Leftover chicken curry recipe
 Celebrating the flavours of South India, this recipe for leftover chicken curry is infused with coconut and spices. A perfect way to use up leftovers! Each serving provides 460 kcal, 40g protein, 7g carbohydrates (of which 5g sugars), 30g fat (of which 16.5g saturates), 1g fibre and 0.7g salt. 2 tsp fennel seeds2 tsp black peppercorns3 tbsp vegetable oil100g/3½oz onions, finely chopped (about 1 medium onion)5 curry leaves2 green bird’s-eye chillies, cut in half lengthways4 garlic cloves, finely chopped100g/3½oz tomatoes, chopped1 tsp ground turmeric 500g/1lb 2oz leftover roast chicken, shredded400ml tin coconut milk1 tsp caster sugar½ lime, juice onlysalt 2 tsp fennel seeds 2 tsp black peppercorns 3 tbsp vegetable oil 100g/3½oz onions, finely chopped (about 1 medium onion) 5 curry leaves 2 green bird’s-eye chillies, cut in half lengthways 4 garlic cloves, finely chopped 100g/3½oz tomatoes, chopped 1 tsp ground turmeric 500g/1lb 2oz leftover roast chicken, shredded 400ml tin coconut milk 1 tsp caster sugar ½ lime, juice only salt Method In a pestle and mortar, grind the fennel seeds and black peppercorns to a coarse powder and set aside.Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onions and fry for 6–7 minutes. Add the curry leaves and green chillies and fry, stirring, for a few seconds. Stir in the garlic, fry for a minute then add the tomatoes and cook for 5 minutes. Stir well, making sure they don’t stick to the bottom of the pan. Add the turmeric, ground fennel and peppercorns and stir well. Pour in 200ml/7fl oz water, bring to the boil and simmer on a low heat for 1 minute.Add the chicken and season with salt. Stir in the coconut milk and simmer for 4–5 minutes. Add the sugar and lime juice, stir well and garnish with the coriander. Serve with basmati rice. In a pestle and mortar, grind the fennel seeds and black peppercorns to a coarse powder and set aside. In a pestle and mortar, grind the fennel seeds and black peppercorns to a coarse powder and set aside. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onions and fry for 6–7 minutes. Add the curry leaves and green chillies and fry, stirring, for a few seconds. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onions and fry for 6–7 minutes. Add the curry leaves and green chillies and fry, stirring, for a few seconds. Stir in the garlic, fry for a minute then add the tomatoes and cook for 5 minutes. Stir well, making sure they don’t stick to the bottom of the pan. Stir in the garlic, fry for a minute then add the tomatoes and cook for 5 minutes. Stir well, making sure they don’t stick to the bottom of the pan. Add the turmeric, ground fennel and peppercorns and stir well. Pour in 200ml/7fl oz water, bring to the boil and simmer on a low heat for 1 minute. Add the turmeric, ground fennel and peppercorns and stir well. Pour in 200ml/7fl oz water, bring to the boil and simmer on a low heat for 1 minute. Add the chicken and season with salt. Stir in the coconut milk and simmer for 4–5 minutes. Add the sugar and lime juice, stir well and garnish with the coriander. Serve with basmati rice. Add the chicken and season with salt. Stir in the coconut milk and simmer for 4–5 minutes. Add the sugar and lime juice, stir well and garnish with the coriander. Serve with basmati rice.