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Fridge bottom curry

I’ve been gaily using the gorgeous fruit and veg from the Bert’s Barrow drive-thru and find that I’ve got all sorts of left-over bits and bats lurking in the bottom of the fridge. The odd carrot here, the solitary spud there, a couple of wrinkly mushrooms, a threatening-to-go-soft green pepper – you know what it’s like.

I’ve also got the remainder of a fabulous bird from Herb Fed Chicken at Thirsk which we’d previously roasted. Their chickens are beautifully succulent and large enough to be really useful for a range of meals. We got ours courtesy of butcher Paul Potts at Food 2 Remember in Malton, who will do free delivery anywhere in the UK if you spend more than £50. That might seem a lot, but it’s not when you consider the amount of meat it will give for a serious bout of batch cooking that will keep you going for weeks.

So armed with all these lovely remnants and wanting to add a bit of spice to our locked down life, here’s a quick and easy curry I knocked up for our tea.

As well as the left-over chicken it included potato, parsnips and carrots which were peeled and diced. Half a red onion was sliced, along with half a leek. The remains of a cauliflower were broken into florets, and a red and green pepper de-seeded and chopped. Three large tomatoes were plunged into boiling water for a couple of minutes, then transferred to ice-cold water before being peeled and diced. A rummage through the spice cupboard produced ground turmeric, ginger, cumin, coriander and paprika.

To cook, drizzle some oil (Yorkshire Rapeseed Oil every time for me!) into a large sauté pan and add the onion and leek. Cook until soft, then add in the diced root veg and the cauli. Chuck in the spices and stir until well mixed, adding a little hot water to stop the veg sticking to the bottom of the pan. Add in the chopped tomatoes, peppers and mushrooms if you have them, thoroughly mix everything together with a little more water if required, pop on a lid and simmer until the root veg is cooked through. Add in the cooked chicken and heat through, adding a little yoghurt or similar to give a hint of creaminess. Serve with rice or whatever takes your fancy…

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