Chicken, Pork or Lamb Curry

Tess Geer


This is a GREAT way to use leftover meat! You can adjust the heat to your taste. Serve with steamed browned rice for a delicious and healthy meal. Leave out the meat for a vegetarian option.

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★★★★★ 1 vote
10 Min
20 Min
Stove Top


1 Tbsp
1 Tbsp
olive oil
onion, medium, chopped
apple, cored and chopped (i prefer granny smith)
1 stalk(s)
celery, diced
4 clove
garlic or more to taste
1 1/2 Tbsp
curry powder, mild
1 1/2 Tbsp
curry powder, hot (adjust to taste)
1/4 tsp
thyme, dried
1 c
chicken stock
1 can(s)
diced tomatoes, drained
2-3 c
cooked lamb, chicken or pork, cubed
1 tsp
gourmet salt blends roasted garlic and black peppercorn salt


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1Finely chop the onion, apple, celery and garlic in a food processor or by hand.

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2Heat butter and olive oil in a large saucepan over medium-low heat. Do not let butter brown. Add puree vegetables and sauté until soft, approximately eight minutes stirring frequently.

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3Stir in the curry powder and thyme. Continue to cook and stir for one minute.

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4Stir in the chicken stock and tomatoes and then simmer for two minutes.

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5Season with Gourmet Salt Blends Roasted Garlic and Peppercorn salt. Taste and add more salt and/or curry if desired. If you prefer a smoother sauce, use an immersion blender at this point.

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6Stir in cubed meat. Cover and simmer until meat is heated through, approximately 10 minutes. If sauce is too thick, thin with stock.

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7Serve over rice.

About this Recipe

Course/Dish: Chicken, Other Main Dishes, Pork
Main Ingredient: Rice/Grains
Regional Style: Indian
Other Tag: Quick & Easy
Hashtags: #leftovers, #curry, #Indian