Leftover chicken, a few veggies and tons of flavor from Indian spices and you’ve got an incredible meal that comes together in minutes and breathes new life into odds and ends from your fridge. It’s Chicken Curry in a Hurry!
It starts off as one day a week and soon becomes a way of life.
As you know, #SundaySupper has expanded to #WeekdaySupper, where every Monday through Friday we bring you meals that are simple enough to make any night of the week, and are suited to busy families. You can see what’s cooking up this week at the bottom of this post. And don’t forget about the #SundaySupper and #WeekdaySupper Pinterest boards!
As I mentioned, we drove to Kentucky for the week of Thanksgiving. Because I am
cheap frugal and hate throwing food away, my goal before we are leaving the house for any length of time is to use up any scrap of food I can find in the fridge so that we don’t have to throw anything away. If there is any fruit or veggies left before we leave, I throw it into a cooler to bring along. You should have seen what I had packed up for this trip – The Hubby and The Bug had turkey sandwiches for a lunch on the road, I had a salad, we had a tupperware full of grapes, the last serving of Greek yogurt became my breakfast when combined with a banana and some peanut butter at the hotel we stopped at on the way.
This recipe was born from that need to use up food. I had some chicken leftover when I roasted a whole chicken, and I was going to make up another chicken salad, but I really just wanted something a little bolder. I had seen Bobbi’s recipe for Chicken Biryani, where she totally transformed a grocery store rotisserie chicken, and I knew what I was going to do. So I took some inspiration from her and the recipe on my site for Slow-Cooker Indian Butter Chicken, tossed in some leftover cauliflower, since that had to get used up, too, and this is what we ended up with people!!
Can I tell you how good this recipe was? I wrote down what I was adding, just in case, but truly never expected it to make it to the blog. Luckily there were leftovers (plenty of leftovers – I still have some in the freezer. Squeeeee!) so that I could break out the camera in the daylight the following day. Unlike the hubby, I am not the world’s biggest fan of Indian cuisine (truth be told, it is really me tummy that is not a fan of Indian cuisine), but when I can control the richness and level of spice, I do enjoy it (and so does my sensitive tummy). Indian food is just so unique and robust, and this dish was no exception, even though it was a hodge podge and didn’t marinate or simmer or roast for a long period to fully develop the flavor. It was certainly not lacking in depth and deliciousness!
Do you try to use up every last bit of perishable food in your fridge before you go away?
- 2 T unsalted butter
- half of a large onion, chopped
- one 1-ince piece of ginger, grated
- 2 cloves of garlic, minced
- 4 c cooked, shredded chicken
- 3 t curry powder
- 3 t garam masala
- ½ t cayenne pepper
- one 6 oz can tomato paste
- 1 c light coconut milk
- 1 c chicken broth
- 2 c cooked cauliflower
- ½ c frozen peas
- ½ c plain Greek yogurt
- rice for serving (I used brown jasmine rice)
- In a saucepan over medium heat, melt butter, add onion and saute for several minutes until soft and translucent.
- Add the ginger and garlic, and cook for another minute or two, until fragrant.
- Add the curry powder, garam masala, and cayenne pepper, and fry the spices for a minute or two.
- Add the chicken, then stir in the tomato paste, coconut milk, and chicken broth and mix until well combined.
- Add the cauliflower and frozen peas, then simmer over medium heat until heated through.
- Just before serving, stir in the Greek yogurt.
- Serve over rice, if desired.
Need some more quick and easy dinner ideas?
Plus check out all of the other fast and tasty #WeekdaySupper recipes for this week:
Monday – Take A Bite Out Of Boca – Spinach and Goat Cheese Stuffed Chicken
Tuesday – Noshing With The Nolands – Brie, Apple and Ham Panini
Wednesday – girlichef – Salisbury Steak
Thursday – Cupcakes & Kale Chips – Chicken Curry in a Hurry
Friday – The Not So Cheesy Kitchen – Easy Kale, Sausage, Pasta