More fun with some leftovers! I made a Tandoori Chicken for dinner the night before and had some leftovers so I figured I’d make a chicken curry and some vegetables on the side. It came out so delicious if I can say so myself. You have to try this recipe. Cilantro is a popular herb due to its fresh and bright taste. But cilantro is so much more than a versatile culinary herb. It is loaded with beneficial photochemicals, vitamins, minerals and antioxidants. You can read more about the health benefits of cilantro here.

  • 2 lbs boneless chicken, shredded (I used leftovers from a roast chicken)
  • 1/2 cup onion, chopped
  • 2 tbsp ginger garlic paste
  • 2 tbsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 cup yogurt
  • 2 tbsp canola oil
  • 1/2 cup chopped cilantro or parsley
  • 1 cup water
  • 1 tbsp lemon juice (optional)
  • Salt (to taste)
  • Pepper (to taste)
  • 1/4 tsp garam masala
    Heat oil over medium heat.
    Sauté onion, ginger, and garlic in oil until onions are translucent.
    Add curry powder, turmeric powder and a few tbsp of water to help the spices sauté.
    Cook the spices on low adding a few tablespoons water until fragrant for about 30 seconds.
    Add chicken and cook another minute or two.
    Next add the yogurt, lemon juice, and fresh herbs and stir well to combine.
    Now add the water and stir well.
    Season with salt and pepper.
    Allow the mixture to come to a boil.
    Cover the pan and simmer over medium heat for about 10 minutes.
    After 10 minutes check if the chicken is cooked and adjust seasoning.
    Check consistency and add more water if needed and bring to a boil again.
    Once the chicken is cooked, remove from heat and serve hot with roti or rice or use as stuffing for a taco.