kim’s chicken curry

what to do with leftover sunday roast, lamb, beef or even chicken.  i took note of my friend kim’s simple recipe – you can make it as mild or as spicy as you wish – even the kids like a mild curry!  they say in hot weather, eat spicy food – its a contradiction,but apparently it is supposed to cool you down.  think hot places like india, thailand….

in a wok or frying pan stir fry chopped garlic, ginger, 1 tsp cumin seeds and a bit of chili peppers

steam or par boil any vegetables that you may have – potatoes, parsnips, carrots –  so that they are half cooked and still firm

add chopped onion, and  the vegetables, including any left over veg or potatoes from your sunday roast

then add the left over meat including lamb, beef or chicken

use the stock from boiling the vegetables for your curry – keeps all the nutrients, and as you are adding liquid, you may as well use the vegetable stock.

season with 2 tsp ground coriander, 1 level tsp garam masala, 1 level tsp tumeric, 1 tsp powdered cumin –  add more stock water

add a splash of cream, milk, coconut cream or yoghurt, your preference as to which one – not too much or it will be too watery

sprinkle some chopped fresh coriander or parsley and serve with basmati rice.

 

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