I'm a fan of finding delicious and easy ways to use leftovers. This particular curry meal is a new favorite. I had too much leftover cooked chicken thighs and we weren't in the mood for the same meal on repeat. I'm sure you understand.
One of the best ways to avoid food fatigue is to take ingredients that have already been cooked and simply re-assemble them in a new, interesting, and delicious manner.
I served this over freshly steamed cauliflower although it could as easily be served over rice or quinoa.
This curry dish turned out to be a big hit and I'll definitely be making it again. I may even be tempted to cook extra chicken just so I have leftovers to go in this dish.
Quick Curry In A Hurry
Ingredients
- 2 Tablespoons olive oil
- 1/2 cup diced yellow onion
- 2 large cloves garlic, diced (note: I had leftover roasted garlic which was a wonderful addition)
- 1 1/2 Tablespoon tomato paste
- 2 teaspoons curry powder
- 1/3 cup coconut milk (preferably with cream)
- 1 cup water
- sea salt and fresh ground pepper to taste
Instructions
- 2 cups cooked chicken, cut into bite size pieces
- 1 cup cooked vegetables (I used green beans)
- Heat the oil in a pan, and saute the onion until golden and slightly soft
- Add garlic and saute 1 minute until fragrant
- Add tomato paste, curry powder, and coconut milk, stirring to combine thoroughly
- Add water, stirring to combine thoroughly
- Season sauce to preference
- Add chicken and vegetables, reduce heat to a simmer and cook 3-4 minutes until hot
- Instant Pot Steamed CauliflowerAdd 1 cup of water to the Instant PotAdd a steamer basketWash and trim and entire head of cauliflower, then cut into floretsAdd florets to steamer basketSeal and bring to pressure for 1 minuteQuick releaseRemove steamer basket from IP and serve immediately
