I make my left overs taste gooooood – chicken curry of no particular type.

I made roast chicken on Tuesday. And after we ate, we stuck the rest in the fridge for sandwiches… Except no one has had a chicken sandwich, so what to do with a chicken carcass and six hungry people?

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The simple answer is curry. The long answer is this recipe which has been adapted from a variety of different places from friends who make a simple curry powder and jam sauce to a master chef takes you seven hours butter chicken thing (mine is NOT that complicated). What it is not, is out of a jar.

Firstly, I use spices. This curry needs to be mild enough for the kids, but flavorsome enough to keep LSH interested in eating my food. Not too sweet for my Dad, but not sour or too weird looking for my mum. Oh, and I have to be able to cook it with TintPants “helping”. And not make too much mess.

For this you’ll need:

Chicken – cooked. Some. (Depends what’s left on the carcass!)
2 chicken stock cubes
2 onions
1 can of chopped tomatoes
Coriander
Garlic powder (or chopped, whatever)
Garam Marsala powder (about 2tsp)
Medium curry powder (about 2 tsp)
Cumin
Some fresh coriander (it’s yummy)
Randomly chopped up veg (I had courgette, cauliflower and aubergine in the fridge)
Water

Rice to go with it, or equally some naan bread works well too. Or both…

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Roughly chop the onions, and fry them gently in a big pan or wok in a good slosh of oil. Chuck in the garlic and spices and fry the lot until the onions are soft. Then put in the chopped tomatoes and crumble in the stock cubes. Refill the can with water and stick this in too.

Once they’re all in the pan get the sauce simmering, then cover with a lid and leave to simmer on low while you write a blog post about the nice smells coming from your kitchen.

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Give the sauce a taste and then chuck it into a blender (this bit is important!). Once blended, you’ll end up with a thick creamy sauce which has no need of flour to thicken it, which makes my gluten free friends happy.

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It’ll go an orangey colour once blended. This is the colour from the onions and everything when blended. Give it a taste, make sure it’s slightly stronger than you’d like. This is because the rice makes it blander (is that even a word?). But anyway, this is the texture you’re looking for…

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Next you need to strip the chicken carcass. This is foul (ba boom tss!). It’s just not pleasant having your hands buried in a cold, oily chicken. But for the taste, it’s well worth it. Fry the chicken bits in oil and a sprinkle of garam Marsala.

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Then cut up the vegetables into big chunks (over 1 inch) and fry these along with the chicken for a few minutes. Why veg? Well, that chicken won’t feed six so it needs to be bulked out with something, and it’s quite a nice way to add in extra veg to a curry meal. This will definitely have a few of your five a day…

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Stir in the sauce and use a little water to clean out the last bits in the blender and loosen the sauce, then cover and let it simmer until the veg softens (about 25 minutes? Long enough to cook some rice). While it’s simmering, you might want to stir it a few times just to make sure nothing sticks to the bottom of the pan.

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Finally, eat. You’ve been sniffing this food for around an hour now and you’re probably hungry.

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