Delia Smith Leftover Chicken Curry Recipe

A bowl of spicy chicken curry is always welcome on a Monday night, but when it’s Delia Smith’s Leftover Chicken Curry with apricots, it’s the guest of honour. Use our simple simmering method to ensure the exact level of savory sweetness for your supper.

Delia Smith Leftover Chicken Curry Recipe Ingredients

• The Meat:
  • 450g (1 lb) 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 & Fruit:
  • 425ml (15 fl oz) chicken stock
  • 1 tbsp mango chutney
  • 1 tbsp lemon juice
  • 2 tsp apricot jam
  • 50g (2 oz) dried apricots, soaked and chopped (optional)
  • 25g (1 oz) sultanas
• The Finish:
  • Salt and freshly milled black pepper
  • Toasted flaked almonds (for garnish)

How To Make Delia Smith Leftover Chicken Curry Recipe

1. Sauté aromatics: Heat the oil in a large saucepan or deep frying pan. Add the chopped onion and fry gently for 5–8 minutes until soft and golden brown.
2. Cook the spices: Stir in the curry powder, turmeric, ginger, and flour. Cook over low heat for 1–2 minutes, stirring constantly, to cook out the raw flour taste and release the spice oils.
3. Make the sauce: Gradually pour in the chicken stock, stirring all the time to prevent lumps. Bring the sauce to a simmer. It should thicken slightly.
4. Add sweet & sour: Stir in the mango chutney, lemon juice, apricot jam, dried apricots, and sultanas. Season with salt and pepper.
5. Simmer: Cover the pan and simmer the sauce gently for 20–30 minutes to allow the flavors to develop and the dried fruit to plump up.
6. Add the chicken: Add the cooked chicken pieces to the sauce. Stir well to coat. Simmer gently for another 10–15 minutes, or until the chicken is piping hot all the way through. (Do not boil vigorously or the chicken will toughen).
7. Serve: Taste and adjust seasoning (add more lemon or chutney if needed). Sprinkle with toasted flaked almonds and serve immediately.

Recipe Tips!

• Don’t Overcook Meat: Since the chicken is already cooked, it only needs to be heated through. If you boil it for an hour, it will become stringy and dry. The sauce needs time, the chicken does not!
• Stock Quality: Use a good quality stock (or leftover gravy if you have it!). Since the sauce is simple, the stock provides the savory backbone.
• Sweet Balance: Delia loves using jams and chutneys to balance the heat of the curry powder. Apricot jam creates a glossy finish and a subtle sweetness that pairs perfectly with the turmeric.
• Curry Strength: Use a curry powder you like! Madras for heat, or a mild Korma blend for families. You can always boost the heat with a pinch of cayenne later.

What To Serve With Delia Smith Leftover Chicken Curry Recipe?

This Delia Smith Leftover Chicken Curry Recipe is a retro classic that loves traditional sides! A mound of fluffy Basmati Rice is essential. For a cooling element, serve with a dollop of Raita (yogurt and cucumber) and some Poppadoms! If you want to stretch the meal further, a side of Naan Bread is perfect for scooping up the fruity sauce.

How To Store Delia Smith Leftover Chicken Curry Recipe

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. Ensure the chicken is cold before refrigerating.
• Reheat: Reheat thoroughly in a pan on the stove until piping hot. Add a splash of water if the sauce has thickened.
• Freeze: You can freeze this curry, but be aware that cooked meat frozen twice (once raw, cooked, then frozen) can sometimes be a bit dry. It is safe, but texture is best fresh.

Delia Smith Leftover Chicken Curry Recipe Nutrition Facts

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

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Chicken Tray Bake Recipe
• Delia Smith Chicken Tagine Recipe
• Delia Smith Chicken and Mushroom Pie Recipe