5 from 7 votes
Close up of leftover chicken curry
Leftover Chicken Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Fry onions, spices, and tomato puree to make a rich, comforting curry sauce for leftover chicken. Simmer for 15 minutes for a simple week-night curry. Keto friendly.

Course: Main
Cuisine: Indian
Keyword: Leftover chicken curry
Servings: 2
Calories: 94 kcal
Author: Helen Best-Shaw
  • 1 tsp vegetable oil
  • ½ onion
  • 1 clove garlic
  • 2 tsp curry powder
  • 1 tsp turmeric powder
  • 2 tsp plain flour
  • 150 g leftover roast chicken diced into 1 cm cubes
  • 240 ml chicken or vegetable stock
  • 1 tbsp tomato puree
  • salt and pepper
  1. Chop the onion and fry for a few minutes. Crush and add the garlic, and cook for about 2 minutes.

  2. Add the turmeric, curry powder, and flour along with the chicken, and then stir until the meat is well coated. Cook for a further two minutes or so, to cook out the taste of the flour and bring out the aroma of the spices.

  3. Add a little stock, and stir until you have a smooth paste. Add the rest of the stock slowly. Then add the tomato puree and stir again until well mixed.

  4. Turn the heat down low. Cover and simmer for 15 minutes. Serve with flatbread or rice.

Recipe Video

Recipe Notes

Hints and Tips

Gluten Free Version

To make this dish gluten free, omit the regular flour. Put a teaspoon of cornflour (cornstarch) into a small bowl. Stir in a tablespoon of the stock to make a smooth paste. Add this paste along with the rest of the stock.

Don’t worry about the appearance of the white milky cornflour paste it will go clear as it cooks.  You don’t need to add the stock slowly when using cornflour, but you do need to fry the spices as normal. Once the spices have cooked, simply make the paste then add it and the rest of the stock all at once.

Nutritional Information

Nutrition Facts
Leftover Chicken Curry
Amount Per Serving
Calories 94 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 177mg8%
Potassium 260mg7%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 3.4mg4%
Calcium 16mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.