This leftover chicken curry turns yesterday’s cooked chicken into a warm, fragrant dinner for two, with a tomato and coconut milk sauce, sweet bell pepper, ginger and garlic. It uses about a cup and a half of chicken, which is just what two people tend to have left after a roast or a rotisserie chicken, and it comes together in one pan. The key is to build the sauce first and add the chicken later, so the flavor goes deep while the already-cooked chicken stays tender. I designed it for the kind of weeknight when you want something comforting without starting from scratch.
Why you’ll like it
- Turns leftover chicken into a completely new meal.
- One pan and about 30 minutes of cooking.
- A creamy, mild coconut curry sauce you can make spicier if you like.
- Pantry-friendly: curry powder, canned tomatoes and coconut milk.
- Sized for two, with no big pot of curry to finish.
What makes it work
A slow start for the onion. Cooking the onion over medium-low heat until soft, then adding the pepper, builds a sweet, mellow base. Rushing this step over high heat browns the onion before it softens.
Blooming the spices. Stirring the curry powder, turmeric and tomato paste in the hot pan for a couple of minutes wakes up their flavor. You will smell the difference as they turn fragrant.
Chicken last, gently. Cooked chicken only needs to heat through and soak up the sauce. A gentle simmer lets the flavors meet without the chicken turning stringy, and the coconut milk goes in at the very end so it stays smooth and creamy.
A balanced sauce. Tomato paste adds concentrated savory depth, the canned tomatoes add body and brightness, and a little honey rounds off the acidity so the curry tastes mellow rather than sharp. Together they give a small batch the depth of a sauce that has simmered much longer.
Why this is the right size for two
Most leftover chicken curry recipes start with three cups of chicken or more, which is what a family has left after a big roast. A two-person household usually has much less: a breast or two, or what is left on a rotisserie chicken after dinner. This recipe is built around a cup and a half of chicken, so you can use up what you have without buying more.
It also turns leftovers into something that feels new rather than the same dish again. The same chicken that was dinner yesterday becomes a cozy curry you can serve over rice with a little cilantro, which is the kind of small switch that makes a weeknight meal for two feel a little special.
Ingredients for leftover chicken curry
Most of these are pantry staples. Exact amounts are in the recipe card below.
Preparing the chicken: pull the meat into bite-size pieces with two forks or chop it with a knife, keeping the pieces fairly even so they heat at the same rate. Dark and light meat both work, and a mix of the two gives the curry the best texture.
- Cooked chicken: roast, rotisserie, grilled or poached chicken all work. Shred or chop it into bite-size pieces and remove any skin.
- Onion and bell pepper: the base of the sauce, adding sweetness and body.
- Garlic and fresh ginger: the aromatics. Grate the ginger finely so it melts into the sauce.
- Curry powder and turmeric: a good everyday curry powder does most of the work; turmeric adds warm color.
- Tomato paste, canned tomatoes and honey: give the sauce depth and a gentle sweetness that balances the spices.
- Chicken broth: loosens the sauce as it simmers. Add a splash more if it gets too thick.
- Coconut milk: stirred in at the end for a creamy, mellow finish. Shake the can well before measuring.
- Crushed red pepper: optional, for a little heat.
How to make leftover chicken curry
- Soften the onion, then the bell pepper.
- Add garlic and ginger, then bloom the curry powder, turmeric and tomato paste.
- Add the tomatoes, honey and broth, then the chicken.
- Simmer 15 minutes until thick and the chicken reaches 165°F.
- Stir in the coconut milk and serve.
Step-by-step notes
Soften, do not brown. Keep the heat at medium-low and give the onion 5 minutes, then the pepper another 5. They should be soft and glossy.
Smell for fragrance. After the garlic and ginger have had 1 minute, add the curry powder, turmeric and tomato paste and stir for 2 minutes. When the kitchen smells warm and toasty, the spices are ready.
Scrape the pan. When the tomatoes and broth go in, scrape up anything stuck to the bottom; that is concentrated flavor.
Simmer gently. Let the curry bubble gently for 15 minutes, stirring now and then. The sauce thickens, and the chicken should be steaming hot, 165°F in the center. If the sauce gets too thick, add a splash of broth.
Finish creamy. Stir in the coconut milk and warm it through without letting it boil hard, which keeps the sauce smooth.
Tips for the best results
- Cut the chicken into even, bite-size pieces so it heats evenly.
- Taste the sauce before adding salt; some broths and curry powders are already salty.
- Add the crushed red pepper a pinch at a time if you are unsure about heat.
- Start the rice before the onion so everything is ready together.
- Finish with a little chopped cilantro for freshness.
Common mistakes to avoid
- Adding the chicken too early. Long cooking dries it out. Build the sauce first, then add the chicken for the simmer.
- Skipping the spice step. Raw curry powder tastes dusty. Stir it in the pan for 2 minutes first.
- Boiling the coconut milk. It can separate. Warm it gently at the end.
- Using old leftovers. Use chicken that has been refrigerated no more than 3 to 4 days.
Easy swaps
- Any cooked chicken: roast, rotisserie, grilled or poached all work the same way.
- Milder curry: leave out the crushed red pepper and use a mild curry powder.
- Extra vegetables: a second bell pepper adds more color and sweetness.
What to serve with it
Serve the curry over steamed rice, with warm naan for scooping up the sauce, or both. A simple cucumber salad or a spoonful of plain yogurt on the side adds a cool contrast. Looking for a way to end up with leftover chicken in the first place? Our sheet pan chicken and potatoes for two is an easy dinner that often leaves a little extra.
Storing leftovers safely
Because the chicken was already cooked and stored once, eat any leftover curry sooner than usual: refrigerate it within 2 hours and eat it within 1 to 2 days. Reheat until it is hot all the way through, 165°F in the center. Start with chicken that has been in the fridge no more than 3 to 4 days.
Next time you have a little chicken left over, you know exactly what to make with it.
Frequently asked questions
Can I use rotisserie chicken?
Yes. Remove the skin and bones, shred or chop the meat and add it to the sauce as the recipe says.
How long can cooked chicken wait before I make curry?
Use cooked chicken that has been refrigerated for no more than 3 to 4 days, and heat the curry until the chicken reaches 165°F.
Can I make it milder?
Yes. Leave out the crushed red pepper and use a mild curry powder. The coconut milk also softens the heat.
Print
Leftover Chicken Curry for Two
- Total Time: 38 minutes
- Yield: 2 servings
Description
Leftover chicken curry for two: cooked chicken simmered in a tomato and coconut milk curry sauce with bell pepper, garlic and ginger.
Ingredients
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1 tablespoon tomato paste
- 1/2 teaspoon honey
- 1 cup canned diced tomatoes, with their juice
- 1/4 cup chicken broth, plus more if needed
- 1 1/2 cups cooked chicken, shredded or chopped
- 1/2 cup coconut milk
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon crushed red pepper (optional)
- Chopped fresh cilantro, for serving (optional)
Instructions
- Heat the oil in a 10-inch skillet over medium-low heat. Add the onion and cook 5 minutes, until softened.
- Add the bell pepper and cook 5 minutes more.
- Stir in the garlic and ginger and cook 1 minute. Add the curry powder, turmeric and tomato paste and stir for 2 minutes, until fragrant.
- Add the honey, tomatoes and 1/4 cup broth and stir, scraping the bottom of the pan. Stir in the chicken, salt and crushed red pepper, if using.
- Simmer gently for 15 minutes, stirring occasionally, until the sauce thickens and the chicken reaches 165°F. Add a splash more broth if it gets too thick.
- Stir in the coconut milk and warm through without boiling. Taste for salt and serve with rice or naan, topped with cilantro.
Notes
Equipment: 10-inch skillet or medium saucepan, instant-read thermometer
- Any plain cooked chicken works: roast, rotisserie, grilled or poached.
- Curry powders vary in heat; leave out the crushed red pepper for a milder curry.
- Use the rest of the coconut milk and tomatoes within a few days, or freeze them.
- Refrigerate leftovers within 2 hours and eat within 1 to 2 days, because the chicken was already cooked and stored. Reheat until hot all the way through (165°F).
- Use cooked chicken that has been refrigerated for no more than 3 to 4 days.
- Heat the curry until the chicken reaches 165°F.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
