Delia Smith Delicious Leftover Chicken Curry Recipe: A Quick and Flavorful Weeknight Wonder

There’s something incredibly satisfying about transforming leftovers into a meal that feels entirely new and delicious. That’s exactly what we’re doing today with a recipe that turns yesterday’s roast chicken into a vibrant and comforting leftover chicken curry. Inspired by the flavors of Southeast Asia, this curry is a testament to the magic that can happen with a few pantry staples and some creativity. It’s a dish that comes together quickly, making it perfect for a weeknight dinner, but it’s also flavorful and hearty enough to serve to guests. So, let’s explore how to make the most of our leftover chicken and turn it into a curry that will have everyone asking for seconds.

How To Make Leftover Chicken Curry Delia’s Recipe Overview

This leftover chicken curry recipe is designed to be both easy and speedy, ideal for busy weeknights when you want to whip up something delicious without too much fuss. We’ll use coconut milk and red curry paste as the base for our curry, infusing it with rich flavors that complement the chicken perfectly.

Sugar snap peas add a lovely crunch and freshness to the dish, while a hint of lime juice brightens everything up. To finish, a sprinkle of red chili and coriander leaves adds both color and a burst of flavor. This recipe serves 4 and takes approximately 30 minutes from start to finish, including preparation and cooking time. It’s a fantastic way to use up leftover chicken in a dish that feels entirely new and exciting.

Ingredients

• 1 (400g) can of coconut milk
• A pinch of brown sugar
• 4 tbsp red curry paste
• 300ml chicken stock
• 500g cooked leftover chicken, torn into large pieces
• 1 lime, half juiced and half cut into wedges for serving
• 1-3 tsp fish sauce, to taste
• 300g sugar snap peas
• Basmati rice, cooked, to serve
• 1 red chili, thinly sliced
• 3 tbsp chopped coriander leaves

Instructions

1. Prepare the Curry Base: In a large skillet or wok, whisk together the coconut milk, chicken stock, and red curry paste over medium heat. Bring the mixture to a gentle simmer, stirring continuously to ensure the curry paste is well dissolved into the coconut milk.
2. Add Flavorings: Stir in a pinch of brown sugar and fish sauce according to your taste. The fish sauce adds depth, while the sugar balances the spice and acidity.
3. Incorporate Chicken: Add the cooked, leftover chicken pieces to the curry. Stir well to coat the chicken in the curry sauce. Let it simmer gently for about 10 minutes, allowing the chicken to heat through and absorb the flavors of the curry.
4. Vegetables: Add the sugar snap peas to the curry and cook for another 5 minutes, or until they are tender but still crisp.
5. Final Touches: Squeeze in the juice of half a lime, and give the curry a final stir. Taste and adjust seasoning with more fish sauce or lime juice if needed.
6. Serve: Ladle the curry over cooked basmati rice. Garnish with sliced red chili and chopped coriander leaves. Serve immediately with lime wedges on the side.

Nutritional Value (per serving)

Calories: Approximately 450 kcal

Protein: 25g

Carbohydrates: 45g

Fat: 20g

Fiber: 3g

Sugar: 5g

Also Read: Leeks in Cheese Sauce Delia Smith Recipe

FAQs

Can I use a different type of protein?

Absolutely, you can switch it up! If you don’t have chicken, try using cooked shrimp, tofu, or beef. Just make sure it’s already cooked before adding it to the curry. This recipe is super flexible, so feel free to experiment with different proteins. It’s all about using what you have and making a meal that you’ll love. So, go ahead and tailor it to your taste or whatever’s in your fridge!

Is it possible to make this curry vegetarian?

Yes, making this curry vegetarian is easy! Just skip the chicken and fish sauce. You can use soy sauce or tamari instead for that umami flavor. Add more veggies like bell peppers, broccoli, or cauliflower. They all work great. This way, you still get a hearty and delicious meal, but without any meat. It’s perfect for anyone looking to enjoy a vegetarian version of this curry. So, get creative with your veggies and enjoy a tasty, meat-free dish!

Can I make this curry spicier or milder?

Yes, you can easily adjust the spice level. Want it spicier? Add more red curry paste or some extra slices of red chili. Love the heat? Throw in some chili flakes too. If you prefer it milder, just use less curry paste. It’s all about your taste. Feel free to play around with the ingredients until you get the perfect level of spice for you. Remember, cooking is all about making it your own, so tweak it to suit your palate!

How can I store leftovers?

Storing leftovers is simple. First, let the curry cool down. Then, put it in an airtight container. Pop it in the fridge. It stays good for up to 3 days. When you’re ready to eat it again, just warm it up. You can use the stove or the microwave. If it’s too thick, add a little water to get it back to the right consistency. This way, you can enjoy your delicious curry again without any hassle.

What can I serve with this curry?

This curry pairs wonderfully with basmati rice or naan bread. For a lighter option, try serving it with cauliflower rice. If you like, add a side of cucumber salad for a fresh, crunchy contrast to the creamy curry. Feel free to explore and serve it with your favorite sides. It’s all about finding the perfect combo that you love!

Conclusion

This leftover chicken curry is a fantastic way to repurpose leftover chicken into a meal that’s both satisfying and full of flavor. With its creamy coconut base, vibrant spices, and fresh vegetables, it’s a dish that proves leftovers can be just as exciting as the original meal. Whether you’re looking for a quick weeknight dinner or a new way to enjoy leftover chicken, this curry is sure to become a favorite. Give it a try and see just how delicious leftovers can be!