Chicken curry recipe

The perfect curry to make with your leftovers

General info

Serves: 4


A curry using leftovers to warm you up on a chilly evening.

  • Some leftover chicken (600g)
  • 1 onion chopped
  • 2 garlic cloves chopped
  • Inch or two of ginger peeled and chopped small
  • 1 fresh red chilli chopped
  • 1 tsp garam marsala
  • ½ tsp fenugreek
  • Some crushed black peppercorns
  • A handful fresh coriander
  • 300ml chicken stock
  • 2 tbsp plain yoghurt
  • Oil


  1. Fry the onions until soft
  2. Add the garlic, chilli and ginger and fry until golden
  3. Add garam marsala, crushed pepper corns and ground up fenugreek and fry for a minute or so
  4. Add just-washed leaves of spinach, then put the lid on for a few minutes to wilt leaves
  5. Add left-over chicken, tomatoes and chicken stock
  6. Simmer for 20 minutes, or more if you want – reduce to consistency you fancy
  7. Add coriander and stir in yoghurt

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If you loved this curry, also take a look at our recipe for Aromatic Chicken Curry With Tomato Salad.

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