Hot Chook Curry
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
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
Fry capsicum and onion in oil, add stock curry and turmeric
Mix sauces together and add to the pan
Add flour and cook for a few minutes
Add 2 cups of water, simmer for five minutes
Serve with rice