If your struggling for ideas on what to make with leftover chicken then you could always try making coriander coconut chilli curry. Its such a simple recipe, full of freshness, flavour and spice (depending on how spicy you like it). The best part is when no one is looking, you could always have a cheeky dunk in the sauce.
Ingredients:
-2 chicken breast (cut into pieces)
-handful of coriander
-handful of fresh mint
-3 garlic cloves (chopped)
-1 or 2 chilli red pepper (or more depending how hot you want the curry)
-1 green chilli pepper
-piece of fresh ginger (chopped)
-3 tbsp lime juice
-400ml tin of coconut milk
-handful of mangetout
-handful of spring onions
-1tbsp sunflower oil
-1tsp soy sauce
-1 tsp fish sauce
Method:
1. Put the coriander, mint, garlic, chillies, ginger and spring onions into the food processor and whiz until it becomes a paste.
2. Heat a pan with oil and fry the chicken (just to brown them as I used leftover already cooked chicken). If your chicken is raw, then fry for a couple of minutes. Add the coriander paste and fry for two minutes . Pour over the coconut milk and add the soy sauce, fish sauce and lime juice.
3. Let the sauce bubble a little bit. Don't leave it too long with the already cooked chicken or they will go dry. If the chicken is freshly cooked let the sauce bubble until the chicken is cooked through.
4. Serve with rice. ENJOY!!XXX
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