Leftover Roast Chicken Curry

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I know there haven’t been many recipe posts in the last few months, but I promise the time hasn’t been misspent! I’ve recently started a supper club in Folkestone which is super exciting for me and has taken up quite a bit of time. But I will definitely try to share recipes more frequently because, at the end of the day, that’s what this blog is all about!

Last weekend I practiced the dry brining method I used on last year’s Thanksgiving turkey, this time on a chicken. It worked really well on last year’s turkey, producing the moistest bird I’ve ever made, and the results were the same with the chicken. But, really, that’s an aside. The point of this post is to share fellow food blogger Frugal Feeding’s fantastic recipe for leftover turkey (or chicken) curry.

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The best thing about this curry is that there is a really interesting mix of spices: cardamom, turmeric, cumin and coriander, with garam masala added in the last 15 minutes rather than with all the other spices. It’s the layering of the spices that adds depth to this curry, then there’s the richness of coconut milk and the acidity of tomatoes. Staying in the vein of frugal feeding, I used some tomato innards I had in the freezer – whenever I make salsa or anything else where I deseed tomatoes, I put them in a tupperware in the freezer and add them to stews or curries in place of canned chopped tomatoes or sometimes even in place of fresh tomatoes. They even work in the one-pot pasta recipe in a pinch. I had half a box of coconut cream and a small bit of leftover whipped cream (no sugar) which I added in place of the can of coconut milk and just for fun I added a few dried kafir lime leaves and a clove or two (in place of the cinnamon).

The result was a delicious, warming curry that really hit the spot on a cold autumn night. Check out Frugal Feeding’s fantastic selection of recipes because you’re bound to find something that looks so delectable you’ll run out to the store for the ingredients straight away – or you might have all the stuff on hand already, it is frugal after all!

Bon appetit!