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Delia Smith Chicken Curry Recipe

Delia Smith Chicken Curry Recipe

Delia Smith's chicken curry recipe is rich, warming and full of proper depth of flavour. A comforting classic, ready in under an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 People
Course: Main Course
Cuisine: British
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 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
  • 800 g boneless skinless chicken thighs, cut into chunks
  • 400 g tin chopped tomatoes
  • 200 ml chicken stock
  • 100 ml coconut milk
  • Salt to taste
  • Fresh coriander chopped, to finish

Method
 

  1. Soften the onion for 8–10 minutes.
  2. Add garlic and ginger for 1 minute.
  3. Stir in the spices and cook for 1 minute until fragrant.
  4. Add the chicken and cook for 5 minutes, coating in the spices.
  5. Stir in tomatoes and stock, bring to a simmer.
  6. Cover and simmer for 25–30 minutes until tender.
  7. Stir in coconut milk and simmer uncovered for 5 minutes.
  8. Season with salt and scatter with coriander.

Notes

Blooming the spices in oil before adding liquid is essential for depth of flavour.
Keep the heat gentle when cooking spices to avoid bitterness.
Chicken thighs stay more tender than breast over the simmering time.
Tastes even better the next day, making it a great make-ahead meal.
Freezes well for up to 3 months.