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Quick Leftover Chicken Curry Recipe
Ingredients
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1 tablespoons oil
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1 onion, finely chopped
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1 tablespoons Yellow Mustard Seeds
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3 tablespoons Medium Curry Powder
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450 gram (1 pound) cooked chicken breast, diced
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300 millilitre (1/2 pint) hot chicken stock
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300 millilitre (1/2 pint) creamed coconut
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Heat the oil in a large saucepan and add the onion and Mustard Seeds. Fry over a high heat for 2 minutes. Reduce the heat, add the Curry Powder and cook for 1 minute.
- 2 Add the chicken and cook for 5 minutes. Stir in the stock and simmer uncovered for 10 minutes. Stir in the coconut cream and simmer for a further 10 minutes and then serve with cooked rice of your choice.
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