It’s a sunshine in a plate that will brighten up your day! This is actually a leftover roast chicken recipe, super simple, super delicious! So, what are you waiting for?

Ingredients:

• 1 shallot, chopped

• 1/2 red pepper, sliced

• 1 carrot, cut into thin matchsticks about 5cm long

• 1 garlic clove, chopped

• 1tsp mild curry powder

• pinch of cayenne pepper

• 1 tin (200ml) coconut milk

• 400ml chicken stock

• leftover chicken or prawns

• fresh corriander

• noodles

• salt, pepper, oil/coconut oil

Method:

1. Add oil into a pot and sauté the shallot, red pepper and carrot until soft (about 7 minutes).

2. Add chopped garlic and sauté for another minute, then add 1 tsp of mild curry powder and a pinch of cayenne pepper (sparingly if you don’t like spicy).

3. Add coconut milk, chicken stock, bring to boil and add leftover chicken. Simmer for few minutes, then add your favourite noodles. I also added some leftover cauliflower but that’s completely optional. Cook until the noodles are soft (according to packet instructions). Season with salt and pepper to your liking, add coriander and serve with lime wedges and coriander garnish.