Leftover chicken? I’ve been meaning to make it into a dish other than the usual chicken salads, chicken pie (yet to post!) or chicken whatever.

My family prefer the breast meat, hence I am always having to make something out of the leftover chicken legs (thighs & drumsticks).

Ingredients: serves 2

2 cooked chicken legs (fresh can be used)

1/2 cup freshly shredded coconut (dessicated works)

200ml coconut milk

2 cups water

4 hard-boiled eggs, shelled

6 small potatoes, halved

Curry paste components:

1″ ginger root (about 1/4 teaspoon ground ginger)

2-3″ turmeric root (about 1/2-1 teaspoon ground turmeric)

3 garlic cloves

6 shallots

2 tablespoon fresh chilli paste (about 5 fresh chillis or 1 teaspoon chilli powder)

Method:

• Place all the curry components into a food processor, add enough oil to process all the fresh ingredients into a fine paste.
• Use a pot large enough for all the ingredients.
• Fry the curry paste in enough oil that it doesn’t stick.
• Add the chicken legs, if using fresh, and fry till browned on both sides.
• Add water, shredded coconut, eggs & potatoes.
• When the potatoes are cooked, add the coconut milk.
• Allow to boil, taste and season with salt.
• Serve with basmati rice.