Dinner

Easy Leftover Chicken Curry Recipe

ByCleo Brixton November 11, 2025November 11, 2025

Introduction

This easy leftover chicken curry is a quick and flavorful way to transform cooked chicken into a comforting meal. With creamy coconut milk and vibrant spices, it’s perfect for a weeknight dinner that feels special but requires minimal effort.

Two white speckled bowls are filled with a meal that has two main layers. On one side of each bowl, there is a pile of white rice with some individual grains visible. The other side holds a thick orange sauce with pieces of cooked chicken that look tender and small whole snap peas that are bright green. Red chili slices and fresh green cilantro leaves are scattered on top, adding color. A wedge of lime rests on the edge of each bowl. The bowls are placed on a white marbled surface with small side dishes of red chili slices and cilantro nearby. Two glasses of pale golden drink are also visible, and a woman's hand is reaching toward one bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g can coconut milk
200ml chicken stock
3 tbsp red curry paste
400g cooked leftover chicken, torn into large pieces
Pinch of brown sugar
1-2 tsp fish sauce
200g sugar snap peas
1 lime, ½ juiced and ½ cut into wedges to serve
1 red chilli, thinly sliced
2 tbsp coriander leaves
Basmati rice, to serve

Instructions

Step 1: In a large saucepan, combine the coconut milk, chicken stock, and red curry paste. Bring the mixture to a simmer over medium heat, stirring occasionally to blend the curry paste evenly.
Step 2: Add the torn chicken pieces, a pinch of brown sugar, and fish sauce to taste. Let it simmer gently for 5 minutes to allow the flavors to meld.
Step 3: Add the sugar snap peas and cook for another 2 to 3 minutes until they are tender but still crisp.
Step 4: Pour in the lime juice, stir well, and taste to adjust the seasoning if needed.
Step 5: Divide the curry between serving bowls. Scatter with the sliced red chilli and fresh coriander leaves. Serve alongside basmati rice with lime wedges for squeezing over.

Tips & Variations

Use other leftover cooked proteins like turkey or pork if you don’t have chicken on hand.
For a milder curry, reduce the amount of red curry paste or omit the fresh chilli garnish.
Add vegetables such as sliced bell peppers or baby corn for extra color and texture.
Try swapping sugar snap peas for green beans or broccoli if preferred.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water or stock if the sauce thickens too much.

How to Serve

Two white speckled bowls are shown on a white marbled surface. Each bowl contains three layers: plain cooked white rice on one side with clusters of individual grains, orange-red curry sauce with tender pieces of chicken that show some texture and shape, and bright green snap peas scattered through the curry. On top, there are small red chili slices and fresh green cilantro leaves for garnish. Each bowl holds a green lime wedge resting on the edge of the rice. Around the bowls, there are small dishes with lime wedges and more cilantro leaves, plus two short clear glasses with light amber liquid, capturing a warm and fresh meal scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of leftover chicken?

Yes, you can cook fresh chicken first by poaching, baking, or pan-frying, then add it to the curry as directed. Make sure it’s fully cooked and shredded or chopped before adding.

Is this curry spicy?

The curry has a moderate level of heat from the red curry paste and fresh chilli, which can be adjusted to taste by reducing the paste or removing the chilli garnish.

Cleo Brixton