Leftover Chicken Curry


You can also use leftover turkey to prepare this comfort dish.

For maximum flavor use the most aromatic curry you can find. I like the mild Sharwood curry but a curry paste can also be used. If you like hot an spicy food use a medium or hot curry. This dish can be refrigerated for 3 days and if you freeze it bring back to a boil over low heat to reconstitute in a smooth sauce. To roast almonds scatter them on a baking sheet and roast 5 to 10 minutes in a hot oven.

Kitchen hack

After whisking liquids in the roux, stir with a wooden spoon to prevent the sauce from sticking to the pot and  render a metallic taste.

Servings: 6 to 8

Prep Time30 minsCook Time20 minsTotal Time50 mins

  cup (75 g) butter
 125 g sliced mushrooms
 1 onion, chopped
 ½ cup (62 g) all-purpose flour
 2 tsp (10 ml) mild or medium curry powder or curry paste
 1 tsp (5 ml) salt
 2 cups (500 ml) unsalted chicken broth
 2 cups (500) milk
 4 cups (1 liter) cooked chicken coarsely chopped
 ½ cup (50 g) toasted almond slices (optional)
 Cooked white rice for 6 servings

1

Heat the butter over low heat in a large saucepan and cook the onions and mushrooms 10 Minutes.

2

Remove saucepan from heat and whisk in flour, cury and salt. Cook for 1 minute on low heat and remove saucepan from heat.

3

Gradually whisk in chicken broth and milk, bring to a boil stirring constantly, reduce heat at medium low and cook for a few minutes until the sauce is thickened. Stir occasionally with a wooden spoon.

4

Add chicken and cook a few minutes until chicken is hot. Sprinkle almonds on each serving and accompany with cooked white rice.

Ingredients

  cup (75 g) butter
 125 g sliced mushrooms
 1 onion, chopped
 ½ cup (62 g) all-purpose flour
 2 tsp (10 ml) mild or medium curry powder or curry paste
 1 tsp (5 ml) salt
 2 cups (500 ml) unsalted chicken broth
 2 cups (500) milk
 4 cups (1 liter) cooked chicken coarsely chopped
 ½ cup (50 g) toasted almond slices (optional)
 Cooked white rice for 6 servings

Directions

1

Heat the butter over low heat in a large saucepan and cook the onions and mushrooms 10 Minutes.

2

Remove saucepan from heat and whisk in flour, cury and salt. Cook for 1 minute on low heat and remove saucepan from heat.

3

Gradually whisk in chicken broth and milk, bring to a boil stirring constantly, reduce heat at medium low and cook for a few minutes until the sauce is thickened. Stir occasionally with a wooden spoon.

4

Add chicken and cook a few minutes until chicken is hot. Sprinkle almonds on each serving and accompany with cooked white rice.

Leftover Chicken Curry

 

 

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