Curried leftovers

Recipe from: 4/24/1997 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • oil
  • 10
    curry powder
  • any available vegetables such as a few spinach leaves (hard stems removed), finely chopped
  • 2
    carrots, scraped and cut into pieces
  • about 175 g green beans, topped and tailed
  • about 100 g baby corn
  • leftover roast chicken, cut into pieces
  • little chopped parsley
  • salt and pepper to taste
  • cake flour if necessary


Sauté the onion and garlic in a little oil until tender. Add the curry powder and stir-fry lightly. Add all the vegetables and stir-fry until glossy. Add the chicken pieces and water as required. Season with parsley and salt and pepper to taste. Reduce the heat and simmer until the vegetables are just tender but still crisp and the chicken is warmed through. Thicken the sauce with a little cake flour if necessary. Serve with rice. Serves 3-4.


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