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Easy leftover chicken curry | Daily Dine

Easy leftover chicken curry

Make the most of leftover chicken in this easy, speedy curry with sugar snap peas. Finish with a sprinkling of chilli and coriander

dinner

0

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Nutritional Information

Calories:448 kcal

Carbohydrate:7 g

Fat:32 g

Dietary Fiber:2 g

Protein:31 g

Saturated Fat:18 g

Sodium:1.3 mg

Sugar:5 g

Ingredients

400g can coconut milk

200ml chicken stock

3 tbsp red curry paste

400g cooked leftover chicken torn into large pieces

pinch of brown sugar

1-2 tsp fish sauce

200g sugar snap peas

1 lime 1/2 juiced and 1/2 cut into wedges to serve

1 red chilli thinly sliced

2 tbsp coriander leaves

basmati rice to serve

Instructions

Step 1
Put the coconut milk, stock and curry paste in a large saucepan and bring to a simmer over a medium heat.
Step 2
Stir in the chicken, sugar and fish sauce to taste. Simmer gently for 5 mins. Add the sugar snaps and cook for 2- 3 mins until tender. Pour in the lime juice and check the seasoning.
Step 3
Divide between bowls, and scatter with the chilli and coriander. Serve with rice and lime wedges for squeezing over.