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Leftover chicken and cauliflower curry

This leftover chicken and cauliflower curry can be made with roasted or grilled chicken. It’s very easy and not too spicy, but you can add more chilli to it, if you like the heat. Serve it with boiled rice and mango chutney on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups leftover roasted chicken
  • 1 cauliflower leaves separated
  • 2 large carrots
  • 1 Tbsp oil
  • 1 onion
  • 2 cloves of garlic
  • 2 cm piece turmeric
  • 2 cm piece ginger
  • 1 red chilli
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp garam masala
  • 1 tinned tomato
  • 1 piece cinnamon bark
  • Salt and pepper

Method
 

  1. Cut the leftover roasted/grilled chicken into bite-sized chunks and set aside.
  2. Tear the cauliflower into small rosettes and slice the leaves. Cut the carrots into small chinks.
  3. Chop the onion, garlic, turmeric and ginger. Cut the chilli in half, remove the seeds and veins, then chop the flesh.
  4. Heat the oil in a heavy-based pan and fry the onion for 5 minutes, then add the chilli, garlic, ginger and turmeric root. Stir for a minute, then add the seeds and stir for another 30 seconds, then add the garam masala. Add the cauliflower and carrot pieces, then stir for a few seconds to coat them well.
  5. Add the chopped tomatoes and enough water to cover the vegetables well. Season to taste, add the bay leaf and cinnamon bark.
  6. Bring to the boil, cover, turn down the heat and gently simmer for about 15 minutes.
  7. Add the cauliflower leaves and cook for another 10 minutes or so, until the veggies are tender.
  8. Serve immediately, with fresh coriander scattered on top.