Leftover Chicken & Veg Curry

We love curries, seriously we could eat a curry every night of the week, whenever I have any leftovers the request for dinner is usually curry.

I had some leftover beer can chicken and roast veg from Sunday dinner so it just had to be a curry. You don't have to use leftover vegetables, add more chicken if you prefer.

Ingredients

1 onion, diced

1 1/2 tbsp butter

1/2 tsp chilli flakes

1 tsp ground coriander

1 tsp paprika

1 tsp hot paprika

1 tsp ground cumin

3 tsp garam masala
1 tsp ground turmeric
2 tsp mild curry powder

2 garlic cloves, minced

1 cm piece ginger, minced

300 g cooked chicken

200 g cooked veg

1 tbsp tomato paste

1 tbsp almond meal

1 tbsp flaked almonds

150 g Greek yoghurt

400 ml coconut milk

Method

1.  Heat a wok or large frying pan over a low heat, add butter. Add onions, sprinkle with a little salt and cover. Cook onions for about 15 minutes, stirring occasionally until translucent and soft but not browned.

2.  Once the onions cooked, add chilli flakes, spices, garlic and ginger, stir to combine, cook over a low heat, continue stirring for about 1 minute or until fragrant.

3.  Add chicken, leftover veg, tomato paste, almond meal, flaked almonds, yoghurt and coconut milk. Bring to a gently boil then reduce to a simmer, cook for 10 minutes. If you prefer a thicker sauce, mix 1 tbsp cornflour with water to make a paste, add to sauce, stirring through until combined.

Enjoy with steamed or fried rice.