Dry-fry the spices for about 30 seconds, before tipping them into a small bowl.
Add oil to the pan and when hot, add the onions and cook over a medium heat for 3 to 4 minutes, when they should begin to soften. Add the ginger-garlic paste, stir well and cook for a minute or two.
Add the refreshed spices and stir well to ensure that they are well mixed with the onions, before adding torn up strips of roast chicken. Cook for another minute before adding the tomatoes.
Add about 125ml of chicken stock or water and half a teaspoon of tamarind paste or a splash of fresh lemon or lime juice. Bring to the boil, then simmer for about 15 minutes. About 5 minutes before the end, add the cooked potatoes. Ensure that they are completely warmed through.
If the curry is too liquid, you can add some of the magic cookie dust to thicken it up! About 1 tablespoon will do.
Check the seasoning and add a splash of cream.
Serve with rice, cucumber and spring onion salad and sambal .
Labels:
Chicken , Frugal , Fruit and Vegetables , Leftovers , Lunchbox , Tips and Tricks 5 comments:
belleau kitchen said...
brilliant idea to use the sunday roast to make this... so full of spice and flavur 9:45 pm Marmaduke Scarlet said...
Thanks Dom! I bought a particularly hefty beast to roast last week, so I'm going to have to think of more inspiration!
Normally I like the whole thing of a long slow curry, bubbling away, partying in the pot and not eaten for at least a day or possibly two . . . but this ticked all the boxes on taste and speed! Barely took longer than cooking the rice!
:12 pm MaryMoh said...
I love curries, especially chicken curry. I always make my own curry paste. Back home in Malaysia, we can easily get freshly made curry paste. It's so convenient. But sometimes when I'm lazy, I do go for the packet ones. Not too bad. It's a smart way to use left over roast. I always use fresh chicken. Leftover roast always ends up in my sale. Next time I must try to use them in curry.
pm Marmaduke Scarlet said...
Mary - you're right, slow cooking with fresh chicken gets a much better flavour - especially the next day when all the flavours have got to know each other!
BTW - can you help? I have a memory of my mother buying square blocks of curry paste in a market in KL, but I have never seen anything like that here. Was I imagining it?
pm belleaquablog said...
Ha - I always thought malay curries were sweet and sickly, and you have just proved me wrong.
BTW, I have just moved to London and haven't been able to buy and Steenbergs spices - do you know where I can get some?
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ShareThis About Me Marmaduke Scarlet Born in Nottingham. Grew up in Kuala Lumpur and now based in north London. Marketing Communications professional, project manager, writer, researcher, tree hugger, home cook and food blogger. Trainee assassin sounds more interesting though but the reality is that I am cooking seasonally, learning to forage and to trust my instincts, and writing about food; discovering new ingredients and dreaming that I'm part kitchen witch, part mad scientist. I wish!
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