Spiced Indian chicken recipe
This spicy chicken recipe is perfect for transforming leftover cooked chicken from your Sunday roast into a tasty midweek meal. You can use any cooked chicken, or try our Honey roast chicken recipe below. Simply chop or shred the leftover meat to stir into this spicy curry sauce.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 189 calories / serving
Ingredients
- 1 onion, diced
- 1 tsp olive oil
- 150g tikka curry paste, or Indian curry paste of your choice
- 2 tomatoes, diced
- ½ chicken stock cube, crumbled
- 4 tbsp single cream
- handful coriander, to serve
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Shop ingredientsEach serving contains
- Energy
- 790kJ 189.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 7g
of the Reference intake
Carbohydrate 9.3gProtein 9.8gFibre 4.4g
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- Sauté the onion in the oil, until soft. Add the curry paste and cook, stirring, for 4 mins.
- Add the tomatoes, ½ stock cube and 100ml water; simmer for 20 mins.
- Add 4 large handfuls of chopped leftover roast chicken (or try our Honey roast chicken recipe); simmer for 10 mins, or until the chicken is piping hot.
- Stir in the cream and top with a few torn coriander leaves. Serve with baked potatoes and a green salad, if liked.
- See more Indian recipes
