Recipes
Leftover Chicken and Cream Curry
This was a recipe I created when I had to use leftover roast chicken, and half a cup of leftover cream. I decided on a curry as the curry can be used to hide some of the flavours used in spicing the chicken for roasting. There are many curry recipes out there using coconut cream or yoghurt, but I could not find any which used dairy cream.
I have found that this recipe works equally well with leftover gammon.
Ingredients
- Leftover chicken, skinned and cut into cubes
- ½ cup leftover cream
- 1 small onion sliced
- ½ tsp Ground ginger (you can use use fresh ginger)
- ½ tsp Ground coriander
- 1 heaped tsp Rajah Mild and Spicy Curry powder
- ½ cup chicken stock
- ½ tin of diced tomatoes (or equivalent volume of diced fresh tomatoes)
- Veggies
- 1 tsp Garam masala
Method
Fry the onions/leeks with the curry, ginger and coriander.
Add the chicken and mix well.
Add the diced tomatoed and mix with the chicken and onions.
Add the stock and simmer until the tomatoes start breaking down.
Add the veg, and cook until tender (add more water if necesary).
Add the cream and bring to the boil.
Simmer until the cream starts to thicken.
Add the garam masala and gently simmer for about two minutes (do not stir).
Stir, then serve on a bed of rice.
Enjoy!
(11 January 2026)
