Easy Leftover Chicken Curry

4 standard portions

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Ingredients

• 1 tbsp Olive Oil
• 1 Onion (peeled and finely chopped)
• 2 Garlic Cloves (peeled and finely chopped)
• 1 tsp Ginger (peeled and grated)
• 1 Red Pepper (Deseeded and sliced)
• 2 tbsp Curry Powder (mild or medium)
• 150 g Mango Chutney
• 150 g Creme Fraiche or Coconut Cream (full-fat)
• ½ tsp Salt
• ¼ tsp Black Pepper
• 2-3 tbsp Boiling Water (optional)
• 1 tbsp Coriander (chopped)
• 300 g Leftover Chicken (shredded or sliced)

Method

1. Heat the oil in a large frying pan or shallow casserole. Add the chopped onion, garlic, ginger and red pepper. Cook over a medium heat for 4–5 minutes, stirring occasionally, until the onion has softened and the pepper is beginning to become tender.
2. Stir in the curry powder and cook for around 30 seconds, stirring continuously, until fragrant.
3. Reduce the heat to low and stir in the mango chutney and crème fraîche. Season with salt and black pepper, then simmer gently for 4–5 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
4. If the sauce is too thick, stir in 2–3 tablespoons of boiling water. Add the cooked chicken and stir until it is completely coated in the sauce. Simmer gently for 4–5 minutes, or until the chicken is piping hot throughout.
5. Taste and adjust the seasoning. Scatter over the chopped coriander and serve immediately with your chosen side dishes.