Amelia Grace A good homemade curry is one of those dishes that always tastes far more impressive than the actual effort involved, and this chicken curry is exactly the sort I turn to on a cold evening.
This is a proper, from-scratch curry, built on a base of properly cooked onions and spices rather than a jar of sauce.
It takes a little longer than opening a jar, admittedly, but the depth of flavour you get from cooking the spices properly is genuinely worth the extra time, and it’s still well within reach of a weeknight dinner.
Why Cooking the Spices Before Adding Liquid Changes Everything
The single biggest factor separating a flat-tasting curry from a properly rich, layered one is how the spices are handled at the start.
Ground spices contain flavour compounds that are largely fat-soluble, meaning they need to be cooked briefly in oil or ghee to fully release their aroma and flavour, rather than being added directly to a watery sauce.
Cooking the spices in the oil left from softening the onions, before any liquid goes in, draws out a much deeper, more rounded flavour than simply stirring them into stock or tomatoes at a later stage.
This one step is really the difference between a curry that tastes like curry powder and water, and one that tastes properly cooked.
Ingredients for Delia Smith Chicken Curry
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli powder (adjust to taste)
- 800g boneless, skinless chicken thighs, cut into chunks
- 400g tin chopped tomatoes
- 200ml chicken stock
- 100ml coconut milk
- Salt, to taste
- Fresh coriander, chopped, to finish
How to Make Delia Smith Chicken Curry — Step by Step
Step 1 — Soften the Onion
Heat the oil in a large pan over medium heat. Cook the onion for 8–10 minutes, until soft and lightly golden.
Step 2 — Add the Garlic and Ginger
Stir in the garlic and ginger, cooking for a further minute.
Step 3 — Bloom the Spices
Reduce the heat slightly and add the curry powder, cumin, coriander and chilli powder. Cook, stirring constantly, for 1 minute, until fragrant. Take care not to let the spices burn.
Step 4 — Brown the Chicken
Add the chicken pieces and stir well to coat in the spice mixture, cooking for 5 minutes until lightly sealed on the outside.
Step 5 — Add the Tomatoes and Stock
Stir in the chopped tomatoes and chicken stock. Bring to a simmer.
Step 6 — Simmer
Cover and simmer gently for 25–30 minutes, stirring occasionally, until the chicken is completely tender.
Step 7 — Add the Coconut Milk
Stir in the coconut milk and simmer, uncovered, for a further 5 minutes to slightly reduce and thicken.
Step 8 — Season and Finish
Taste and season with salt as needed. Scatter with fresh coriander before serving.
My Top Tips for the Best Delia Smith Chicken Curry
Don’t rush the spice-blooming step. That single minute of cooking the spices in oil makes a huge difference to the depth of flavour in the finished curry.
Watch the spices closely while they cook. They can burn and turn bitter within seconds if the heat is too high, so keep it gentle and stir constantly.
Use chicken thighs rather than breast. They stay considerably more tender and juicy over the simmering time, whereas breast meat can dry out more easily.
Adjust the chilli to your own taste. Start with less if you’re unsure, as you can always add more heat at the end, but it’s harder to take away.
Make it a day ahead if you can. Like most curries, this one tastes even better the next day, once the flavours have had time to properly settle.
Serving Suggestions
Serve with fluffy basmati rice and warm naan bread. A dollop of natural yoghurt on the side helps balance the heat, and a scattering of extra fresh coriander finishes it off nicely.
How to Store Delia Smith Chicken Curry
In the fridge: Store in an airtight container for up to 3 days. The flavour genuinely improves after a day or two.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freezes beautifully for up to 3 months. Defrost fully in the fridge before reheating gently until piping hot throughout.
Delia Smith Chicken Curry Recipe
Ingredients
Method
- Soften the onion for 8–10 minutes.
- Add garlic and ginger for 1 minute.
- Stir in the spices and cook for 1 minute until fragrant.
- Add the chicken and cook for 5 minutes, coating in the spices.
- Stir in tomatoes and stock, bring to a simmer.
- Cover and simmer for 25–30 minutes until tender.
- Stir in coconut milk and simmer uncovered for 5 minutes.
- Season with salt and scatter with coriander.
Notes
Frequently Asked Questions About Delia Smith Chicken Curry
Why does my curry taste flat?
This is usually down to not cooking the spices for long enough before adding liquid, or using spices that have gone stale in the cupboard. Bloom fresh spices properly in the oil, and replace any that have been sitting around for a couple of years.
Can I make this curry milder for children?
Yes, simply leave out the chilli powder entirely, or reduce it significantly, and the curry will still have plenty of flavour from the other spices.
Can I use chicken breast instead of thighs?
You can, though I’d recommend reducing the simmering time slightly, as breast meat cooks faster than thigh and can dry out if left too long.
Why does my curry taste bitter?
This usually means the spices were cooked at too high a heat and burnt slightly before the liquid went in. Keep the heat gentle during that step, and stir constantly.
