All the Leftovers Chicken Curry

chicken curry

Chicken Curry with Chutney

I have been struggling to blog lately.

Between the kids’ busy schedules and the lack of fresh local food, it has been tough.

Part of the problem is the fact that  I get inspiration from beautiful local food–a crisp head of lettuce, a bunch of fragrant dill, or a blushing melon.  Give me a full box of CSA produce and I fairly swoon.  But there isn’t much now.

Last week, I made a visit to one of my CSAs and a fact I should have been aware of hit me like a ton of bricks:  CSA delivery starts in less than a month–and I have frozen food left from last year.

So I’m making up a batch of Chicken Curry—necessity is the mother of invention.  Unlike my usual blog-prep approach I didn’t compare a half dozen internet recipes, try two or three versions, or mix a dozen different spices.  It was pragmatic all the way.

Chicken Curry from Leftovers

Chicken Curry from Leftovers

Easy Chicken Curry

Make 8-10 servings

  • 1T oil
  • 1 large onion, cut in big chunks
  • 2 cloves garlic, minced
  • 2 (approx 16 oz) bags frozen vegetables, or equivalent in fresh (I used peppers and broccoli)
  • 2-3 T curry powder (to taste)
  • 2 cans coconut milk
  • 1/2 (cooked) rotisserie chicken
  • 1/4 – 1t hot pepper flakes, to taste (optional)
  • Juice from 1 lime (optional)
  • Salt to taste (optional)
  • Cooked rice for serving
  • Canned chutney (optional but highly recommended)


1.  Sautee onion and garlic in oil until just tender.

2.  Add remaining vegetables and cook until just slightly crisp.

3.  Mix in curry powder and pepper flakes, if using, until well distributed.  Add coconut milk.

4.  When coconut milk is all melted, add pre-cooked chicken.  Heat until warmed through, adjust salt and add lime juice if using.  Serve over rice—ideally with chutney.

homemade chutney

Chutney Adds Pizazz to Basic Curry

Have you been reading the news on coconut oil?  A lot of the work is pretty preliminary, but there are clinical studies linking coconut oil to improved HDL levels, antibacterial activity  and other benefits from the medium chain triglycerides that are abundant in it.

So, between my bags of veggies and coconut milk,  I’m chalking this up as extra-healthful .  The simple recipe won’t win any “world’s best curry” contests, but with the addition of canned chutney (mine was homemade last fall, but it’s readily available everywhere), it was hearty and tasty—and my freezer is one step closer to ready for the new year.  And it strikes me that I could also use this if I am buried in fresh food next fall!

The broccoli is gone now–but there are still a couple bags of peppers.  Any ideas out there?

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16 thoughts on “All the Leftovers Chicken Curry

  1. Promenade Claire

    Sometimes pragmatism is the best way, and curry always ticks my boxes 🙂
    I always feel a bit better for using up the freezer contents. We don’t have a massive freezer but there are still plenty of shelling beans in there to eat up. We are also on the go slow or scant supplies from the garden as the new seasons crops are a way off producing yet, lean times! I hope you have a great week – whatever it brings !

  2. Louise

    Sounds good to me! I know what you mean about the lack of fresh food. I grabbed a few bunches of Asparagus along the road the other day. When I went back to get more, the sign was down!

    I’m still skeptical about the coconut oil. I must do more research when time allows.

    Thanks for sharing, Inger…

    1. Inger Wilkerson

      That reminds me that I must eat more asparagus this spring. Someday I’ll start some of my own–but not this year. Are you home then? I hope it is/has been a good trip.

    1. Inger Wilkerson

      Thanks! Since the veggies were cleaned and partially cut before I froze them, all I needed to do on that front was cut them a bit smaller. I guess I should stop whining 😉

  3. earthmamasworld

    This looks delicious!! My kids have just recently been enjoying curry, can’t wait to try this one. It’s awesome that you are ‘whipping’ up these delicious meals for your family in the midst of all of the chaos 🙂

    1. Inger Wilkerson

      I once calculated the time it takes to do a fast food run and decided I could do an easy dish at home more quickly (not to mention the other benefits). My kids like this one, so I hope yours do too!

  4. Angela/Soap Mom

    The curry chicken looks delicious and that chutney with this dish sounds lovely. I use organic unrefined coconut oil a lot in my cooking because of all the wonderful benefits. It does add another dimension of flavor. It’s especially good in tropical stir frys like, Thai Coconut Pineapple Chicken Fried Rice.

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