Quick, Easy, Spicy, Low Carb Chicken Spinach Curry

I like roast chicken, and one of the best uses of the leftovers is making a quick, easy, low carb, spicy chicken spinach curry.

If that sounds good, here’s my recipe…

Quick, easy, spicy, low carb chicken spinach curry recipe

Note: The previous night, after enjoying roast chicken, and while the chicken is still soft and the fat semi-liquid, pluck the meat from the bones and save it along with all the fat and drippings. 

  • Leftover chicken, fat, and drippings
  • Fresh or frozen spinach
  • Hot water
  • Chilli pepper, chopped
  • Fresh ginger, chopped to taste
  • Cumin, turmeric, coriander, salt (to taste)
What to do:
  1. Put a chopped chilli pepper and a knob of chopped fresh ginger into a saucepan with a bit of hot water.
  2. Cook on medium heat.  
  3. Wash the spinach in batches, and add to the saucepan, using a blending stick to help it break down faster. This also chops the ginger and chilli into tiny pieces, helping them cook faster. 
  4. Add more boiling water if needed – enough to mix but not enough to make it too soupy.
  5. Add the chicken meat and fat. 
  6. Add cumin, turmeric, coriander, and salt to taste. 
  7. As soon as it’s all hot enough, eat!

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