Here’s one of our recipes, to inspire your own food-waste-fighting ideas!
Curry Recipe to use leftover roast chicken:
6-8 oz leftover chicken (cut into pieces)
1 small onion (chopped)
½ red pepper (and any other old vegetable that needs to be used, such as courgettes, beans, squash,)
1 large clove garlic (chopped finely
1 ½ ” piece of red chilli (seeded and chopped finely)
3 T flour
1 level t turmeric
1 level t ginger
1 heaping t curry powder
½ Pint vegetable or chicken stock*
3 T raisins, currents or dried cranberries
Salt and pepper
3 T natural yoghurt
Olive oil (1-2 T)
Sauté onions in olive oil on a medium heat, once they start getting translucent, add garlic and chilli pepper. Cook for 3 minutes and add chicken and pepper (other vegetables). Once warmed up, add flour, seasoning, salt and pepper. Once mixed together, lower heat and slowly add enough stock to make a nice sauce. Simmer until raisins/dried fruit are plumped out a bit (around 15 minutes). 5 minutes before serving, add yoghurt. Lovely served on a bed of basmati rice with a side of apple chutney.
*You can make homemade chicken stock from the carcass of the roast chicken. A good hint is to put the chicken carcass in a colander (to collect the meat) in a pot with ½ onion, 1 pealed carrot cut into pieces, 1 celery stick cut into pieces, including the leaves, salt, and 8 pepper corns. Cover with around 2-3 pints of water (enough to cover everything). Cover and simmer for around 1 hour. Skim off scum, remove carcass and vegetables (retain meat for soup, curry or in a risotto) and use stock for curries or soups.