Sometimes I call my mum, tell her the contents of my fridge and wait quietly while she comes up with something I should cook for dinner.

That’s what happened this week. Can I just say that the hot chooks from Costco are almost certainly fed a sold diet of steroids. The chook we got on Sunday was approximately the size of a swan, so obviously we had leftovers.

I called my mum and she sent me this.

When I was thinking of writing this blog I thought, this will be great, this is clearly one of those thirty year old recipes that she’s had since she was two years old (winkey-face), but then I noticed the Smiggle website at the bottom of the page, and she told me her friend gave it to her. Somebody buy the lady a plastic sleeve to keep her recipes in.

Anyway, it’s yum, I tweaked it a little bit, but Indi loved it. Even yelled ‘DELICIOUS’ and I yelled ‘HALLELUJAH’. (I think the issue we’ve had until now is that the food hasn’t been flavoursome enough – the kid loves curry!)

So here it is, and do you know what was even better, I already had all of the ingredients, and you probably will too.

Leftover BBQ Chicken Curry

Recipe Type: Weeknight Dinner

Author: Aleesha Price

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 4 generous servings

Ingredients

• 2 carrots julienned and cooked

• 1 large onion diced

• 1 red capsicum chopped however you prefer

• 1 tablespoon curry powder

• 1 teaspoon tumeric

• 3 tablespoons flour

• Salt and Pepper

• 1 BBQ chicken (or leftovers)

• 1 tablespoon Worcestershire sauce

• 1 tablespoon tomato sauce

• 1 tablespoon soy sauce

• 1 tablespoon vinegar

Method

1. Fry capsicum and onion in oil, add stock curry and turmeric

2. Mix sauces together and add to the pan

3. Add flour and cook for a few minutes

4. Add 2 cups of water, simmer for five minutes

5. Add chicken

6. Serve with rice

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