Leftover Chicken Coconut Curry

READY IN: 30mins
Recipe by lena olafsson


Top Review by PhilH

Sorry, but as Asian food is my life, this one misses the mark. I had half a barbecued chicken to get rid of. It seemed the perfect idea. Followed exactly, but when tasted, it lacked. Had to do emergency surgery! Here is what I suggest next time.. To the spice add 1tsp paprika, a little chilli powder if you wish. (We need to add body to the curry). If using leftover chicken, just throw in 2 mins before the end. Let the spices and sauce cook FIRST. Add 1 tbsp of lemon juice just before serving. Rescued.

Ingredients Nutrition


  1. chop the onion and chilis small.
  2. In a blender put water ginger and peeled garlic and blend it.
  3. If mixture is too thick add a bit more water.
  4. The paste should be the consistancy of apple sauce.
  5. set aside.
  6. Heat the oil in the pan and add the onion and chilis, cook till the onion is transparent take onions/chilis out with a slotted spoon and put in the blender.
  7. Add mustard seeds to oil and cook until they start to pop.
  8. Add the ginger garlic paste and spices,fry for about a minute.
  9. blend coconut milk with the onion and chilis in the Blender until the chilis are nothing but minute green specks.
  10. In a pot heat chicken in a bit more oil.
  11. Add the chicken to the spice mixture and add the blended coconut milk to the chicken, heat thoroughly.
  12. add salt to taste serve with white basmati rice.
  13. *note:add as many chilis as you want to make this dish spicier.

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