Quick and Easy Chicken Korma

20 hours ago
3 min read

Updated: 6 hours ago

If you’ve got leftover chicken sitting in the fridge and you’re not quite sure what to do with it - this one’s for you 👌

This is the ultimate “use what you’ve got” Chicken Korma recipe. It’s quick, comforting, and perfect for turning leftovers into something that actually feels like a proper meal rather than just reheating yesterday’s dinner. Whether it’s chicken from a big Sunday roast or a cheeky midweek roast tea, this is an easy way to give it a whole new life.

No Waste Chicken Korma with leftover chicken

The best part? You don’t need anything fancy. A jar of korma sauce (or whatever curry sauce you fancy), a handful of everyday veg, and you’ve got a mild, creamy curry that the whole family will happily eat. It’s one of those recipes that looks and tastes like you’ve made loads of effort… but really, it’s just smart, savvy cooking.

If you’re trying to save money, reduce food waste, or just get dinner on the table without overthinking it - this one ticks all the boxes.

Ingredients

Cooked chicken (shredded or chopped)
1 jar korma sauce (anyone will do!)
1 carrot
1 onion
A little oil (any cooking oil)
salt, pepper, garlic
rice or naan to serve

Optional extras (throw in whatever you have!)

½ red/green/yellow pepper
A few cauliflower florets
handful of green beans
Any leftover veg
Or use frozen veg!

Method 👩‍🍳

1. Prep your veg

Chop the onion and carrots into small chunks (use a food processor if you have one!)
Slice up any extra veg e.g. peppers if you're using
If using fresh cauliflower or green beans: par-boil in a pan of hot water on the hob (don't overcook as it will continue to cook when added to the sauce - hence 'par' boil)
Or you can simply throw in a handful of frozen veg (no need to pre-cook)

2. Start the base - AirFryer Method

Add a splash of oil to the air fryer drawer (crisper tray removed)
Add the onion, carrot, garlic, salt and pepper and cook on Air Fry (180°) for 3–4 minutes until soft (stir with a silicon spoon at regular intervals)

2. Start the base - Hob Method

Heat a splash of oil in a pan over medium heat
Add the onion, carrot, garlic, salt and pepper and cook for 5-6 minutes until soft

3. Add any 'raw' veg - AirFryer Method + Hob Method

If you're adding any raw veg such as peppers, throw it in now and cook for approx. 2 mins (airfry) or 5 minutes (hob), stirring occasionally.

4. Add all remaining ingredients - AirFryer Method + Hob Method

Add your cooked chicken
Add your par-boiled cauli/ green beans or any leftover cooked veg
Pour in the korma sauce (or whatever sauce you fancy!)
Stir everything together and cook on AirFry (turn the temp down to 160°) for approx 8-10 minutes
Or let it gently simmer on the hob for approx 12-15 minutes

5. Taste & tweak

Add a pinch of salt/pepper if needed

Serve with...

Rice (best option)
Naan or flatbread
Or even just on its own for a low-effort meal

You can often pick up cheap naan and pitta breads in the reduced aisles at your local supermarket - throw a pack in the freezer when you see one going cheap ready to pop in your toaster as a nice accompaniment.

Because your chicken is already cooked, this is a 15 minute dinner - ideal for using leftovers and avoiding food waste. And it freezes well too! ❄️

💡 TIP! If your curry sauce is slightly too spicy for the kids... add half a tin of coconut milk or coconut cream. Simply freeze what you don't use for another time 🥥