Delia Smith Chicken Curry

When I think of Delia Smith’s chicken curry, I’m transported straight back to my early twenties — cold flat, secondhand saucepan, and the smell of coconut milk warming through on a rainy Tuesday night. This dish was one of the first “grown-up” meals I ever made from scratch, following Delia’s precise instructions with an eager but clueless grin.

And somehow, all these years later, it still holds up. It’s not flashy or overcomplicated. Just tender chicken, a proper warming sauce, and that comforting smell that makes you think — yeah, I can cook. Whether you’re revisiting it or trying it for the first time, this chicken curry’s beauty is in its balance: mellow coconut, zippy lime, and just enough spice.

Let’s get cooking, shall we?

Ingredients List

• 1 pound chicken breast, boneless & skinless, chopped — tender and lean, the base of it all.
• 1 tablespoon vegetable oil
• 1 tablespoon garlic, minced — adds warmth and depth.
• 1 small yellow or white onion, chopped — for a sweet, aromatic base.
• 2 tablespoons yellow curry powder — choose a fragrant one, not the dusty jar from years ago.
• 1 tablespoon Thai red curry paste — a secret punch of extra flavour.
• 15 oz coconut milk, canned, full-fat — gives the dish its creamy soul.
• ½ cup water or chicken stock (optional) — helps adjust thickness.
• 1 tablespoon brown sugar — balances heat with a gentle sweetness.
• 1 teaspoon fish sauce — just a splash; brings a deep umami note.
• 2 tablespoons lime juice — brightens it all beautifully.
• Salt, to taste
• Handful of fresh cilantro, roughly chopped — for a green, herby lift at the end.
• 4 cups cooked white rice, for serving

I skip commentary on the oil and salt. You know what to do there.

How to Make It (Instructions)

1. Heat oil in a large pan over low heat. Add garlic and onion.
   Let them sizzle until soft and golden — your kitchen should smell fantastic.
2. Add the chicken pieces.
   Stir for 2–3 minutes until they start to brown. Not fully cooked, just kissed by the heat.
3. Sprinkle in the curry powder and Thai red curry paste.
   Stir everything together and cook for 3–5 minutes more. It’ll look a bit dry here — that’s fine.
4. Pour in the coconut milk and give it a good stir.
   Bring to a gentle simmer, cover loosely, and cook for 15–20 minutes.
   (This is when I usually start tidying up, get distracted on my phone, then remember the rice isn’t on. Classic.)
5. If the sauce is too thick, add water or stock, little by little.
   Too thin? Just let it bubble uncovered for a few more minutes.
6. Stir in the fish sauce, lime juice, and brown sugar.
   Taste and adjust the salt. The flavours should be balanced — savoury, tangy, creamy, just a hint sweet.
7. Serve over warm rice and top with chopped cilantro.
   Take a photo if you must. Then eat it hot, without fuss.

Common Mistakes

Why is my curry watery?
You may have added too much liquid or covered it too tightly. Let it simmer uncovered next time to reduce naturally.

Why does the chicken feel rubbery?
It’s likely overcooked. Simmer gently — don’t let it boil wildly.

Can I skip the fish sauce?
Yes, but you’ll miss a layer of umami. A little soy sauce can work as a substitute.

I once added too much curry paste. Help?
Been there. Add more coconut milk and a touch more sugar and lime to soften the blow.

Storage and Reheating Tips

Fridge:
Keep in a sealed container for up to 2 days. Flavour deepens overnight — it’s even better the next day.

Freezer:
Freeze for up to 3 months in portions. Thaw overnight in the fridge before reheating.

To Reheat:

• Stovetop: Gently simmer in a pan with a splash of water or stock.
• Microwave: Cover loosely and microwave in 1-minute bursts, stirring between.

What to Serve With It

• Steamed basmati or jasmine rice — a clean canvas for all that creamy sauce.
• Pickled cucumber salad — adds a crunch and sharpness to cut the richness.
• Garlic naan or roti — for scooping and swiping that sauce off the plate.

A cold beer or mango lassi wouldn’t go amiss either.

FAQ Section

Can I make this gluten-free?
Yes, just ensure your curry paste and fish sauce are gluten-free — check the labels carefully.

Can I use chicken thighs instead?
Absolutely. Thighs are juicier and more forgiving if slightly overcooked.

Can I make it vegetarian?
You can! Use tofu or chickpeas instead of chicken, and skip the fish sauce — add a splash of soy sauce or tamari.

Is this curry spicy?
It has a gentle warmth. You can adjust the heat by reducing or increasing the red curry paste.

Try More Recipes:

• Delia Smith Black Forest Gateau
• Delia Smith Chicken Tarragon
• Delia Smith Dundee Cake
• Delia Smith Orange Sauce For Duck