Curried chicken is one of those dishes that I can’t help but over produce, I love it. Sometimes I cook more food than I can eat and I am forced to not just refrigerate it but to freeze some of it if possible. In this recipe and short video I’ll be bringing it back as a creative leftover, Curried Shrimp and Chicken.
This is a wonderful dish that works well served alone or with rice, actually basmati rice should be the preference to accompany almost any chicken curry.
First of all you should only attempt to eat or use leftovers if you have treated them right during the original meal. That means that they should be put away immediately after the meal is over.
Don’t let your food stay on the table, kitchen counter or stove for long periods of time after you’ve finished with your meal. In fact the safest way to make sure you get this right is to place you food in the refrigerator immediately after the last plate is fixed.
If you are cooking for one that makes you the last plate. The reason for this is that bacteria is all around us and our food. So, the longer our food sit unattended the more chance for bacteria growth. And don’t forget when cooking heat is our friend but when storing heat becomes our enemy.
Dealing With The Danger Zone
When food sets at a temperature between 40° – 140° bacteria grows rapidly, almost doubling every 20 minutes. So, it’s best to put the two hour rule in effect. That is not to let food stay at those temperature for longer than two hours.
Sort Of A Recipe
While a recipe was created for this wonderful dish it should be considered more of a procedure, there is plenty of give and take to leftover recipes.
If at all possible make only what you intend to eat for this meal. Leftovers should not become leftovers.
Don’t be afraid to add a little chili garlic, or ginger or red pepper flakes if you wish and as the procedure states you can use coconut milk or regular milk your choice. It’s Curried Shrimp and Chicken so you might decide to put more shrimp, make your own.
Curried Shrimp and Chicken
In a sauté pan heat oil over medium high heat.
Add shrimp and sauté until almost pink. Then remove from pan.
Lower heat to a medium temperature then add leftover curried chicken and let warm for a minute or two.
Then add milk, frozen peas, cabbage, and potatoes and bring to a simmer.
Return shrimp to the pan and let heat through thoroughly.
Serve while hot.
- Amount Per Serving
- Calories 325.03
- % Daily Value *
- Total Fat 18.12g28%
- Saturated Fat 3.6g18%
- Cholesterol 164mg55%
- Sodium 588mg25%
- Total Carbohydrate 17.4g6%
- Dietary Fiber 3.4g14%
- Sugars 6.2g
- Protein 23.32g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.