Jamie Oliver Leftover Chicken Curry

I didn’t think much of it when I tossed cold chicken into a pan with some old spices and a can of tomatoes. But wow—Jamie Oliver Leftover Chicken Curry turned out to be something else entirely. Creamy in that lazy, generous kind of way. The kind of comfort food that sneaks up on you, smells like warmth, and tastes like it remembers where you’ve been. I made it on a night I felt too tired to think. Funny how it still felt like a small celebration. (inspired by Jamie Oliver)

Ingredients Needed

Chicken & Base

• 250g leftover roast chicken, roughly chopped
• 2 tbsp vegetable oil or ghee
• 1 large onion, chopped
• ½ tsp salt
• 3 cloves garlic, crushed
• 1-inch piece ginger, minced or grated

Spices

• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 3 cardamom pods, lightly smashed
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• ½ tsp crushed red pepper (adjust to taste)
• Freshly ground black pepper

Sauce

• 2 tbsp plain yogurt (thick and tangy)
• 400g diced tomatoes
• 500ml chicken stock

How To Make Jamie Oliver Leftover Chicken Curry

1. First things first — oil in a skillet. Medium heat. Toss in the onion with the salt and just… let it go. Like ten minutes, maybe more. It softens and slouches into the pan, starts smelling sweet. You’ll know when.
2. Next comes garlic and ginger. They sizzle, they punch the air. Give them two minutes. Stir like you mean it.
3. Then, boom — in with the spices. Everything dry. The color changes. Stir like it owes you something. About two minutes of that. You’ll smell it in your shirt later. Worth it.
4. Now the tomatoes. Dump ’em in. Scrape the pan. Those brown sticky bits? Gold. Let it bubble.
5. Pour in the stock. All of it. Crank the heat for a second, get it going, then slow it down. Let it simmer for a solid 20 minutes. Sauce thickens. It darkens. It starts to look like it belongs.
6. Now, finally, your leftover chicken. It doesn’t need much—just enough time to soak and warm up in that spiced sauce. Let it breathe in there.
7. Kill the heat. Spoon in the yogurt, one dollop at a time. Stir slow. Gentle now. Don’t let it split.
8. Serve it hot. It asks for rice. Maybe some naan. Maybe just a spoon and a quiet moment.

Why I Love This Recipe

Honestly, I made it because I was broke, tired, and had leftover meat staring me down. But this? It tasted like I’d planned it for days. My sister popped by, didn’t even take off her coat, ate a full plate by the window. We didn’t speak much. Didn’t need to.

It’s the kind of meal that says, “Hey. You did enough today. Sit. Eat.”

Recipe Tips

• Spices are everything. If they smell like cardboard, throw them out.
• Don’t rush the simmer. It needs time to become something.
• Stir like it’s therapy. It kind of is.
• If the yogurt’s too tangy for your vibe, try a splash of cream instead.
• No chicken, Roasted cauliflower works. Not the same, but still good.

How To Store This Jamie Oliver Leftover Chicken Curry

• At Room Temperature: Don’t let it sit out too long. Two hours, tops. Then it’s a gamble.
• In the Fridge: Sealed up, it’ll keep for three days. The flavors deepen. It’s even better cold, weirdly.
• In the Freezer: Yeah, it freezes. Just label it or you’ll forget what it is.
• Reheating: Microwave works, but stir halfway. Stove is better. A splash of water, low heat, don’t walk away.

Let’s Answer a Few Questions!

Can I use raw chicken?
Yep. Just cook it first. Don’t mess with undercooked poultry.

What if I don’t have garam masala?
Make your own mix. It’s not sacred. Equal parts cumin, coriander, and cinnamon does the trick.

Can this be dairy-free?
Sure thing. Use coconut milk. Different vibe, still tasty.

How do I thicken the sauce?
Simmer uncovered. Or cheat — use a spoon of tomato paste.

Can I make it ahead?
Yes. Should, even. It gets better when it’s had a night to sit with itself.

Nutrition Facts (per serving)

• Calories: about 292
• Carbs: 14g
• Protein: 20g
• Fat: 18g
• Sugar: 6g
• Fibre: 3g
• Sodium: 610mg

Try More Recipe:

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