Leftover Chicken Curry

Leftover Chicken Curry

20 min, serves 4

Ingredients

cooked chicken   300g, or whatever's left
onion            1, chopped
garlic           3 cloves, crushed
ginger           thumb, grated
curry powder     2 tsp
ground cumin     1 tsp
tinned tomatoes  1 tin
yoghurt          100g
spinach          200g
oil              2 tbsp

Day two of the roast chicken. Uses about half the meat off the bird.
If you have browned onions and garlic ginger paste in the freezer, this is a ten minute job.

Recipe

1. Soften the onion in the oil for 5 minutes, then the garlic and ginger for 1 minute:

[onion 1 chopped, garlic 3 cloves crushed, ginger thumb grated, oil 2 tbsp]

2. Spices in, stir for 30 seconds:

[curry powder 2 tsp, ground cumin 1 tsp]

Half a minute in hot oil is the difference between curry powder tasting like curry and tasting like dust.

3. Tomatoes in, simmer 10 minutes.

4. Off the heat, stir in the yoghurt.

Yoghurt goes in off the heat or it splits.

5. Back on low. Spinach until it wilts, then the chicken for 2 minutes, just to warm through.

The chicken is already cooked. Simmer it properly and it goes stringy.

Eat within two days of roasting the bird, and only reheat it once.