I adore BBQ season, but I have to admit most of the time my eyes are bigger than my belly when it comes to planning out our meals and I have found myself overcooking, particularly in the chicken department so it was time to come up with a tasty way to use up those leftovers! So from there, this Leftover Chicken Curry was born!
This recipe is Gluten Free, Dairy Free, Paleo & Whole30.
Leftover Chicken CurryPrint This
- 3-4 cooked chicken breasts, cut into chunks
- 1 large red onion, finely sliced
- 2 bell peppers, finely sliced
- 1 thumb size piece of ginger, grated
- 3 cloves of garlic, minced
- 750g-1kg butternut squash, cubed
- 1 red chilli, finely sliced
- 1/2 tbsp ground turmeric
- 1 1/2 tbsp medium curry powder
- 1/2 tbsp ground cumin
- 1 can of coconut milk or creamed coconut
- Coconut oil or olive oil
- To serve: fresh coriander & spring onions
- Optional: Salt & Pepper to season
- In a large wok or pan heat about a tbsp of your chosen oil, and sauté the onion.
- After about 1-2 minutes, when the onion has started to become translucent add in the garlic, chilli, ginger, turmeric, cumin and curry powder – mix thoroughly adding a tsp or so of water if necessary.
- Allow the onions and spices to cook for 2-3 minutes before adding the squash.
- Once the squash has started to soften add the peppers and mix thoroughly.
- Give everything a good stir and add in the coconut milk or cream, stirring again until it has fully combined.
- Allow the mixture to come to a gentle boil (you want it to start to bubble slightly around the edges) before reducing the heat and simmering for about 10 minutes, stirring occasionally, once the squash is cooked through add in the chicken and cook for a further 3-4 minutes until it is heated through.
- Serve and enjoy with some coriander & spring onions to garnish.