Leftover chicken curry

• servings: 4 servings
• total time: 1 hour

Ingredients

2 tsp fennel seeds

2 tsp black peppercorns

3 tbsp vegetable oil

100g/3½oz onions, finely chopped (about 1 medium onion)

5 curry leaves

2 green bird’s-eye chillies, cut in half lengthways

4 garlic cloves, finely chopped

100g/3½oz tomatoes, chopped

1 tsp ground turmeric

500g/1lb 2oz leftover roast chicken, shredded

400ml tin coconut milk

1 tsp caster sugar

½ lime, juice only

salt

Coriander for garnish

Directions

In a pestle and mortar, grind the fennel seeds and black peppercorns to a coarse powder and set aside.

Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onions and fry for 6–7 minutes. Add the curry leaves and green chillies and fry, stirring, for a few seconds.

Stir in the garlic, fry for a minute then add the tomatoes and cook for 5 minutes. Stir well, making sure they don’t stick to the bottom of the pan.

Add the turmeric, ground fennel and peppercorns and stir well. Pour in 200ml/7fl oz water, bring to the boil and simmer on a low heat for 1 minute.

Add the chicken and season with salt. Stir in the coconut milk and simmer for 4–5 minutes. Add the sugar and lime juice, stir well and garnish with the coriander. Serve with basmati rice.

Nutrition

• Calories: 460kcal
• Total Fat: 30g
• Saturated Fat: 16.5g
• Total Carbohydrate: 7g
• Dietary Fiber: 1g
• Total Sugars: 5g
• Protein: 40g