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Quick Leftover Curry

Name: Quick Leftover Curry
Prep time: 30

(14 votes, average: 3.86 out of 5)

30 min prep

2 servings

Carrot Icon for Number of Ingredients Size

17 ingredients

This is a great way to use up leftover chicken or turkey. You can also make this curry using extra firm tofu or grilled tempeh instead of meat. The vegetables can vary as long...

2 tablespoons grape seed or canola oil
1 teaspoon coriander seeds
1 inch piece of fresh ginger, peeled and coarsely chopped
2 cloves of garlic
1 onion, sliced
1 to 2 carrots, shredded into strips
1 green chili, deseeded and sliced lengthways
½ small head cabbage, shredded
1½ teaspoons mild curry powder
⅛ teaspoons cayenne (optional)
1 teaspoons turmeric
½ pound chicken or turkey leftovers, cut into bite sized pieces
1 cup light coconut milk
1 tablespoon raisins, soaked in warm water, soaked
2 tablespoons chopped fresh cilantro
Juice of ½ a fresh lime
Salt and pepper, to taste

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Nutrition Facts

Calories

601 cals

Fat

40 g

Saturated Fat

12 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

17 g

Carbohydrates

36 g

Sugar

17 g

Fiber

10 g

Protein

26 g

Sodium

1369 mg

Directions

Heat oil in a wok or heavy bottomed pan over medium heat. Add coriander seeds, fry for 1 minute then add the ginger and garlic.
Fry until garlic begins to color then add the onion, carrot and chili. Fry until the vegetables are softened and onion is golden. Add cabbage and fry until the leaves have wilted.
Add curry powder, cayenne and turmeric cook for 1 minute. Add chicken and fry for 2 minutes, stirring constantly.
Mix in raisins and coconut milk or dried coconut along with its soak water. Add more water if necessary. Season with salt and pepper. Bring to boil then lower heat to simmer. Cook covered for 10 minutes.
Add lime juice and fresh cilantro, mix well. Cook another 1 to 2 minutes. Serve with brown rice.

Chef Tips

If you don’t have coconut milk you can use 1/2 cup unsweetened dried coconut, soaked in 1 cup warm water. It must be unsweetened!

You can add cooked rice noodles to the curry with a little extra water and heat through for Singapore style curried noodles. Use 2 ounces of dry noodles per person.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.