Okay, on Sunday you have a great roast dinner with some kind of roast meat, Chicken, Beef, Lamb, Pork etc – In our house there are only two of us, so there is always plenty of meat left over. This recipe will work with any meat really but chicken is what we will use.
As well as using the bones for making chicken stock, there is loads of good meat leftover to make another meal. Just place the leftover chicken in the fridge until the next day (keep well away from any raw meat) pick all the good meat from the chicken and place in a container for use later.
Ingredients
1 Onion – Chopped
2 Spring Onions De-rooted and chopped
3 Cloves Garlic Peeled and finely chopped
2 Bay leaves
1 Tbsp Olive Oil (or better still 3 Tbsp Ghee)
2 Fresh Jalapeno Chillis or 1 tsp chilli powder
2 Tsp Garam Masala
2 Tsp Ground Coriander
2 Tsp Ground Turmeric
2 Tsp Tandoori Spice
1/2 Tsp Garlic salt or normal salt
1 Can of Chopped Tomatoes
Handful of Fresh Coriander Leaves
1/4 Pint Double Cream