Delia Smith Chicken Curry​ Recipe

This simple Delia Smith Chicken Curry is made with ready-cooked chicken, light coconut milk, mango chunks, lime juice, and Caribbean Poudre de Colombo spice. The result is a bright and creamy curry with a perfect balance of sweet and tangy flavors. It’s a perfect weeknight dinner that comes together in under 20 minutes and makes enough for 2-3 people.

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Delia Smith Chicken Curry Ingredients

• 225g ready-cooked chicken, cut into bite-size pieces
• 165ml tin Blue Dragon light coconut milk
• 1 dessertspoon groundnut or other flavourless oil
• 1 small onion, peeled, halved and sliced
• 1 clove garlic, peeled and chopped
• 2 heaped teaspoons Seasoned Pioneers Caribbean Poudre de Colombo spice blend
• 12 chunks of ready-prepared fresh or frozen mango
• Juice of 2 limes
• Fresh coriander leaves, to garnish

How To Make Delia Smith Chicken Curry

1. Heat the oil: Heat the groundnut or other flavourless oil in a medium-sized pan.
2. Cook the onion: Add the sliced onions and cook them over gentle heat for about 10 minutes, stirring occasionally, until they begin to turn brown and become sweet.
3. Add spices and garlic: Add the chopped garlic, the Poudre de Colombo spice blend, and a pinch of salt. Stir everything together and let it cook for one more minute until it smells fragrant.
4. Combine main ingredients: Add the ready-cooked chicken pieces and the mango chunks to the pan. Pour in the light coconut milk and the fresh lime juice.
5. Simmer the curry: Stir everything to combine. Let the curry cook over a gentle heat for 10 minutes. Be careful not to let it bubble too hard or the sauce will reduce too much.
6. Garnish and serve: Garnish the curry with fresh coriander leaves and serve immediately, ideally with rice.

Recipe Tips

• Don’t Rush the Onions: Cooking the onions slowly for 10 minutes is key. This caramelizes them, which builds a deep, sweet flavor base for the entire curry.
• Bloom the Spices: Cooking the spice blend and garlic for a minute in the hot pan before adding any liquid is called “blooming.” This step is very important as it wakes up the spices and makes the curry much more fragrant.
• Simmer Gently: Once you add the coconut milk, keep the heat low. If you let it boil rapidly, the coconut milk can “split” or separate, which can change the texture of your sauce.
• Use Leftover Chicken: This recipe is perfect for using up leftover roast chicken. Just make sure it’s unseasoned or lightly seasoned so the flavors don’t clash with the curry.
• About the Spice: Poudre de Colombo is a specific Caribbean curry blend. If you cannot find it, you can substitute a mild Madras curry powder, though the final flavor will be slightly different.

What To Serve Chicken Curry

This chicken curry is perfect served over a bed of fluffy basmati or jasmine rice, just as Delia suggests. To soak up all of that creamy sauce, add a side of warm naan bread or flaky roti. A simple cucumber and yogurt salad (like raita) or a few extra wedges of fresh lime on the side would also add a cool, refreshing contrast.

How To Store Chicken Curry Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot all the way through.
• Freeze: Freezing is not recommended for this recipe. The light coconut milk may separate when thawed, and the texture of the pre-cooked chicken can become dry or stringy upon reheating. It is best enjoyed fresh.

Delia Smith Chicken Curry Nutrition Facts

• Calories: 390 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 75mg
• Sodium: 350mg
• Total Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 12g
• Protein: 30g

Frequently Asked Questions

• What is Poudre de Colombo? Poudre de Colombo is a Caribbean spice blend, different from Indian curry powders. It often includes turmeric, cumin, coriander, and mustard seeds. If you can’t find it, a mild Madras curry powder is the best substitute.
• Can I use raw chicken instead? Yes, but you will need to adjust the recipe. Cut one or two raw chicken breasts into bite-size pieces. After cooking the onions (step 2), add the raw chicken and cook until it is browned and cooked through. Then, proceed with adding the garlic and spices.
• Can I use full-fat coconut milk? Absolutely. Full-fat coconut milk will make the curry much richer and creamier. The light version is just a preference for a lighter-style dish, but full-fat will work beautifully.
• Can I use canned mango chunks? Yes, canned mango chunks work perfectly fine in this recipe. Just make sure to drain them well from their syrup or juice before adding them to the pan.

Try More Recipes:

• Delia Smith Chicken Casserole​ Recipe
• Delia Smith Chicken Basque​ Recipe
• Delia Smith Bbq Chicken​ Recipe