Delia Smith Leftover Chicken Curry

This comforting leftover chicken curry is a wonderfully practical and flavoursome way to use up cooked chicken. Gently spiced with a smooth, savoury sauce, it is warming without being overpowering, making it ideal for the whole family. The recipe is straightforward and forgiving, perfect for a relaxed midweek supper. From start to finish, it takes around 45 minutes.

Ingredients

For the curry base

• 2 tbsp sunflower oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp fresh root ginger, grated
• 2 tsp medium curry powder
• 1 tsp ground turmeric
• 1 tbsp plain flour

For the sauce and filling

• 300ml chicken stock
• 2 tbsp mango chutney
• 100ml double cream
• 400g cooked chicken, cut into bite-sized pieces
• Salt and freshly ground black pepper

To serve

• Freshly cooked basmati rice
• Chopped fresh coriander, optional

How to Make Delia Smith Leftover Chicken Curry

• Prepare the pan: Heat the sunflower oil in a large frying pan or shallow saucepan over a medium heat. Add the chopped onion and cook gently for 8 to 10 minutes, stirring often, until soft and lightly golden.
• Add the aromatics: Stir in the garlic and grated ginger, cooking for 1 minute until fragrant. Sprinkle in the curry powder and turmeric, stirring constantly to prevent catching.
• Thicken the base: Sprinkle the flour over the onion mixture and cook for 1 minute, stirring well. Gradually add the chicken stock, a little at a time, stirring until you have a smooth sauce.
• Simmer the sauce: Bring the sauce to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly. Stir in the mango chutney and double cream.
• Add the chicken: Add the cooked chicken pieces to the pan and stir gently to coat in the sauce. Simmer for a further 5 to 8 minutes until the chicken is piping hot.
• Season and serve: Season to taste with salt and freshly ground black pepper. Serve hot with basmati rice and a scattering of fresh coriander if liked.

Tips for the Best Leftover Chicken Curry

How do I stop the sauce from tasting floury?

Make sure the flour is cooked for a full minute before adding the stock, and always add the liquid gradually while stirring.

Can I make this curry spicier?

Add a pinch of chilli powder or a finely chopped fresh chilli along with the garlic and ginger to increase the heat.

What is the best chicken to use?

Roast chicken works particularly well, but leftover poached or rotisserie chicken is equally suitable.

Serving Suggestions

• Serve with fluffy basmati rice or pilau rice
• Add warm naan bread or chapatis on the side
• Pair with a simple cucumber raita for freshness

Storage

Room Temperature

This curry should not be kept at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

The curry freezes well for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 14 g
• Protein: 32 g
• Fat: 26 g
• Saturated Fat: 12 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Leftover Chicken Curry

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A comforting and gently spiced curry made with leftover cooked chicken in a creamy sauce.

Ingredients

• 2 tbsp sunflower oil

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 1 tbsp fresh ginger, grated

• 2 tsp medium curry powder

• 1 tsp ground turmeric

• 1 tbsp plain flour

• 300ml chicken stock

• 2 tbsp mango chutney

• 100ml double cream

• 400g cooked chicken

• Salt and pepper

Directions

• Soften onion in oil until golden.
• Add garlic, ginger and spices.
• Stir in flour, then stock gradually.
• Simmer, then add chutney and cream.
• Add chicken and heat through.
• Season and serve hot.

Notes

• Use leftover roast chicken for best flavour.
• Add chilli for extra heat.
• Freeze for up to 3 months.