Leftover chicken curry

By admin
13 August 2010

Serves 4-6

Preparation time: 15 min

Cooking time: 15-20 min

15 ml (1 T) olive oil

1 large onion, finely chopped

2 cloves garlic, crushed

30 ml (2 T) finely chopped fresh coriander

6 baby marrows, chopped

500 g cooked chicken, deboned and diced

500 ml (2 c) readymade butter chicken sauce (available at large supermarkets)

salt and freshly ground black pepper

fresh coriander, finely chopped, to garnish

Heat the oil in a saucepan and stir-fry the onion and garlic for 1 minute or until fragrant.

Add the coriander and baby marrows and stir-fry for another minute.

Add the chicken and butter chicken sauce, stirring to mix.

Bring the mixture to the boil, reduce the heat and simmer for 10 minutes.

Season with salt and pepper and scatter over the fresh coriander.

Serve with noodles or rice.

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