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.