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
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


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

About Chicken, Pork or Lamb Curry

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