One of the meals I liberated from my freezer was a goose and venison curry that my mother had made over Christmas and then given me a portion of to take back to London with me. She usually makes this curry with left over roast chicken but it was equally delicious with left over goose and venison. I served it with some green beans, as I needed the veggies, and rice with cardamom and star anise.
Chicken (or other left over meat) Curry
Left over chicken (or other meat)
1 onion, chopped
1 oz butter
1 tsp coriander
1 1/2 tsp chilli powder
1 tsp cumin
1/2 tsp ground ginger
1/2 tsp fenugreek
1/2 tsp garam masala
1 clove garlic, crushed
2-3tbsp/ 1 1/2 fluid oz water
1 dsp coconut cream
Mix all the spices with the water to form a paste.
Fry the onion and garlic until softened in the butter. Stir in the spice paste and fry very gently for 2 mins. Add the chicken and cook for 3-4 mins.
Pour in some water and the coconut cream and cover and cook until the chicken is tender and sauce had thickened slightly.
Serve with basmati rice.