Chicken and Tomato Spiced Curry

Great for lunchGreat for freezing

This is a great recipe for using up any leftover chicken and any vegetables that you might have in the fridge. Serve with Jasmine or Basmati rice and poppadoms. If you like a hot curry add more curry paste.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 4

  • 3 tablespoons vegetable oil
  • 1 onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and crushed
  • 1 tablespoon tomato puree
  • 400g can chopped tomatoes
  • 1 teaspoon red wine vinegar
  • 300g leftover vegetables such as red peppers, cauliflower, runner beans, French beans, carrots, prepared and chopped into small pieces
  • 450g cooked chicken, cut into bite sized pieces
  • Salt
  • Pepper
To serve:
  • Jasmine rice
  • Poppadoms
  • Coriander sprigs
  • 1 tablespoon Madras curry paste

Instructions

  1. Heat the oil in a large frying pan, reduce the heat and add the onion and garlic. Cook over a medium heat until golden. Add the curry paste and cook for 1 minute to cook off the spices.
  2. Add the tomato puree, chopped tomatoes, vinegar and 200ml water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.
  3. Add your chosen vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for about few minutes or until the chicken is piping hot.

Note: Rice safety

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating. Never leave cooked rice to cool on its own - always chill it quickly for example under running cold water. If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout. Never keep rice chilled for longer than 1 day or frozen for longer than 1 month. Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.

Rate it
* * * . .
Mug for portioning rice

TOP TIP

Add chopped tomatoes to sauces, pizzas or whatever you are... Read more