This is a brilliantly easy recipe and so good for using up any leftovers from your Sunday roast, Christmas Eve ham or Christmas turkey. My kids love this and I vary the ingredients according to what's in the fridge. Obviously, you can omit the meat for a vegetarian dish. Use up your leftover sprouts and chestnuts in here too!
Ingredients:1 tablespoon oil
1 onion, finely chopped
3 cloves garlic, crushed
4 cm piece of ginger, grated
2 teaspoons Korma Spice Blend
Fresh chilli (optional)
300 - 400g Cooked chicken, chopped (or use leftover Roast Pork, Roast Ham or Roast Beef or your Christmas Turkey)
Vegetables - I used peppers, grated carrot and frozen peas or use a bag of
1 tablespoon soy sauce
1 tablespoon honey
350g cooked brown rice
Fresh coriander, chopped
Heat the oil and fry the onions until soft and translucent. Add the ginger, garlic and chilli and cook for another minute or so. Add the Korma spices and cook for a minute. (If the mixture is looking very dry, add a couple of tablespoons of water before adding the Korma spice to stop the spices burning). Add the vegetables and stir fry (or warm through if leftovers). Then simply add in the chopped chicken / turkey / ham and cooked rice. Stir well to combine. Mix together the soy sauce and honey and mix in. Stir well and cook through. Add the fresh coriander and serve.
An easy family Monday dinner or a healthy option on Boxing day when you've just had too much chocolate!
Looking for other simple leftover recipes?