Tandoori chicken, the next day
A drawing, until a cook sends a photograph I want to keep.
Indian
Tandoori chicken, the next day
Yesterday’s roasted chicken, cold or hot, with rice.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 15 min
- Level
- Easy
- Energy
- 255kcal
- Next day
Contains dairy.
Equipment
- Frying pan, if you reheat it
- Knife
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1067 kJ
- 255 kcal
- Protein
- 25 g
- Fat
- 11 g
- Carbohydrate
- 5 g
- Sugars
- 3 g
- Fibre
- 1 g
- Salt
- 1.2 g
- Sodium
- 480 mg
This batch, 2 servings, is about 2134 kJ (510 kcal), with 6 g sugars and 2.4 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
If you want it hot, heat the chicken in a pan or a hot oven until it is steaming. Cold is fine too.
- 02
Eat it with the rice or bread, the yoghurt if you have it, and the lemon.
- 03
Eat it the same day you take it out. Do not cool it and keep it again.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
The chicken keeps 3 days. Eat this plate the day you make it.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Tandoori chicken, the next day
Serves 2 · 15 min
Ingredients
- 2 cups leftover tandoori chicken, off the bone if you like
- 2 cups hot cooked rice, or bread
- 2 tbsp plain yoghurt, optional
- lemon, a squeeze
Method
- If you want it hot, heat the chicken in a pan or a hot oven until it is steaming. Cold is fine too.
- Eat it with the rice or bread, the yoghurt if you have it, and the lemon.
- Eat it the same day you take it out. Do not cool it and keep it again.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
The chicken keeps 3 days. Eat this plate the day you make it.