I will eat turkey or chicken the next day, but even by the next night I am not fond of the “day-old” smell and taste of leftovers. Curry is a wonderful way to liven and refresh leftover chicken, and so little chicken is needed to make a great almost vegetarian meal!
This dish was made with two legs and those little bits of meat that you pull off the carcass around the back and near the neck and around the breast — we strip our chickens clean. I’ve always done this — or popped the carcass into a pot for stock — but it is even more important as we now pay top dollar for a humanely raised non-GMO fed or organic chicken. Using the little bits that are left over will stretch a “chicken” dish a long way.
I am one of those people who has a hard time with a straight vegetarian diet, so using chicken this way — stretching it out with veggies and beans in its second or even third day — is so good for our health and well-being. Almost vegetarian, but not, suits my body.
This recipe will be an approximation because it is based on your chicken leftovers, so what you have on hand determines the amount of your ingredients!
- one medium-sized onion, chopped into bite-sized bits
- olive oil
- leftover chicken cut into bite-sized bits
Note: Turkey would also be good as a substitute
- 2-3 cubes of organic or non-GMO chicken drippings*
- 1-2 cups organic chicken broth
- 4 t curry
- 1 t turmeric
- 1 yam, chopped into bite-sized bits
- 1-2 stalks of celery, chopped into bite-sized bits
- 1-2 cans of cooked white beans, preferably cannelloni beans
Note: Thoroughly rinse canned or boxed cooked beans and drain before using!
- garlic salt** to taste, black pepper to taste
- Optional: chili flakes to taste
In a large frying pan or Dutch oven, saute the onions in 1-2 teaspoons olive oil to brown the edges, but do not caramelize. Add the chicken, drippings, broth, curry and turmeric and let simmer for about a half-hour on low, to push the curry flavorings into the chicken.
Add the yams and let simmer until they are just al dente — not quite soft enough to be yummy. Add the celery and white beans, and simmer stirring frequently (beans and stick on the bottom of a pan so easily) until yams are soft and the beans have also absorbed some of the curry flavor. Taste and if you need to add more curry, turmeric or salt/pepper, do so before serving. You can add more chicken stock as needed if the mixture looses too much liquid for your taste.
We love this served over organic basmati rice, but it is also good as a stew. And, it freezes well too!
*If you do not have this that is fine — but remember you can also save the drippings from the chicken you just cooked and are using as leftovers!
**You can also mince a head of garlic or use a 1/2 t chopped garlic such as Christopher Ranch Organic garlic then use plain salt to taste.
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