Leftover chicken curry
Instead of using curry from a pot, this is so much nicer and easy too Ingredients: Vegetable oil 2 onions, finely chopped 3 garlic cloves, very finely chopped 1 tbsp fresh ginger, very finely chopped we used small tomatoes 300ml chicken stock leftover roast chicken, roughly chopped salt and freshly ground black pepper 2 tbsp plain yoghurt steamed rice, to serve fresh coriander, chopped, to serve 2 tsp ground coriander 1 tsp ground cumin 1 tsp garam masala half tsp ground cardamom half tsp ground cinnamon half tsp ground turmeric half tsp ground chilli powder (or to taste) Heat about two tablespoons of vegetable oil in a large heavy-based saucepan. Gently fry the chopped onion together with a pinch of salt for about 15 minutes until softened. Add the garlic and ginger. Continue to gently fry for another two to three minutes, stirring occasionally. Add the spices and ensure that they are well mixed with the onion. Continue to gently fry for another three minutes, stirring occasionally....