2 2008-07-24T00:04:27+01:00 The perfect dish to make use of left over chicken and a few left over vegetables. 267 Serves 4 * 3 tablespoons vegetable oil * 1 onion, peeled and roughly chopped * 2 garlic cloves, peeled and crushed * 1 tablespoon [[tomato puree]] * [[400g]] [[canned chopped tomatoes|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]] * [[black peppercorns|Pepper]] To serve: * Jasmine rice * Poppadoms * [[herbs|Coriander sprigs]] # 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. # 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. # 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. 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. false true false true false false true false false 3.0642443391258557135334386519 1899 5819.0 2 true approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson Traditional indian spice 46 Madras curry paste A sweet, tangy base for Indian curries.