I love getting creative with leftovers. This time I went down the Indian curry route. It was delicious with all the spices. The chicken stayed nice and moist and the chickpeas bulked it out nicely.

Ingredients

• Leftover chicken
• 2 banana shallots, peeled and sliced about 1cm thick
• 1 tbsp ginger and garlic paste
• 2 tbsp curry powder
• 1 tbsp ground cumin
• 1/2 tbsp ground coriander
• 1 tsp chilli powder
• 2 tbsp garam masala, separated
• 1 tbsp tomato purée
• 400ml chicken or vegetable stock
• Tin chickpeas, drained and rinsed
• Tin tomatoes
• 1 tsp sea salt
• 1/2 tsp fresh ground pepper
• 2 tsp chaat masala, optional
• 1 tbsp finely chopped coriander
• 1 tbsp ghee or oil for frying

Directions

1. Heat the ghee or oil in a saucepan. Add the shallots and cook on a medium to high heat for about 7 minutes until nicely softened. If they start to catch just add a splash of water.
2. Add the ginger and garlic paste and cook for a further minute
3. Add the spices except for the garam masala stir to coat the shallots. Cook for about 30 seconds.
4. Add the tomato purée, stir it in and cook for 30-40 seconds.
5. Add the stock, chickpeas, chicken and tinned tomatoes bring to the boil then reduce to simmer. Add 1 tbsp of the garam masala, simmer for 20 minutes.
6. Stir in the salt, pepper and chaat masala (if using). Serve and finish off with a sprinkling of coriander. Enjoy 😊