Delia Smith Chicken Curry Recipe

This easy chicken curry is creamy, mild, and full of flavor. It’s the perfect curry for beginners. You only need a few basic ingredients, and it comes together fast. Serve it with rice, noodles, or mashed potatoes for a comforting meal.

Ingredients Needed:

• 1.5 tbsp oil 
• 2 garlic cloves 
• 2 tsp ginger
• 1/2 onion 
• 500g / 1lb chicken thighs, sliced 
• 2.5 tbsp curry powder
• 270 ml / 1.25 cups coconut milk 
• 1.5 cups (375 ml) chicken stock low sodium
• 1/2 tsp salt
• 3/4 cup frozen peas
• 1/4 cup coriander/cilantro leaves 

How To Make Chicken Curry Recipe?

1. Sauté the aromatics: Heat oil in a pan over medium-high heat, then cook garlic, ginger, and onion for 3 minutes until the onion looks soft.
2. Cook the chicken: Add the sliced chicken and stir until the color changes from pink to white.
3. Add curry powder: Sprinkle in the curry powder and stir for 2 minutes to bring out the flavor.
4. Simmer the sauce: Pour in the coconut milk and chicken stock, stir well, then reduce the heat to medium. Let it simmer fast for 10 minutes until the sauce thickens.
5. Finish with peas and herbs: Add frozen peas and salt, cook for 2 more minutes, then taste and adjust salt if needed. Turn off the heat and sprinkle with chopped coriander. Serve hot.

Recipe Tips:

• Use full-fat coconut milk: It makes the curry creamy and rich. Light coconut milk can make the sauce watery unless you thicken it.
• Fry the curry powder first: Cooking the curry powder for 2 minutes helps boost the flavor. Don’t skip this part.
• Cut chicken evenly: Same-size pieces cook evenly and stay juicy. Uneven cuts can lead to dry or undercooked bits.
• Simmer uncovered: Let the sauce reduce without a lid so it thickens properly. Covering it keeps it too runny.
• Salt at the end: The flavor changes as the sauce cooks, so always add salt at the end after tasting.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover chicken curry cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Let the curry cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2 months.
• Reheat: Pour the curry into a pan and reheat over medium heat, stirring often, until it’s hot all the way through.

Nutrition Facts:

• Calories: 383 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 118mg
• Sodium: 295mg
• Potassium: 665mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 29g

Try More Delia Smith Recipes:

• Delia Smith Chicken Tagine Recipe
• Delia Chicken Soup Recipe

Delia Smith Chicken Curry Recipe

Course: DinnerCuisine: BriitishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

383

kcal

This easy chicken curry is creamy, mild, and full of flavor. It’s the perfect curry for beginners. You only need a few basic ingredients, and it comes together fast. Serve it with rice, noodles, or mashed potatoes for a comforting meal.

Ingredients

• 1.5 tbsp oil 

• 2 garlic cloves 

• 2 tsp ginger

• 1/2 onion 

• 500g / 1lb chicken thighs, sliced 

• 2.5 tbsp curry powder

• 270 ml / 1.25 cups coconut milk 

• 1.5 cups (375 ml) chicken stock low sodium

• 1/2 tsp salt

• 3/4 cup frozen peas

• 1/4 cup coriander/cilantro leaves 

Directions

• Sauté the aromatics: Heat oil in a pan over medium-high heat, then cook garlic, ginger, and onion for 3 minutes until the onion looks soft.
• Cook the chicken: Add the sliced chicken and stir until the color changes from pink to white.
• Add curry powder: Sprinkle in the curry powder and stir for 2 minutes to bring out the flavor.
• Simmer the sauce: Pour in the coconut milk and chicken stock, stir well, then reduce the heat to medium. Let it simmer fast for 10 minutes until the sauce thickens.
• Finish with peas and herbs: Add frozen peas and salt, cook for 2 more minutes, then taste and adjust salt if needed. Turn off the heat and sprinkle with chopped coriander. Serve hot.

Notes

• Use full-fat coconut milk: It makes the curry creamy and rich. Light coconut milk can make the sauce watery unless you thicken it.
• Fry the curry powder first: Cooking the curry powder for 2 minutes helps boost the flavor. Don’t skip this part.
• Cut chicken evenly: Same-size pieces cook evenly and stay juicy. Uneven cuts can lead to dry or undercooked bits.
• Simmer uncovered: Let the sauce reduce without a lid so it thickens properly. Covering it keeps it too runny.
• Salt at the end: The flavor changes as the sauce cooks, so always add salt at the end after tasting.