Delia Smith’s Chicken Curry is a comforting and flavorful dish that combines tender chicken with a blend of aromatic spices, creating a rich and hearty meal. With its roots in traditional Indian cuisine, this chicken curry is mild yet flavorful, perfect for family dinners or special occasions. The balance of spices, coconut milk, and tomatoes creates a delicious sauce that pairs beautifully with rice or naan bread. Whether you’re new to cooking curry or a seasoned chef, this easy-to-follow recipe brings warmth and spice to the table.
What is Delia Smith Chicken Curry?
Delia Smith’s Chicken Curry is a mild, creamy curry made with tender chicken pieces cooked in a flavorful sauce of spices, tomatoes, and coconut milk. The dish uses a blend of curry powder, ginger, garlic, and onions to create a balanced, aromatic sauce. The coconut milk adds richness and a slight sweetness, making it a well-rounded dish that’s perfect for those who enjoy a milder curry without too much heat.
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Why You Should Try This Recipe
- Easy to prepare: With simple ingredients and straightforward steps, it’s a perfect weeknight meal.
- Mild and flavorful: Ideal for those who prefer a milder curry with balanced spices.
- Great for meal prep: The flavors deepen over time, making it even more delicious the next day.
- Family-friendly: A mild curry that can be enjoyed by everyone, even kids.
- Versatile: Serve with rice, naan, or even over potatoes for a hearty meal.
Ingredients Needed to Make Delia Smith Chicken Curry
- Chicken thighs (500g / 1 lb): Skinless and boneless, cut into bite-sized pieces.
- Onion (1 large): Finely chopped, providing a sweet base for the curry.
- Garlic cloves (3): Minced, adding depth and flavor.
- Fresh ginger (1-inch piece): Grated, for warmth and spice.
- Curry powder (2 tbsp): A mild curry powder blend for flavor without too much heat.
- Canned tomatoes (400g / 14 oz): Provides the tangy base for the sauce.
- Coconut milk (200ml / ¾ cup): Adds creaminess and a touch of sweetness to the curry.
- Vegetable oil (2 tbsp): For sautéing the onions and spices.
- Fresh coriander (a handful): Chopped, for garnish.
- Salt and pepper: To taste, for seasoning.
Equipment
- Large saucepan or frying pan
- Wooden spoon
- Knife and chopping board
- Measuring cups and spoons
Instructions to Make Delia Smith Chicken Curry
- Cook the onions: In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and golden.
- Add the garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 2 minutes until fragrant.
- Add the curry powder: Sprinkle the curry powder over the onion mixture and cook for 1-2 minutes, stirring constantly to release the spices’ aromas.
- Add the chicken: Add the chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Add the tomatoes and coconut milk: Pour in the canned tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer, then reduce the heat and cover the pan. Let it cook gently for 25-30 minutes until the chicken is cooked through and the sauce has thickened.
- Season and garnish: Taste the curry and season with salt and pepper as needed. Stir in half of the chopped coriander.
- Serve: Serve the curry hot, garnished with the remaining fresh coriander. Enjoy with steamed rice, naan, or your favorite side.
What Goes Well With Delia Smith Chicken Curry
- Steamed rice: Basmati rice is perfect for soaking up the rich curry sauce.
- Naan bread: Serve with warm naan to dip into the creamy sauce.
- Cucumber raita: A cooling yogurt dip with cucumber and mint balances the spices.
- Poppadoms: Add a light, crispy side for a crunchy contrast to the curry.
- Mango chutney: A sweet and tangy chutney complements the curry’s flavors beautifully.
Expert Tips for Making the Best Delia Smith Chicken Curry
- Use boneless chicken thighs: Thighs are juicier and more flavorful than breasts, making them ideal for curries.
- Don’t rush the simmering: Let the curry simmer gently to develop the flavors and thicken the sauce.
- Adjust the spice level: If you prefer more heat, add a pinch of cayenne pepper or a chopped green chili.
- Use full-fat coconut milk: For the creamiest, richest sauce, opt for full-fat coconut milk rather than light versions.
- Make it ahead: The curry tastes even better the next day as the flavors meld together.
Easy Variations of Delia Smith Chicken Curry
- Vegan version: Replace the chicken with tofu or chickpeas, and use vegetable stock instead of coconut milk.
- Spicier option: Add fresh chilies or hot curry powder for a spicier kick.
- Add vegetables: Toss in diced bell peppers, spinach, or peas for added texture and nutrition.
- Use different proteins: Swap the chicken for lamb, beef, or prawns for a different flavor profile.
- Creamier version: Stir in a little Greek yogurt or double cream at the end for a richer, creamier sauce.
Best Practices to Store Delia Smith Chicken Curry
- Refrigerate leftovers: Store any leftover curry in an airtight container in the fridge for up to 3 days.
- Freeze for later: This curry freezes well. Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Label and date: Always label your containers before freezing to keep track of freshness.
Best Practices to Reheat Delia Smith Chicken Curry
- Stovetop reheating: Reheat the curry gently over medium heat, stirring occasionally until fully warmed.
- Microwave method: Heat in a microwave-safe dish in 1-2 minute intervals, stirring between each, until fully heated through.
How Can I Make Delia Smith Chicken Curry Healthier?
- Use light coconut milk: Swap full-fat coconut milk for a lighter version to reduce calories and fat.
- Add more vegetables: Increase the vegetable content by adding spinach, bell peppers, or cauliflower for extra fiber.
- Reduce oil: Use less vegetable oil for browning the onions to cut down on fat.
- Use lean chicken breast: Opt for chicken breast instead of thighs for a leaner option, while still maintaining flavor.
Nutrition Value (per serving):
- Calories: 320
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Protein: 26g
- Fiber: 3g
FAQs
Can I use chicken breasts instead of chicken thighs in Delia Smith’s Chicken Curry?
Yes, chicken breasts can be used instead of thighs. However, since chicken breasts cook faster and can dry out more easily, reduce the cooking time slightly to keep them tender and juicy.
How can I thicken the curry sauce?
To thicken the curry sauce, you can simmer it uncovered for a few extra minutes to reduce the liquid. Alternatively, mix a small amount of cornstarch with water and stir it into the curry during the simmering process.
Can I freeze Delia Smith’s Chicken Curry?
Yes, Delia Smith’s Chicken Curry freezes well. Allow it to cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
How do I make the curry spicier?
To make the curry spicier, add fresh chilies, a pinch of cayenne pepper, or hot curry powder. You can adjust the spice level according to your taste preferences.
Final Words
Delia Smith’s Chicken Curry is a delicious and simple dish that delivers big flavor with minimal effort. The creamy coconut milk, fragrant spices, and tender chicken make it a comforting meal that’s perfect for family dinners or special occasions.
Serve it with rice, naan, or your favorite sides for a complete and satisfying meal that everyone will enjoy!
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Delia Smith Chicken Curry
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Delia Smith’s Chicken Curry is a mild, creamy curry made with tender chicken pieces cooked in a flavorful sauce of spices, tomatoes, and coconut milk. The dish uses a blend of curry powder, ginger, garlic, and onions to create a balanced, aromatic sauce. The coconut milk adds richness and a slight sweetness, making it a well-rounded dish that’s perfect for those who enjoy a milder curry without too much heat.
Ingredients
- Chicken thighs (500g / 1 lb): Skinless and boneless, cut into bite-sized pieces.
- Onion (1 large): Finely chopped, providing a sweet base for the curry.
- Garlic cloves (3): Minced, adding depth and flavor.
- Fresh ginger (1-inch piece): Grated, for warmth and spice.
- Curry powder (2 tbsp): A mild curry powder blend for flavor without too much heat.
- Canned tomatoes (400g / 14 oz): Provides the tangy base for the sauce.
- Coconut milk (200ml / ¾ cup): Adds creaminess and a touch of sweetness to the curry.
- Vegetable oil (2 tbsp): For sautéing the onions and spices.
- Fresh coriander (a handful): Chopped, for garnish.
- Salt and pepper: To taste, for seasoning.
Instructions
- Cook the onions: In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and golden.
- Add the garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 2 minutes until fragrant.
- Add the curry powder: Sprinkle the curry powder over the onion mixture and cook for 1-2 minutes, stirring constantly to release the spices’ aromas.
- Add the chicken: Add the chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Add the tomatoes and coconut milk: Pour in the canned tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer, then reduce the heat and cover the pan. Let it cook gently for 25-30 minutes until the chicken is cooked through and the sauce has thickened.
- Season and garnish: Taste the curry and season with salt and pepper as needed. Stir in half of the chopped coriander.
- Serve: Serve the curry hot, garnished with the remaining fresh coriander. Enjoy with steamed rice, naan, or your favorite side.
