Delicious Chicken Curry from Leftover Chicken
Did you have leftover chicken from last night? Try making Chicken Curry!
Most people might eat a whole chicken themselves, but sometimes, especially when enjoying it with beer, you might have some left over! I’ve transformed that leftover boneless fried chicken into a delicious curry. This recipe is perfect for a hearty dinner or a special treat, utilizing leftover chicken to create a dish bursting with flavor and aroma. Serve it with a bowl of rice for a complete and satisfying meal. Don’t forget that even leftover chicken can be a fantastic ingredient!
Main Ingredients- 4-5 pieces of leftover boneless fried chicken (cut into bite-sized pieces)
- 1/2 onion (thinly sliced)
- 30g carrot (diced)
- 3-4 cloves garlic (thinly sliced)
- 3-4 button mushrooms (sliced relatively thickly)
- 1 block of solid curry roux (S&B Golden Curry recommended)
- 20g butter
- 200mL water
- Pinch of herb salt (or salt and pepper)
- A little chopped green onion or scallion (for garnish)
- 1 serving of warm rice
- 1 egg (sunny-side up or hard-boiled, according to preference)
Cooking Instructions
Step 1
First, prepare all the vegetables. Thinly slice the onion and garlic, dice the carrot into bite-sized pieces, and slice the button mushrooms relatively thickly. Chop the green onion or scallion for garnish.
Step 2
You can use any brand of curry roux you like, but I personally found the S&B Golden Curry block to be very flavorful and recommend it. Choose a curry that suits your taste.
Step 3
In a deep pan or pot, melt 20g of butter over medium-low heat. The rich aroma of butter will deepen the curry’s flavor.
Step 4
Once the butter is melted, add the thinly sliced onion and sprinkle with a pinch of herb salt. If you don’t have herb salt, regular salt and pepper will work. It’s crucial to sauté the onions for a long time until they caramelize. This process will bring out their natural sweetness.
Step 5
Sauté the onions over medium-low heat until they turn translucent, develop a brownish hue, and become soft and slightly shriveled. Be careful with the heat, as butter can burn easily. This slow sautéing will maximize the onion’s sweetness.
Step 6
Once the onions are well sautéed, add the thinly sliced garlic and diced carrots. Stir-fry for about 1-2 more minutes to allow their flavors to meld.
Step 7
Finally, add the sliced button mushrooms and sauté just until they soften slightly. If you prefer a chewier mushroom texture, adding them at the end like this is best. However, if you want to infuse the curry broth with a deeper mushroom umami, you can add them along with the onions and sauté them for a longer period.
Step 8
Now, pour in 200mL of water and bring it to a boil over high heat. Once it starts boiling, briefly turn off the heat.
Step 9
With the heat off, add the block of curry roux and stir well with a whisk or spatula until it’s completely dissolved, ensuring there are no lumps. If using curry powder, dissolving it in a little water first can help create a smoother sauce.
Step 10
Once the curry roux is fully melted, turn the heat back on to low. Simmer gently for about 5 minutes, stirring occasionally to prevent sticking, until the curry reaches your desired thick consistency. Avoid boiling vigorously, as this can make the curry burnt or grainy.
Step 11
To serve, pour a generous portion of the finished chicken curry over warm rice. Arrange the prepared leftover chicken pieces on top. Garnish with the chopped green onion or scallion for a touch of color and fresh aroma. Adding a sunny-side up or hard-boiled egg on the side will make your Chicken Curry even more satisfying and complete!
