So is there anything more ubiquitous or convenient than a roast chicken? I try to cook one often, as it is the base for so many meal options. First you have a really nice roast chicken dinner and then a sandwich or salad the next day, a curry, stew or pie for dinner with more leftover chicken meat, and then a chicken stock. It’s amazing what you can get out of one bird! Below is a recipe for a home-style chicken curry that I love to make with leftover roast chicken. I make enough for two and freeze the rest in portions.
Ingredients
2 cups of leftover chicken
2 tbsp chopped tomatoes
1/2 cup coconut milk
1 tbsp Ballymaloe relish
1/2 cup of chicken stock
1/2 red pepper
For the curry paste
2 garlic cloves
handful of coriander stalks (keep leaves for serving)
1/2 red chilli (remove seeds if you don’t want it too spicy)
Knob of fresh ginger
1 tbsp sesame oil
1/2 lemongrass stalk
1/2 red onion
Method
First, make the curry paste; blitz all ingredients together in a mini processor. Heat the oil in a pan and add the curry paste. Stir around the pan until softened and then add the red pepper; cook for another few minutes, then add in the chicken and mix well so all the spice mix combines. Now add the stock and reduce for a few minutes; next add the coconut milk and tomatoes and reduce again for 4-5 minutes until thickened. Once it’s nicely reduced, add the Ballymaloe Relish and mix it in.
Serve with basmati rice and sprinkle with chopped coriander.