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.
Chop the onion and fry for a few minutes. Crush and add the garlic, and cook for about 2 minutes.
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.
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.
Turn the heat down low. Cover and simmer for 15 minutes. Serve with flatbread or rice.
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.