Delia Leftover Chicken Curry

This is the kind of recipe you need when you’ve got half a roast chicken knocking about and no plans.
Delia Smith’s Leftover Chicken Curry turns yesterday’s dinner into a rich, spicy, proper meal — without the faff.

Made this with scraps of Sunday roast chicken.
By Monday night, nobody remembered it was leftovers.

Why You’ll Love It

• Makes dry old chicken taste brand new
• Packed with real spice, not just heat
• One pot, easy stirring — no fancy gear needed
• Brilliant for fridge clear-outs
• Ready in under an hour

Ingredients You’ll Need

• 2 tbsp oil
• 1 large onion, chopped
• ½ tsp salt
• 3 cloves garlic, crushed
• 1 inch ginger, grated
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 3 cardamom pods
• ½ tsp cinnamon
• ½ tsp turmeric
• ½ tsp crushed red pepper
• ½ tsp black pepper
• 1 can diced tomatoes (400g)
• 500ml chicken stock
• 250g cold roast chicken, chopped roughly
• 2 tbsp plain yogurt

How to Make Delia’s Leftover Chicken Curry

1. Heat the oil in a big pan.
   Chuck in the onion and salt — fry till soft, about 10 minutes.
2. Add the garlic and ginger — stir for 2 minutes.
3. Tip in all the spices — coriander, cumin, garam masala, cardamom, cinnamon, turmeric, peppers.
   Stir around till it smells outrageous — about 2 minutes.
4. Pour in the tomatoes. Scrape the bottom of the pan to get all the flavour off.
5. Add the stock. Bring to a boil.
   Then simmer gently for about 20 minutes, till it thickens up nicely.
6. Stir in the leftover chicken.
   Let it warm through — don’t boil it hard.
7. Off the heat. Stir in one spoon of yogurt.
   Mix well, then add the second spoon.
8. Serve hot — over rice, with naan, or straight out of the pan if no one’s watching.

Common Mistakes to Dodge

• Boiling the chicken: makes it dry. Warm gently.
• Skipping the simmer: you want thick, rich sauce, not watery soup.
• Too spicy?: Stir in more yogurt or a splash of coconut milk.

What to Serve It With

• Fluffy basmati rice
• Warm naan bread
• Cooling cucumber raita
• Fresh coriander and a squeeze of lemon

Storage and Leftovers

• Fridge: Cool fully, airtight box, up to 4 days.
• Freezer: Portion it out, freeze up to 3 months.
• Reheat: Low and slow — stove, oven, or microwave. Add a splash of stock if it dries out.

FREQUENTLY ASKED QUESTIONS

How do I tone down the spice?
Mix in extra yogurt or a little coconut milk.

Why is my curry dry when reheated?
Splash in some water or stock before heating and cover it up.

Can I thicken the curry more?
Yep. Simmer it uncovered till it looks good, or stir in a bit of cornstarch mixed with cold water.

Can I do it vegetarian?
Swap the chicken for chickpeas, tofu, or roasted veg.

Try More Delia Smith Recipes:

• Delia Smith Normandy Chicken
• Delia Smith Spanish Chicken
• Delia Smith Chicken Basque

Nutrition Facts

• Calories: 292 kcal
• Fat: 18g
• Carbs: 14g
• Protein: 20g