Spiced Indian chicken recipe

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 208 calories / serving
  • Healthy
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This spicy chicken recipe is perfect for transforming leftover cooked chicken from your Sunday roast into a tasty midweek meal. You can use any cooked chicken, or try our Honey roast chicken recipe below. Simply chop or shred the leftover meat to stir into this spicy curry sauce.

  1. Sauté the onion in the oil, until soft. Add the curry paste and cook, stirring, for 4 mins.
  2. Add the tomatoes, ½ stock cube and 100ml water; simmer for 20 mins.
  3. Add 4 large handfuls of chopped leftover roast chicken (or try our Honey roast chicken recipe); simmer for 10 mins, or until the chicken is piping hot.
  4. Stir in the cream and top with a few torn coriander leaves. Serve with baked potatoes and a green salad, if liked.

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  • Ingredients

  • 1 onion, diced
  • 1 tsp olive oil
  • 1 x 185g jar Gujarati curry paste
  • 2 tomatoes, diced
  • ½ chicken stock cube, crumbled
  • 4 tbsp single cream
  • handful coriander, to serve
  • Energy 860kj 208kcal 10%
  • Fat 13g 18%
  • Saturates 4g 21%
  • Sugars 9g 10%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 14.5g Protein 9g Fibre 1.3g


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