Leftover Cockerel Curry

The delicious dish is from the kitchen of local producer Packington Free Range and will transform your leftover roast cockerel into something completely different. This mouthwatering curry is full of flavour and fresh ingredients to tingle your tastebuds!


  • 400 kg leftover cooked cockerel (or turkey) shredded
  • 2 tbsp vegetable oil
  • 1 tin chopped tomatoes


  • 2 medium red onions - sliced
  • 3 cm ginger grated
  • 4 cloves garlic - crushed
  • 5 g fresh coriander leaves
  • 2 green chilies - depending how hot you like your curry!
  • 1 red chili
  • ½ tsp salt
  • 1 tsp sugar

Dry Spice Mix

  • 1 tbsp fennel seeds
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 tbsp chilli powder
  • 1 cardamon pod
  • freshly ground black pepper


  • Pre-heat the oven to 150C/300F/gas mark 2
  • Dry fry the spices until gently warmed then pulse/grind to a powder.
  • Blitz together all the paste ingredients until smooth, then add to the dry spice mix.
  • Fry the mixture in the vegetable oil for 5 minutes in a large casserole dish with a tight fitting lid.
  • Place the tinned tomatoes into a bowl and mush together with your hands – removing any tough centres.Season and mix together.
  • Add the tomatoes to the casserole dish and fill the empty tin with water, add this to the dish also.
  • Place in the pre-heated oven or gently simmer on the stove for 1 1/2 – 2 hours or until thickened and darkened in colour.
  • Once the sauce is cooked add the shredded leftover cockerel and cook through.
  • Sprinkle with the chopped coriander and serve with rice and a wedge of lime and natural yoghurt.


The dry individual spices can be replaced with a quality curry powder, but will not taste so good!