Delia Leftover Chicken Curry

Delia Smith’s Leftover Chicken Curry is made with fennel seeds, black peppercorns, vegetable oil, onions, curry leaves, green bird’s-eye chillies, garlic, tomatoes, ground turmeric, leftover roast chicken, coconut milk, caster sugar, and lime juice. This tasty Leftover Chicken Curry recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.

Delia Leftover Chicken Curry Ingredients

• 2 tsp fennel seeds
• 2 tsp black peppercorns
• 3 tbsp vegetable oil
• 100g/3½oz onions, finely chopped (about 1 medium onion)
• 5 curry leaves
• 2 green bird’s-eye chillies, cut in half lengthways
• 4 garlic cloves, finely chopped
• 100g/3½oz tomatoes, chopped
• 1 tsp ground turmeric
• 500g/1lb 2oz leftover roast chicken, shredded
• 400ml/13.5fl oz coconut milk
• 1 tsp caster sugar
• ½ lime, juice only
• Salt, to taste
• Fresh coriander, for garnish

How To Make Delia Leftover Chicken Curry

1. Grind spices: Use a pestle and mortar to grind the fennel seeds and black peppercorns into a coarse powder. Set aside.
2. Cook onions: Heat the oil in a pan over medium heat. Add the onions and cook for 6–7 minutes. Add the curry leaves and green chillies and cook for a few more seconds.
3. Add garlic and tomatoes: Stir in the garlic and cook for 1 minute. Add the tomatoes and cook for 5 minutes, stirring occasionally.
4. Add spices and water: Mix turmeric, ground fennel, and peppercorns. Pour in 200ml/7fl oz of water, bring to a boil, and simmer on low for 1 minute.
5. Add chicken and coconut milk: Add the shredded chicken and salt to taste. Stir in the coconut milk and simmer for 4–5 minutes.
6. Finish and serve: Stir in the sugar and lime juice. Garnish with fresh coriander and serve with basmati rice.

Recipe Tips

• Grind fresh spices: Grind fennel seeds and black peppercorns just before cooking for the best flavor.
• Cook onions well: Cook onions until golden brown to add a rich taste to the curry.
• Control the heat: Keep an eye on the heat to avoid burning the garlic or spices, which can make the curry taste bitter.
• Use leftover chicken: Shred the leftover chicken into small pieces so it cooks evenly and mixes well with the curry.
• Balance the flavors: Taste the curry before serving and adjust the salt, sugar, or lime juice if needed to get the right flavor.

What To Serve With Leftover Chicken Curry?

This tasty chicken curry pairs well with basmati rice, naan bread, or roti. It also can be served alongside poppadoms, chutney, or a simple green salad for a delicious dinner.

How To Store Leftover Chicken Curry?

• Refrigerate: Let the leftover chicken curry cool down to room temperature. Put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Cool the curry completely, then place it in a freezer-safe container. Freeze for up to 2 months. Thaw it in the fridge overnight before reheating.

How To Reheat Leftover Chicken Curry?

• In The Oven: Preheat the oven to 180°C/350°F. Place the curry in an oven-safe dish, cover with foil, and heat for 20–25 minutes, or until hot throughout.
• In The Microwave: Transfer the curry to a microwave-safe bowl. Cover loosely and microwave on high for 2–3 minutes, stirring halfway through, until heated through.
• On The Stove: Heat the curry in a pan over medium heat, stirring occasionally, until it is hot throughout, about 5–7 minutes.

Delia Leftover Chicken Curry Nutrition Facts

Serving Size: 1 serving

• Calories: 342
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 49mg
• Sodium: 85mg
• Potassium: 285mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 28g

Try More Delia Smith Recipes:

• Delia Roast Pork Shoulder
• Delia Smith Rice Salad Recipe
• Delia Smith Pineapple Upside Down Cake
• Delia Smith Potato Gratin