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:
Sauce
- 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
Instructions:
- 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!
Wit Scots Eat 