Leftover Roast Curry

 

Leftover Roast Curry

  • Serving Serves 4
  • Prepare 30 Minutes Prep Time
  • Cooking 30 Minutes Cook
  • Calories 863 Calories

As the temperature starts dropping and the colder months lie ahead, it's time to kick things up a notch!

Tailored to Taste

Succulent roast chicken cooked together in one pan with tender potatoes and vegetables. An amazing alternative for your Sunday roast- clean plates all round. The vegetables absorb the flavour of the fantastic curry sauce, so even the kids will eat all their veggies!

Directions

Step 1

Chop it!


Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent. 


Top tip: if you find the mixture sticking to the pan, add a splash of water.

Step 1

Step 2

Spice it!


In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.


Top tip: look out for oils emerging from the same, then move onto step 3.

Step 2

Step 3

Make it yours!


Add your leftover roasted veggies and chicken, then raise the heat for about 3 minutes. Add up to 200ml of hot water, lower heat and simmer for 12 minutes.

Tuck In And Enjoy!

Optional extra: finish by garnishing with chopped coriander.

Step 3