I tried this recipe last night, and I must admit, I was a touch skeptical. Curried cold roast fowl? It sounded a bit too much like a leftover hack gone awry. But I was pleasantly surprised. The key, I found, was the onions — they needed to be fried slowly and patiently until they were soft and sweet, not crispy or burnt. This was the surprising detail that elevated the dish; it added a depth of flavor that I didn't expect from such a simple ingredient. The curry powder was a nice touch, too, giving the leftovers a new lease on life. This recipe is perfect for a weeknight cook who wants to make something comforting and warm from the remains of a roast chicken. It's quick, it's easy, and it's a great way to use up leftovers. I served it with some crusty bread to soak up the onion juices, and it was a hit with my family. The lemon on the side was a nice touch, adding a bit of brightness to the dish. If you're looking for a way to jazz up your leftovers, give this one a try.