I first came across Jamie Oliver’s Leftover Chicken Curry when I had a fridge full of bits and bobs from the previous night’s roast dinner. You know, the leftover chicken, half a tub of sour cream, and a few stray vegetables begging to be used before they go to waste. I was scrolling through recipes, looking for something quick, flavorful, and easy to throw together. That’s when I stumbled upon it.
The beauty of this dish lies in its simplicity. You can transform any leftover roast chicken into a comforting, creamy, and slightly spicy curry that tastes like you spent hours in the kitchen-when in reality, it only takes about 30 minutes. Ever since then, it’s become one of my go-to recipes when I need a meal that’s quick, hearty, and not overly complicated. Let’s dive into how you can make this one-pot wonder.
Jamie Oliver’s Leftover Chicken Curry Recipe
Jamie’s recipe is all about making the most of what you have. The curry is rich, aromatic, and satisfying with a balance of heat and sweetness that’s irresistible. If you’ve ever been caught in the middle of making dinner and realized you have just a little chicken left, this recipe is perfect. The curry sauce is built on a base of spices, tomatoes, and coconut milk, which makes it both rich and light at the same time.
Ingredients Needed
Here’s a list of everything you’ll need. Most of these ingredients are pantry staples or things you might already have in your fridge, which is why this recipe works so well with leftovers.
- Leftover chicken: Any cooked chicken will do, but roasted or grilled chicken works best for flavor. Shredded is ideal, but chunks work too.
- Onion: One medium, finely chopped. It adds sweetness and depth to the curry.
- Garlic: 3 cloves, minced. Fresh garlic is key for that sharp, aromatic bite.
- Ginger: A thumb-sized piece, grated. It brings that zingy warmth that makes curries so comforting.
- Curry powder: 2 tablespoons. I like to use a mild curry powder, but you can go for a spicy one if you like some heat.
- Ground cumin: 1 teaspoon. It deepens the flavor and adds a warm, earthy tone.
- Tomatoes: 2 large, chopped. Fresh tomatoes add a bright acidity, balancing out the richness of the coconut milk.
- Coconut milk: 1 can (400ml). This is the base of your sauce. It’s creamy, slightly sweet, and brings a lot of richness.
- Vegetable broth: 1 cup. It adds liquid without overpowering the coconut milk and spices.
- Olive oil: 1 tablespoon. You’ll use this to sauté the onions and garlic.
- Fresh coriander: A handful, chopped, for garnish.
- Lime: To squeeze on top before serving. This gives it a fresh, zesty kick.
- Salt and pepper: To taste.
How To Make Jamie Oliver’s Leftover Chicken Curry
I remember the first time I made this curry. It was one of those days when I wanted something filling but couldn’t be bothered to spend hours cooking. Here’s how it all came together:
- Sauté the onions, garlic, and ginger: Heat olive oil in a pan over medium heat. Add chopped onions, and sauté until softened and golden, about 5 minutes. Stir in the garlic and ginger. Let it cook for another 1-2 minutes until fragrant.
- Spices time: Add curry powder and cumin. Stir well, and let them toast in the oil for about a minute. This helps release their essential oils and brings out the flavors.
- Add the tomatoes: Toss in the chopped tomatoes and let them cook down until soft, about 5 minutes. You want them to break down into a chunky sauce.
- Add the coconut milk and broth: Pour in the coconut milk and vegetable broth. Stir everything together, bring to a simmer, and cook for 10 minutes. The sauce should thicken slightly.
- Add the chicken: Stir in the leftover chicken and let it warm through. It’s already cooked, so you just need it to soak up the flavors of the sauce for about 5 minutes.
- Season and serve: Season with salt and pepper to taste. Garnish with fresh coriander and a squeeze of lime. Serve with rice or naan.
Ingredient Science Spotlight
Every ingredient in this curry plays a role in building the final flavor profile. Here’s why each one matters:
- Coconut milk: It’s not just creamy; it adds a subtle sweetness and richness. The fats in coconut milk also help carry the flavors of the spices.
- Tomatoes: They provide acidity, balancing out the richness of the coconut milk. They also give the curry a vibrant color.
- Spices (curry powder and cumin): These provide the backbone of the flavor. Curry powder brings warmth and a little heat, while cumin adds earthiness and depth.
- Leftover chicken: It’s the key ingredient that makes this a ’leftover’ recipe. The beauty of using already cooked chicken is that it saves time and lets the sauce do most of the work.
Expert Tips
- Use bone-in chicken: If you have leftover roast chicken on the bone, it adds extra flavor. Just remove the bones and shred the meat.
- Don’t skimp on fresh ingredients: Fresh garlic, ginger, and cilantro make a big difference in the overall taste.
- Adjust the spice level: If you like it spicy, add some chili flakes or fresh chili peppers when sautéing the onions.
- Make it in advance: This curry actually tastes better the next day. Let the flavors meld overnight in the fridge and reheat when you’re ready to eat.
Recipe Variations
This recipe is versatile. Here are a few ways to switch it up:
- Vegetarian version: Swap the chicken for chickpeas, tofu, or roasted vegetables like sweet potato and cauliflower.
- Different protein: You can use any leftover cooked meat, like turkey or lamb, in place of the chicken.
- Add greens: Throw in some spinach, kale, or peas toward the end of cooking for extra color and nutrition.
- Add heat: Add a tablespoon of sriracha or fresh chili for more spice.
Final Words
The beauty of Jamie Oliver’s Leftover Chicken Curry is its flexibility. It’s the perfect recipe to use up those odds and ends in your fridge while still delivering a meal that’s hearty, comforting, and bursting with flavor. Plus, it’s ready in just 30 minutes, which makes it a no-brainer for busy nights or when you just can’t be bothered to cook something complicated.
FAQs
Can I Use Any Type Of Leftover Chicken For This Curry?
Yes, you can use any leftover chicken, whether it’s roast, grilled, or even fried. Just shred it up before adding it to the curry.
How Can I Make This Curry Spicier?
To add more heat, toss in some extra chili peppers, a pinch of cayenne pepper, or a dash of hot sauce to the curry.
What Can I Serve This Curry With?
You can serve it with rice, naan, or even flatbreads for a complete meal.