Leftover roast chicken is incredibly versatile and in this dish it’s easy to use. If you don’t have leftover roast chicken you can use fresh to make this weekday curry. I’ve been trying to introduce the kids to curry and this is a very mild, child-friendly curry that also happens to be delicious.
INGREDIENTS
Serves 2 Adults & 2 Kids
320g cooked chicken
60g almonds
200g full fat plain yoghurt
200ml milk
2 tbsp curry powder
1/2 head garlic
thumb-sized piece of ginger
2 tbsp veg oil
1/2 tsp salt
black pepper
- Blitz the almonds in a food processor. (If using fresh chicken chop and fry it now.) Peel and chop the garlic and ginger then fry in the oil on a medium high heat for a minute or two until they’re fragrant.
- Add the almonds, curry powder and salt and cook for a minute then turn the heat down to medium low and add the yoghurt and milk and stir to combine.
- Chop the chicken into bite-sized pieces then add to the curry and cook until the chicken is warmed through. Grind over with black pepper and serve.
One Tough Cooker 