Leftover Chicken Coconut Curry
Transform your leftovers into a luscious, flavor-packed dish with this Leftover Chicken Coconut Curry. This easy curry recipe is a perfect blend of creamy coconut milk, warm curry spices, and tender shredded chicken, making it an ideal choice for a quick weeknight dinner. Fragrant aromatics like garlic, ginger, and onion are sautéed to build depth, while vibrant spices like turmeric, cumin, and coriander add an irresistible kick. The rich, velvety sauce comes together effortlessly, thickened with tomato paste and simmered to perfection. Serve this satisfying curry over fluffy rice or alongside soft naan bread, and don’t forget the fresh cilantro and lime wedges for a burst of brightness. Ready in under 40 minutes, this one-pot wonder ensures your leftovers never taste boring again. Perfect for anyone seeking easy curry recipes, weeknight dinner ideas, or creative ways to use leftover chicken!
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Recipe Information
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 13.5 ounces coconut milk (full fat)
- 0.5 cup chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 medium lime (cut into wedges, for serving)
- 4 servings cooked rice or naan (for serving)
- to taste salt
- to taste black pepper
Instructions
Heat the coconut oil in a large skillet or deep saucepan over medium heat.
Add the diced onion and sauté for 4-5 minutes, until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 1 minute, stirring, to toast the spices.
Stir in the coconut milk, chicken broth, and tomato paste. Mix well and bring the mixture to a gentle simmer.
Add the shredded or diced cooked chicken, stirring to coat the chicken in the sauce.
Lower the heat and let the curry simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally.
Season the curry with salt and black pepper to taste.
Remove the curry from heat and garnish with chopped fresh cilantro.
Serve the chicken coconut curry over cooked rice or with warm naan bread. Squeeze lime juice over the top for added brightness.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 4433 mg | 193% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 20.9 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3053 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
