Delia Smith Chicken Curry

Delia Smith’s Chicken Curry is made with part-boned chicken breasts, groundnut oil, red chilies, lime, lemongrass, root ginger, garlic cloves, Thai shallots, shrimp paste, and Thai fish sauce. This flavorful Chicken Curry recipe creates a delicious dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 4 people.

Delia Smith Chicken Curry Ingredients

• 8 part-boned chicken breasts
• 1 tablespoon groundnut oil (or other flavorless oil)
• Salt to taste

For the Curry Paste:

• 4 medium red chilies, deseeded
• Juice and zest of 1 lime
• 1 tablespoon finely chopped lemongrass
• 1 inch (2.5 cm) cube of fresh root ginger
• 4 garlic cloves, peeled
• 4 Thai shallots, peeled (or regular shallots if not available)
• 1 teaspoon shrimp paste
• 2 tablespoons Thai fish sauce

To Garnish:

• A few sprigs of fresh coriander
• 2 limes, cut into quarters

How To Make Delia Smith Chicken Curry

1. Make the Curry Paste: Blend all curry paste ingredients in a food processor or blender until you have a coarse, rough paste. Keep covered in the fridge until needed.
2. Prepare the Chicken: Lay chicken breasts in a medium heatproof dish. Make four diagonal cuts across each breast. Sprinkle with salt and rub in the oil. Spread the curry paste over the chicken and rub it well. Cover with cling film and leave in a cool place for 1-2 hours to marinate.
3. Cook the Chicken: Preheat the oven to gas mark 4, 350°F (180°C). Remove the cling film. Bake on a high shelf for 35-40 minutes, basting with juices occasionally.
4. Serve: Garnish with fresh coriander and lime quarters. Serve with rice.

Recipe Tips

• Marinate the chicken well: Allow the chicken to marinate in the curry paste for at least 1-2 hours to ensure it absorbs all the flavors. For even better results, marinate overnight.
• Baste the chicken: While cooking, baste the chicken with its juices every 15 minutes to keep it moist and flavorful.
• Check for doneness: Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C). The juices should run clear when pierced with a knife.
• Adjust spice level: Taste the curry paste before applying it to the chicken. If you prefer a milder curry, reduce the number of chilies or remove the seeds.

What To Serve With Chicken Curry?

This flavorful Chicken Curry pairs well with basmati rice, naan bread, and steamed vegetables. For a tasty dinner, it can also be served alongside a simple salad or some crispy poppadoms.

How To Store Leftovers Chicken Curry?

• Refrigerate: Let the leftover Chicken Curry cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
• Freeze: Cool the Chicken Curry to room temperature, then place it in an airtight, freezer-safe container. Freeze for up to 3 months. To thaw, transfer to the fridge overnight before reheating.

How To Reheat Leftovers Chicken Curry?

• In The Oven: Preheat the oven to 350°F (180°C). Place the chicken curry in an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until hot throughout.
• In The Microwave: Transfer the chicken curry to a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through, until heated.
• On The Stove: Heat the chicken curry in a pan over medium heat, stirring occasionally, for about 10-15 minutes, or until heated.

Delia Smith Chicken Curry Nutrition Facts

Serving Size: 1 serving

• Calories: Approximately 350
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 90mg
• Sodium: 600mg
• Potassium: 400mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 30g

Try More Delia Smith Recipes:

• Delia Smith Smoked Mackerel Pâté
• Delia Smith Green Bean Chutney
• Delia Smith Squidgy Chocolate Log
• Delia Smith Leeks In Cheese Sauce