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.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1 Tbsp
  • 1 Tbsp
    olive oil
  • 1
    onion, medium, chopped
  • 1
    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

How to Make Chicken, Pork or Lamb Curry


  1. Finely chop the onion, apple, celery and garlic in a food processor or by hand.
  2. Heat 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.
  3. Stir in the curry powder and thyme. Continue to cook and stir for one minute.
  4. Stir in the chicken stock and tomatoes and then simmer for two minutes.
  5. Season 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.
  6. Stir in cubed meat. Cover and simmer until meat is heated through, approximately 10 minutes. If sauce is too thick, thin with stock.
  7. Serve over rice.

Printable Recipe Card

About Chicken, Pork or Lamb Curry

Main Ingredient: Rice/Grains
Regional Style: Indian
Other Tag: Quick & Easy

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