Delia Smith Leftover Chicken Curry Recipe​

This is my cosy, weeknight-friendly take on a Delia-style leftover chicken curry, made for turning roast chicken into something deeply satisfying with very little effort. The sauce is silky and gently spiced, with a savoury tomato base and a creamy finish that clings beautifully to the chicken. It is an easy recipe with straightforward steps and forgiving timings, ideal if you are new to curries. Total time is about 35 minutes from chopping board to bowls on the table.

What This Leftover Chicken Curry Tastes Like

This curry is mild, rounded, and quietly warming rather than fiery. The onions cook down until sweet, the spices bloom in the oil so they taste fragrant (not dusty), and the tomatoes give a savoury backbone that turns velvety once simmered. Coconut milk makes it creamy and softens the edges, so it is especially good with leftover roast chicken, which can be drier if you reheat it too aggressively.

Ingredients

For the curry base

• 2 tbsp vegetable oil (or light olive oil)
• 1 large onion, finely chopped
• 2 garlic cloves, finely grated or crushed
• 1 tbsp fresh ginger, finely grated
• 2 tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp tomato purée

For the sauce

• 400g chopped tomatoes (1 tin)
• 150ml chicken stock
• 1 tsp sugar (optional, balances acidity)
• 3/4 tsp fine sea salt, plus more to taste
• 1/2 tsp black pepper
• 200ml full-fat coconut milk (or 150ml double cream for a richer finish)

For the chicken and finishing

• 300g cooked leftover chicken, shredded or diced
• 100g frozen peas (optional)
• 1 tbsp garam masala
• 2 tbsp chopped fresh coriander (optional but lovely)
• Lemon wedges, to serve (optional)

How to Make Delia Smith Leftover Chicken Curry Recipe​

• Prepare the oven: If you want to keep rice, naan, or serving bowls warm, preheat the oven to 160°C or 140°C fan. Pop your rice (covered) or wrapped naan on a middle shelf while you cook the curry.
• Start the base: Heat the oil in a large sauté pan over medium heat. Add the chopped onion with a pinch of salt and cook for 8 to 10 minutes, stirring now and then, until softened and lightly golden.
• Mix in the aromatics: Add the garlic and ginger and cook for 30 seconds, just until fragrant. Keep the heat moderate so they do not catch.
• Bloom the spices: Stir in the curry powder, cumin, and coriander. Cook for 1 minute, stirring constantly, so the spices toast gently in the oil and taste fuller.
• Build the sauce: Mix in the tomato purée, then pour in the chopped tomatoes and stock. Bring to a gentle simmer and cook for 8 to 10 minutes, uncovered, to thicken slightly.
• Make it silky (optional): If you prefer a smooth curry, blend the sauce briefly with a stick blender, then return it to a gentle simmer. This step is optional but it does give that lovely, spoon-coating texture.
• Finish the sauce: Stir in the coconut milk, sugar (if using), salt, and pepper. Simmer for 2 minutes so everything comes together.
• Add the chicken: Add the cooked chicken (and peas, if using). Warm through gently for 4 to 5 minutes. Avoid a hard boil, as leftover chicken can turn dry and stringy.
• Bake to meld (optional): For an extra-mellow, “left to sit” flavour, tip the curry into an ovenproof dish, cover, and bake at 160°C or 140°C fan for 8 to 10 minutes. This is optional, but handy if you are timing sides.
• Cool and settle: Take the curry off the heat and let it stand for 5 minutes. The sauce thickens slightly as it settles, and the flavours taste more rounded.
• Assemble and serve: Stir in the garam masala and chopped coriander. Spoon into warm bowls and serve with rice or naan, plus a squeeze of lemon if you like a fresher finish.

Tips for Best Results

Why is my curry watery?

Tomatoes vary a lot. Simmer the tomato and stock mixture uncovered for a few extra minutes before adding coconut milk, and keep the simmer gentle so it reduces rather than splashes. If it still needs help, leave it to stand off the heat for 5 minutes and it will thicken slightly.

How do I stop leftover chicken from going dry?

Add the chicken at the very end and warm it through gently. Leftover roast chicken is already cooked, so it only needs 4 to 5 minutes in the sauce. Avoid boiling once the chicken goes in.

How can I make it hotter or milder?

For hotter, add 1/4 to 1/2 tsp chilli flakes with the spices, or stir in a little hot chilli sauce at the end. For milder, use a mild curry powder and add an extra splash of coconut milk to soften the spice.

Can I make this curry richer without coconut milk?

Yes. Use 150ml double cream instead, or stir in 3 to 4 tbsp natural yoghurt off the heat (keep it gentle so it does not split). Both give a softer, creamier finish.

Serving Suggestions

• Steamed basmati rice with chopped coriander on top
• Warm naan or chapatis with a little butter
• Mango chutney and lime pickle on the side
• Cucumber yoghurt (raita) to cool things down
• A quick salad of sliced cucumber, red onion, and lemon

Storage

Room temperature

Cool the curry quickly, then do not leave it out for more than 2 hours (or 1 hour in a warm kitchen). Once cooled, refrigerate.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob until piping hot, adding a splash of water or stock if the sauce has thickened too much.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge, then reheat slowly. Creamy sauces can separate slightly after freezing, so warm gently and stir well to bring it back together.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18 g
• Protein: 32 g
• Fat: 24 g
• Saturated Fat: 12 g
• Sodium: 780 mg

Nutrition values are estimates and will vary depending on the chicken used, curry powder brand, and serving size.

FAQs