Spicy Coconut Chicken Curry with Leftovers
Transform your leftover chicken into a delicious and aromatic Spicy Coconut Chicken Curry. This easy-to-follow recipe combines tender pieces of chicken with a rich coconut milk base, spiced with an array of bold flavors including ginger, garlic, and green chilies. Perfectly served over fluffy basmati rice, this dish not only saves time but also delights your taste buds with every bite. Ideal for a quick weeknight dinner or when you want to impress guests without spending hours in the kitchen.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Leftover cooked chicken
2 cups (Shredded or cubed)
Green chilies
3 (Chopped finely)
Medium onion
1 (Chopped finely)
Vegetable oil
2 tablespoons (For frying)
Fresh ginger
1 piece (Skinned)
Garlic cloves
2 (Peeled)
Water
4 tablespoons (For blending ginger and garlic)
Turmeric
1 tablespoon (Ground)
Cumin
1 tablespoon (Ground)
Coriander
1 tablespoon (Ground)
Coconut milk
1 (13 ounce) can (Use 2 cans for more sauce)
Black mustard seeds
2 teaspoons (For tempering)
Salt
to taste (For seasoning)
Instructions
1
Chop the onion and green chilies finely and set aside.
2
In a blender, combine the water, peeled ginger, and garlic cloves. Blend until smooth, adjusting the water as needed to achieve a consistency similar to apple sauce. Set the paste aside.
3
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and green chilies, cooking until the onion is translucent.
4
Using a slotted spoon, remove the onion and chilies and place them into the blender with the ginger-garlic paste.
5
In the same pan, add the black mustard seeds to the heated oil and cook until they start to pop.
6
Add the ginger-garlic mixture and spices (turmeric, cumin, and coriander) to the pan, frying for about a minute until fragrant.
7
In the blender, combine the blended coconut milk with the sautéed onion and chili mixture. Blend until smooth, ensuring that the chilies are finely integrated.
8
In a large pot, heat a bit more vegetable oil and add the leftover cooked chicken, stirring until heated through.
9
Pour the blended coconut milk mixture over the chicken and stir well. Allow it to heat thoroughly, and then add salt to taste.
10
Serve hot over white basmati rice, and adjust the spiciness by adding more green chilies if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Coconut Chicken Curry with Leftovers?
It is an aromatic and flavorful curry that transforms leftover cooked chicken into a new meal using a coconut milk base and bold spices.
How much leftover chicken do I need for this recipe?
The recipe calls for 2 cups of leftover cooked chicken, which can be either shredded or cubed.
How many green chilies are used in the dish?
The dish uses 3 green chilies that are chopped finely to provide a spicy kick.
What spices are essential for this curry?
The key spices are turmeric, cumin, coriander, and black mustard seeds.
How do I prepare the ginger-garlic paste?
Combine peeled ginger, 2 garlic cloves, and 4 tablespoons of water in a blender and blend until it reaches a consistency similar to apple sauce.
What is the purpose of black mustard seeds in this recipe?
The black mustard seeds are added to heated oil until they pop to release their flavor through a process called tempering.
Can I make this curry with more sauce?
Yes, while the recipe suggests one 13-ounce can of coconut milk, you can use two cans if you prefer a saucier dish.
What should I serve with Spicy Coconut Chicken Curry?
It is perfectly served over fluffy white basmati rice.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is designed to be an easy-to-follow, quick meal specifically using leftovers to save time.
How do I adjust the spiciness of the curry?
You can adjust the heat by adding more green chilies or reducing the number of chilies used based on your preference.
What type of oil is used for frying?
The recipe calls for 2 tablespoons of vegetable oil for frying the vegetables and spices.
Why are the onions and chilies blended?
Sautéed onions and chilies are blended with the coconut milk to create a smooth and finely integrated sauce.
How long should I fry the ground spices?
You should fry the turmeric, cumin, and coriander for about one minute until they become fragrant.
When should I add the salt?
Salt should be added to taste at the end of the cooking process once the coconut milk mixture and chicken are heated through.
What is the first step in preparing the recipe?
The first step is to finely chop the onion and green chilies and set them aside.
What size onion is required?
One medium-sized onion is needed for this recipe.
Do I need fresh ginger for this recipe?
Yes, the recipe specifies one piece of skinned fresh ginger for the best flavor.
How many garlic cloves are used?
The recipe uses 2 peeled garlic cloves.
What is the consistency of the blended ginger-garlic mixture?
It should be blended until smooth, with a consistency similar to apple sauce.
Should the chicken be heated before adding the sauce?
Yes, the leftover chicken should be added to a pot with oil and stirred until heated through before pouring over the sauce.
What tags are associated with this recipe?
Tags include leftover chicken, coconut curry, spicy curry, quick meal, weeknight dinner, easy recipe, Indian cuisine, and comfort food.
Is the coconut milk blended with other ingredients?
Yes, the coconut milk is blended with the sautéed onion and chili mixture until smooth.
What is used to remove the onions from the pan?
A slotted spoon is used to remove the sautéed onions and chilies before they are blended.
How many tablespoons of water are used for blending?
4 tablespoons of water are used specifically for blending the ginger and garlic.
Can this dish be served to guests?
Yes, it is described as a great way to impress guests without spending hours in the kitchen.
What is the preparation method for the ginger?
The fresh ginger should be skinned before being blended.
Is this a spicy dish?
Yes, it is described as a 'Spicy' Coconut Chicken Curry due to the inclusion of green chilies and bold spices.
What is the measurement for the ground cumin?
The recipe requires 1 tablespoon of ground cumin.
What is the measurement for the ground coriander?
The recipe requires 1 tablespoon of ground coriander.
What type of mustard seeds are used?
The recipe specifically calls for 2 teaspoons of black mustard seeds.