Jamie Oliver Leftover Chicken Curry

Jamie Oliver Leftover Chicken Curry is made with leftover chicken, vegetable oil, onion, garlic, ginger, ground coriander, ground cumin, garam masala, cardamom pods, cinnamon, turmeric, crushed red pepper, black pepper, diced tomatoes, chicken stock, and plain yogurt. This easy Leftover Chicken Curry recipe creates a hearty dinner that takes about 45 minutes to prepare and can serve up to 4 people.

More Jamie Oliver Recipe:

• Jamie Oliver Sweet Potato Stew
• Jamie Oliver Salmon Tray Bake 30 Minute Meals
• Jamie Oliver Ratatouille Recipe

🧡 Why You’ll Love This Leftover Chicken Curry Recipe:

• Great for Leftovers: This recipe helps you use leftover chicken in a delicious way. It helps save food and makes planning meals easier.
• Tasty Spices: The mix of spices like garam masala, cumin, and coriander makes this curry very flavorful and aromatic.
• You Choose the Spice: You can make the curry as mild or as spicy as you like. It’s perfect for everyone.
• Easy to Find Ingredients: You don’t need any special ingredients for this curry. Everything you need is easy to find.
• Quick to Make: This curry doesn’t take long to cook, so it’s great for a fast meal during the week.

🍗 Jamie Oliver Leftover Chicken Curry Ingredients:

• 9 oz (250 g) cold leftover chicken, roughly chopped
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1/2 teaspoon salt
• 3 cloves garlic, crushed
• 1 inch (2.5 cm) piece ginger, grated
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 3 cardamom pods
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon coarse ground black pepper
• 1 can (14 oz/400 g) diced tomatoes
• 2 cups (500 ml) chicken stock
• 2 tablespoons plain yogurt

🍲 How To Make Jamie Oliver Leftover Chicken Curry

1. Prepare the Base: First, warm the oil in a large skillet over medium heat. Add the chopped onion and salt, cooking for about 10 minutes until the onion is soft. This creates a flavorful base for your curry.
2. Add Aromatics: Then, stir in the garlic and ginger, continuing to cook for another two minutes. This step infuses the oil with a rich aroma that is typical of many delicious curries.
3. Incorporate Spices: Next, add the ground coriander, ground cumin, garam masala, cardamom pods, cinnamon, turmeric, crushed red pepper, and black pepper to the skillet. Stir the spices around for about two minutes. The heat helps release their flavors, which is key for a deep, complex curry.
4. Simmer with Tomatoes: Add the diced tomatoes to the pan and mix well, making sure to scrape up any bits that have stuck to the bottom of the pan. The tomatoes not only add flavor but also create a saucy texture for the curry.
5. Thicken the Curry: Pour in the chicken stock and bring everything to a boil. Reduce the heat and let it simmer gently for about 20 minutes, or until the sauce thickens. This slow cooking helps develop the flavors more fully.
6. Add Leftover Chicken: Then, add your leftover chicken to the skillet. Heat through until the chicken is warmed up and the sauce reaches your desired consistency. Using leftover chicken not only saves time but also adds to the rich taste of the curry.
7. Finish with Yogurt: Remove the skillet from heat. Stir in one tablespoon of yogurt until fully incorporated, then add the second tablespoon. This adds a creamy texture and cools down the spice level slightly, balancing the flavors.
8. Serve Warm: Gently reheat the curry before serving to ensure it is warm. This dish is perfect when served hot, offering comfort and warmth with every bite.

💭 Recipe Tips:

• Use Fresh Spices: Use fresh spices for a better taste. Old spices won’t flavor your curry as nicely.
• Change the Spice Level: If you like less spice, use less red pepper and garam masala. Add more if you like it spicy.
• Cook Slowly: Let the curry cook slowly to bring out all the flavors. Don’t hurry this step.
• Keep Stirring: Stir often while the curry cooks. This stops it from sticking to the pan and burning.
• Add Yogurt Carefully: Add the yogurt slowly and mix well. This keeps it smooth and stops it from splitting.

🥗 What To Serve With Leftover Chicken Curry?

Leftover Chicken Curry goes great with basmati rice, naan bread, cucumber raita, or mango chutney. You can also have it with steamed broccoli, roasted carrots, sautéed spinach, or a simple salad for a tasty and full meal.

🎚 How To Store Leftovers Leftover Chicken Curry?

• Refrigerate: Store the curry in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze the curry in a sealed container for up to 1 month. Thaw it in the refrigerator before reheating.

🥵 How To Reheat Leftovers Leftover Chicken Curry?

• In The Oven: Preheat the oven to 325°F (163°C). Place the curry in an oven-safe dish, cover it with foil, and heat for about 15-20 minutes.
• In The Microwave: Put the curry in a microwave-safe dish, cover it, and heat for 3-4 minutes on high, stirring halfway through.
• On the Stove: Reheat the curry in a saucepan over medium heat, stirring frequently, until hot.

FAQ’S

Jamie Oliver Leftover Chicken Curry Nutrition Facts

• Calories: 292kcal
• Carbohydrates: 14g
• Protein: 20g
• Fat: 18g
• Saturated Fat: 3g
• Polyunsaturated Fat: 13g
• Cholesterol: 51mg
• Sodium: 610mg
• Fiber: 3g
• Sugar: 6g