced Indian Chicken Recipe



This spicy chicken recipe is perfect for transforming leftover cooked chicken from your Sunday roast into a tasty midweek meal. You can use any cooked chicken, or try our Honey roast chicken recipe below. Simply chop or shred the leftover meat to stir into this spicy curry sauce.
Serves 4 - 5 mins to prepare and 40 mins to cook - 208 calories / serving



Ingredients1 onion, diced
1 tsp olive oil
1 x 185g jar Gujarati curry paste
2 tomatoes, diced
½ chicken stock cube, crumbled
4 tbsp single cream
handful coriander, to serve

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Sauté the onion in the oil, until soft. Add the curry paste and cook, stirring, for 4 mins.

Add the tomatoes, ½ stock cube and 100ml water; simmer for 20 mins.
Add 4 large handfuls of chopped leftover roast chicken (see recipe below); simmer for 10 mins, or until the chicken is piping hot.
Stir in the cream and top with a few torn coriander leaves. Serve with baked potatoes and a green salad, if liked.

Honey roast chicken:
Cook this recipe for your Sunday roast and save the leftovers, or get ahead by cooking the whole chicken to use in a variety of leftover meals throughout the week.

Preheat the oven to gas 6, 200°C, fan 180°C. Slice 2 large onions and place in a roasting tray. Pat a large chicken (roughly 1.9kg) dry with kitchen paper and rub all over with 60g soft unsalted butter and season inside and out with salt and pepper. Place on top of the onions and squeeze over the juice from 2 halved unwaxed lemons. Put the lemon halves in the cavity of the chicken, along with 4 dried bay leaves. Drizzle the chicken with 2 ½ tbsp clear honey and roast for 1 hr 10 mins, or until the chicken is cooked through and the juices from the thickest part of the thigh run clear. If browning too quickly, cover with foil. Store the cooked, cooled chicken in the juices from the roasting tin to keep moist. Keeps chilled for up to 3 days.
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