Main Meals

Taylor’s Leftover Chicken Jalfrezi

Using leftovers from any Roast is a superb way of cutting costs and using your meat to its fullest, this recipe is a quick way of rustling up a dish that’ll heat your boots and fill your stomachs!

What you need:


  • 1/2 Onion
  • 2-3 garlic cloves
  • Chilli
  • Tin of Tomatoes
  • Chicken Stock (or water is fine)
  • Ground Coriander
  • Cumin
  • Tumeric


The rest

  • 2 Chicken Breasts, or the leftover chicken from a Sunday roast
  • 1/2 Onion
  • Chilli (either flakes, or red chillies)
  • Ground Coriander
  • Cumin
  • Tumeric
  • Garam Masala


  1. 1st add a tsp tumeric, coriander & cumin to your leftover Chicken Fry onions, garlic, chilli till coloured

2. When onions etc are coloured, add a cup of chicken stock, simmer for 15mins till almost all liquid is gone

3. Add a tbsp of ground coriander & cumin. Then just a tsp of tumeric, fry for a min. Add a tin of tomatoes and a splash of water. Simmer 15

4. Fry off onion & chilli till browned. Add red pepper, fry for 2 mins then add your chicken.

5. Add your curry “gravy”, stir through and simmer gently for 10/15mins. Add water if it gets too dry

6. A pinch of garam marsala for the last few minutes and your Leftover Chicken Jalfrezi, served with rice is done! Tuck right in!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s