Roast Chicken Leftovers Curry

Ingredients

• 1onion, sliced
• 1 small knob (about 2 tablespoons)butter
• 1 large, or 2 smallsweet potato, cut into 2 cm cubes
• ½–1 teaspoonchilli flakes, or to taste
• 1 teaspoonground coriander
• 1 teaspoonground cumin
• 2 teaspoonspaprika
• 3 teaspoonsgaram masala
• 3 clovesgarlic, chopped or grated
• 2 cm pieceginger, grated
• 400–500 gleftover roast chicken, cut into small pieces (or fried chicken pieces)
• 1 tablespoontomato purée
• 2 tablespoonsground almonds
• 200 gfull-fat Greek yoghurt
• As neededboiling water
• Juice of 1 lime, plus 1 lime cut into wedgeslime
• 2 tablespoons, plus extra for garnishcoriander, roughly chopped
• 300 grice, to serve

Instructions

1. 1

   Sweat the onion

   Put the butter and sliced onion in a large frying pan. Cover and cook over a very low heat for about 15 minutes, stirring occasionally. If the onion starts to brown, turn off the heat but keep the lid on.

2. 2

   Cook the sweet potato

   Put the sweet potato cubes in a saucepan and cover with boiling water. Bring the water back to the boil, then reduce to a simmer and cook for 8–10 minutes, until the sweet potato is soft.

3. 3

   Make the curry

   Once the onion is ready, add the chilli flakes, spices, garlic and ginger. Stir over a low heat for 1 minute, then add the chicken, cooked sweet potato, tomato purée, ground almonds and yoghurt. Add enough boiling water to make a fairly thick sauce and cook for about 10 minutes, adding more water if it becomes too thick.

4. 4

   Cook the rice

   Meanwhile, cook the rice according to the packet instructions or your usual method.

5. 5

   Finish with lime

   After the curry has cooked for 10 minutes, stir in the chopped coriander and lime juice. Cook for 1 more minute.

6. 6

   Serve the curry

   Serve with the rice, lime wedges and extra coriander scattered over the top.

What is roast chicken leftovers curry?

This is a home-style curry built around leftover roast chicken, cooked with onion, spices and sweet potato in a thick, gently tangy sauce. It takes inspiration from Indian flavours, while using a practical mix of familiar store-cupboard ingredients.

The version works because the sweet potato adds substance and the yoghurt and ground almonds help make the sauce creamy. Lime and fresh coriander brighten the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 381 calories, 32g protein, 46g carbs, 7g fat.

The rice and sweet potato provide most of the carbohydrates, while the chicken supplies much of the protein. Butter, ground almonds and full-fat yoghurt contribute fat, and the yoghurt also adds some protein. Pair the curry and rice with extra vegetables or salad for a more varied plate.

Why use leftover chicken?

Leftover roast chicken is already cooked, so it needs only enough time in the sauce to heat through and take on the spices. Cut it into small pieces so it distributes easily among the sweet potato and rice.

Turkey or another suitable leftover meat can be used in its place, as the recipe description suggests. Keep the pieces bite-sized so every serving has a good mix.

Build flavour with a low heat

Onion: sweating it gently under a lid for about 15 minutes softens it without aiming for deep browning. Stir now and then, and turn off the heat if it starts to colour.

Spices: add the chilli, ground coriander, cumin, paprika and garam masala with the garlic and ginger. A minute of stirring over low heat lets them mingle with the onion before the wetter ingredients go in.

Get the sweet potato tender

Even-sized 2 cm cubes help the sweet potato cook at a similar rate. Simmer for 8–10 minutes, checking that the pieces are soft before adding them to the curry.

Drain off the cooking water before adding the cubes to the pan. Handle them gently so they keep their shape as the curry simmers.

Adjust the sauce and finish

The ground almonds and yoghurt contribute to the curry’s thick, creamy texture. Add boiling water a little at a time until the sauce is thick but easy to spoon; add more if it tightens during cooking.

Stir in the lime juice and coriander for the final minute rather than at the beginning. The recipe serves the curry with extra lime wedges and coriander for a fresh finish.

Serve with rice

Rice makes this a filling meal and catches the sauce. Cook the 300 g according to the packet instructions or your preferred method while the curry simmers.

For a balanced plate, serve a portion of curry with rice and add a simple side of vegetables or salad if you have them to hand.

Recipe notes & tips

• Keep the onion covered over a very low heat so it softens without browning.
• Cut the sweet potato into even 2 cm cubes for more consistent cooking.
• Start with ½ teaspoon of chilli flakes if you prefer a gentler curry.
• Add boiling water gradually so you can control how thick the sauce becomes.
• Stir carefully once the sweet potato is in the curry to help the cubes hold their shape.
• Have the rice cooking while the curry simmers to bring the meal together on time.

Variations

• Use turkey: Swap the roast chicken for leftover roast turkey, cut into small pieces.
• Adjust the heat: Use chilli flakes to taste, starting with the lower amount for a milder result.
• Change the rice: Serve with another type of rice cooked to your preference.
• Add extra coriander: Scatter more chopped coriander over each serving for a fresher finish.

Common mistakes to avoid

• Browning the onion: Keep the heat very low and turn it off if the onion starts to colour.
• Uneven sweet potato pieces: Cut them into similar 2 cm cubes so they soften at roughly the same pace.
• Overcooking the chicken: Since the leftovers are already cooked, simmer only for the stated time and ensure they are heated through.
• A sauce that is too thick: Add a little more boiling water while it cooks.
• A watery sauce: Add water sparingly and allow the curry to simmer until it reaches a thick consistency.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat only once, until steaming hot throughout; store rice separately if possible and reheat it thoroughly as well.

Frequently asked questions