Leftover Chicken Coconut Curry

Total Time
Prep 10 mins
Cook 20 mins


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.
Most Helpful

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.

PhilH February 11, 2008

Prepared using PhilH's invaluable suggestions. Quite good for jazzing up leftover chix.

Mr Sparkle February 09, 2011

omg i am so sorry but this is the only recipe on this site that i have tried and none of us liked it, i think it may have been the mustard seeds, but it tasted awful. I had to do some serious tinkering to make it edible.

lorraineinSpain January 09, 2011