Delia Smith Leftover Chicken Curry Recipe

This mild, fruity leftover chicken curry is made with apricot jam, mango chutney, sultanas, and toasted almonds in a flour-thickened sauce. The sauce simmers for 30 minutes in a heavy-bottomed saucepan before the cooked chicken goes in, so the meat stays tender. Serves 4 in about 55 minutes.

I make this almost every Monday after a roast. The fruity sauce tastes far better than any leftover roast chicken meal has a right to, and it works just as well with turkey.

Leftover Chicken Curry Ingredients

The Meat:

• 450g cooked chicken (or turkey), cut into bite-sized pieces

The Curry Base:

• 1 tbsp oil (or dripping)
• 1 large onion, chopped
• 1 tbsp medium curry powder (or paste)
• 1 tsp turmeric
• 1 tsp ground ginger (or fresh grated)
• 1 tbsp plain flour

The Sauce and Fruit:

• 425ml chicken stock
• 1 tbsp mango chutney
• 1 tbsp lemon juice
• 2 tsp apricot jam
• 50g dried apricots, soaked and chopped (optional)
• 25g sultanas

The Finish:

• Salt and freshly ground black pepper
• Toasted flaked almonds (for garnish)

What You’ll Need

You will need a large, heavy-bottomed saucepan for this curry. A ProCook Professional Stainless Steel saucepan holds heat evenly during the 30-minute simmer without scorching the fruit. An OXO Good Grips wooden spoon is ideal for stirring the flour and spices without scratching the pan.

How to Make Leftover Chicken Curry

1. Fry the onion: Heat the oil in a large, heavy-bottomed stainless steel saucepan. Add the chopped onion and fry gently for 5–8 minutes until soft and golden.
2. Cook the spices: Stir in the curry powder, turmeric, ginger, and flour. Cook over low heat for 1–2 minutes, stirring constantly with a wooden spoon, to release the spice oils.
3. Build the sauce: Gradually pour in the chicken stock, stirring all the time to prevent lumps. Bring to a simmer and let it thicken slightly.
4. Add the fruit and chutney: Stir in the mango chutney, lemon juice, apricot jam, dried apricots, and sultanas. Season with salt and pepper.
5. Simmer the sauce: Cover the pan and simmer gently for 20–30 minutes. The flavours will develop and the dried fruit will plump up.
6. Add the chicken: Add the cooked chicken pieces to the sauce and stir to coat. Simmer gently for 10–15 minutes until piping hot. Do not boil or the chicken will toughen.
7. Serve: Taste and adjust the seasoning. Sprinkle with toasted flaked almonds and serve straight away.

What Is the Secret to a Great Leftover Chicken Curry?

• Add the chicken last: The sauce needs 20–30 minutes of simmering, but the cooked chicken only needs 10–15 minutes. Adding it too early makes it stringy and dry.
• Use good stock: A proper chicken stock or thinned leftover gravy gives the sauce real depth. A weak stock cube leaves the curry tasting flat.
• Do not skip the apricot jam: It gives the sauce a glossy finish that coats the chicken beautifully. It adds sweetness and shine in equal measure.
• Adjust the heat to suit: Swap medium curry powder for Madras or add cayenne for more kick. For families, a mild Korma blend keeps things gentle.
• Any cooked chicken works: Leftover roast chicken is the classic choice, but a shop-bought rotisserie chicken works just as well. Cut it into bite-sized pieces before adding.
• Most of the cooking is hands-off: The 45-minute cook time is mostly unattended simmering, making this an easy Monday night recipe. For a creamy coconut version, try our chicken curry recipe.

What Should You Serve on the Side?

A mound of fluffy basmati rice is the natural partner. The fruity sauce soaks into it perfectly. For a cooling contrast, a spoonful of raita balances the warmth of the spices.

Poppadoms and naan bread are both welcome here, especially for scooping up the last of the sauce.

If you are looking for another chicken dish to serve alongside, a chicken tagine or a chicken tray bake would make a great spread.

Does This Reheat Well?

It reheats well in a saucepan over medium heat. Add a splash of water because the sauce thickens as it cools. You can also microwave individual portions for 2–3 minutes, stirring halfway through.

Make sure the chicken is piping hot all the way through before serving. The chicken has already been cooked twice, so it must reach 75°C throughout.

It keeps in the fridge in an airtight container for up to 2 days. You can freeze it, though the texture may go slightly dry after a third reheat. For best results, eat it fresh or within a day.

Nutrition Facts

• Calories: 350 kcal
• Fat: 12g
• Carbohydrates: 25g
• Protein: 30g

Nutrition information is estimated per serving.

Frequently Asked Questions

Can I use leftover turkey instead of chicken? Leftover roast turkey works just as well and is a brilliant way to use up Christmas leftovers. For a dedicated version, try our turkey curry recipe.

Can I make this curry creamy? Swap 150ml of the chicken stock for coconut milk and stir it in with the chutney and fruit. You can also add a spoonful of natural yoghurt at the end for a milder finish.

How does Delia’s leftover chicken curry compare to Mary Berry’s? Mary Berry’s version uses coconut milk for a creamier base. Delia’s is lighter and fruitier, using a flour-thickened stock sauce with apricot jam and mango chutney.

Can I add vegetables to this curry? Cauliflower, chickpeas, or sweet potato all work well and make a single chicken go further. Add them with the stock so they soften before the chicken goes in.

What can I do with leftover chicken? This fruity curry is one of the quickest ways to use up Sunday roast leftovers. You can also shred the meat into sandwiches, soups, or a quick stir-fry.

For a cold option, the coronation chicken uses a similar leftover chicken base with a creamy spiced sauce.