Quick Leftover Curry | Recipes | Cook for Your Life

Quick Leftover Curry

Rated 4.2 out of 5
4.2 out of 5 stars (based on 17 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 17 ingredients

This is a great way to use up leftover chicken or turkey. You can also make this curry using extra firm tofu or grilled tempeh instead of meat. The vegetables can vary as long as...


  • 2 tablespoons grape seed or canola oil
  • 1 teaspoon coriander seeds
  • 1 inch piece of fresh ginger, peeled and coarsely chopped
  • 2 cloves of garlic
  • 1 onion, sliced
  • 1 to 2 carrots, shredded into strips
  • 1 green chili, deseeded and sliced lengthways
  • ½ small head cabbage, shredded
  • 1½ teaspoons mild curry powder
  • ⅛ teaspoons cayenne (optional)
  • 1 teaspoons turmeric
  • ½ pound chicken or turkey leftovers, cut into bite sized pieces
  • 1 cup light coconut milk
  • 1 tablespoon raisins, soaked in warm water, soaked
  • 2 tablespoons chopped fresh cilantro
  • Juice of ½ a fresh lime
  • Salt and pepper, to taste
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Nutrition Facts


601 cals


40 g

Saturated Fat

12 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

17 g


36 g


17 g


10 g


26 g


1369 mg


  1. Heat oil in a wok or heavy bottomed pan over medium heat.  Add coriander seeds, fry for 1 minute then add the ginger and garlic.
  2. Fry until garlic begins to color then add the onion, carrot and chili. Fry until the vegetables are softened and onion is golden.  Add cabbage and fry until the leaves have wilted.
  3. Add curry powder, cayenne and turmeric cook for 1 minute.  Add chicken and fry for 2 minutes, stirring constantly.
  4. Mix in raisins and coconut milk or dried coconut along with its soak water. Add more water if necessary. Season with salt and pepper. Bring to boil then lower heat to simmer. Cook covered for 10 minutes.
  5. Add lime juice and fresh cilantro, mix well. Cook another 1 to 2 minutes. Serve with brown rice.

Chef Tips

If you don’t have coconut milk you can use 1/2 cup unsweetened dried coconut, soaked in 1 cup warm water. It must be unsweetened!

You can add cooked rice noodles to the curry with a little extra water and heat through for Singapore style curried noodles. Use 2 ounces of dry noodles per person.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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