Nigella Leftover Chicken Curry

Let me tell you — leftover chicken can be the start of something much better than sad sandwiches. You know the kind: cold meat, fridge smell, a bit of mayo slapped on toast. No thanks. But curry? That’s how you turn last night’s roast into a proper dinner party in a bowl. And Nigella? She just gets how to make it feel indulgent, without fussing.

This leftover chicken curry is warm, coconut-creamy, and packed with gentle spice. It’s not fiery hot — unless you want it to be — but it’s deeply flavoured. You throw it together in one pan, let it bubble gently while the rice cooks, and before you know it, your kitchen smells like you’ve been slow-cooking for hours. It’s forgiving, full of shortcuts, and always tastes like you made more effort than you did.

I made this once with leftover roast chicken and the last half of a tin of pineapple. It shouldn’t have worked. It did. So if you’ve got a bit of this, a handful of that — throw it in. Curry doesn’t judge.

Why You’ll Love It

• Rescues sad leftovers and turns them into something worth looking forward to.
• One pan wonder — less mess, more flavour.
• Coconut milk = silky, rich comfort (with a tropical twist).
• Flexible as heck — swap veg, switch spice, add lentils or tofu if you like.
• Tastes even better the next day, if you’re lucky enough to have leftovers.
• Freezer-friendly and reheat-ready for lazy future you.

Ingredients

• 2 cups leftover chicken, shredded or chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 2 ripe tomatoes, diced
• 1 can (14 oz) coconut milk
• 1 red bell pepper, thinly sliced
• 2 cups spinach leaves
• Salt, to taste
• Fresh cilantro, for garnish
• Vegetable oil, for cooking

How to Make It

Start with your onion base:

Heat a splash of oil in a big pan over medium heat. Add the chopped onions and cook until they’re soft, a bit golden, and making your kitchen smell like something’s happening.

Add your flavour bomb:

Toss in the garlic and ginger. Stir for about a minute — you’ll know it’s ready when you lean in and think “mmm, that’s the stuff.”

Bloom your spices:

Sprinkle in the curry powder and stir it into the onion mix. Give it a minute or two to toast and wake up. It’ll go a bit darker and smell amazing. Don’t skip this — it’s what makes it taste like a real curry.

Tomatoes in, let ’em melt:

Add your chopped tomatoes and cook until they start to collapse and get saucy. If your tomatoes are a bit meh, a spoon of tomato paste helps boost things.

Pour in the coconut milk:

Give the can a shake and tip it in. Stir well, scraping the bottom of the pan so all that spicy onion goodness joins the party. Bring it up to a gentle simmer.

Chicken and veg go in:

Now stir in your leftover chicken and red pepper slices. Season with salt. Let it bubble gently for 10 minutes or so — not a boil, just a cozy simmer.

Just before serving — add greens:

Chuck in the spinach and let it wilt for a minute. That’s it! Done. Don’t overthink it.

Serve it up:

Spoon it over rice, mop it with naan, or both. Sprinkle over some chopped cilantro if you’ve got it. A squeeze of lime or dollop of yoghurt never hurt either.

Common Mistakes and How to Dodge Them

Why is my curry too watery?
Could be juicy tomatoes or thin coconut milk. Let it simmer uncovered a bit longer — the sauce should cling, not run.

Can I add raw chicken instead?
Sure, but cook it through before adding the coconut milk. Leftover cooked chicken is the shortcut, but this works fine from scratch.

Too spicy! Help!
Add a splash more coconut milk, or stir in yoghurt. Balances things right out.

My curry tastes flat. What’s missing?
Could be salt or acid — try a little more salt or a squeeze of lemon or lime at the end. It brightens everything.

Storage and Reheating

Fridge:
Let the curry cool, then store in a sealed container for 3–4 days.

Freezer:
Portion it into containers or bags, label with the date, and freeze up to 3 months. Great for a future lazy day.

Reheating:

• Stovetop: Best choice — low heat, splash of water or coconut milk if needed.
• Microwave: Works fine, just stir halfway. Cover loosely so it doesn’t explode all over your microwave (been there).
• Oven: Only if you’re reheating a big batch. 350°F, covered, for 20 mins or so.

Frequently Asked Questions

Can I make this dairy-free?
Already is! Coconut milk does all the creamy work — no dairy needed.

What veggies can I throw in?
Whatever you’ve got: peas, zucchini, carrots, sweet potato. Just make sure anything firm is cooked through.

Is this freezer-friendly with spinach?
Yep! Spinach might go a little softer, but it’ll taste just as good. You can also add fresh spinach when reheating.

Can I make it vegetarian?
Absolutely. Swap chicken for chickpeas, tofu, or even roasted cauliflower. It’s still brilliant.

Nutrition Facts (Per Serving):

Calories: 350
Fat: 18g
Carbs: 44g
Protein: 4g
Sugar: 28g
Sodium: 150mg