If you're looking for an easy weeknight dinner, this curry is it. Use almost any leftover chicken you have. This works well with rotisserie, roasted, or grilled chicken. I have made this with leftover cut up Peruvian chicken and it is still delicious. You can add or subtract vegetables to this as well based on what you have at home. If you want a spicier curry, add some chopped serrano pepper with your spices.
Adapted from Easy Peasy Foodie
2 tablespoons butter
1/2 to 1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
3 teaspoons garam masala
1 teaspoon turmeric
4 garlic cloves, minced
1/2 tablespoons minced fresh ginger
4 cooked chicken thighs, or any leftover chicken (about 2 cups chopped or 300-400 grams)
1 red bell pepper, cut in to strips
1 large Yukon gold potato, peeled and cut in half lengthwise, then sliced in to 1/2” slices
3/4 cup frozen peas
1 1/2 tablespoons tomato paste
1 1/3 tablespoons cornstarch mixed with 4 tablespoons water
Water
1/3 cup plain Greek yogurt
Bring a small pot of water to boil, and cook the potatoes for about 8-10 minutes, until just tender (do not over cook them at this point). Set aside once cooked.
In a large pan, melt 1 tablespoon of butter. Cook the bell pepper strips until they soften, about 8 minutes. Remove from pan and set aside.
In the same larger pan, melt the remaining tablespoon of butter over medium-low heat and sauté the onion. Once fragrant and translucent, add the crushed red pepper, spices, garlic and ginger. Cook for 1 minute. Mix in the chicken, potato, bell pepper, peas, tomato paste, corn starch slurry, yogurt and enough water to creak a moderately thick sauce. Add about 1/2 cup of water to start and adjust as needed.
Continue cooking the curry for about 10 minutes, adding more water if the sauce thickens too much. You can leave this simmering on low for about 20 minutes if needed.
Serve over rice, with naan or your favorite curry sides.
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