I’m here to share with you one of my all-time favorite curry dishes. Comforting and fragrant, this vibrant golden-hued curry features gentle warming spices, creamy coconut and fresh herbs.
It can be served with tender chicken, vegetables or even tofu — the versatility is one of its attractions.
This Jamie Oliver Pukka Yellow Curry Recipe requires easy-to-find ingredients and simple techniques making it a seasonal weeknight essential.
Why You’ll Love It
This mellow, fragrant curry strikes that ideal balance between depth of flavor and freshness. It’s adaptable enough to accommodate whatever protein and veg you’re in the mood for, but the creamy coconut base and mellow spices result in a comforting, slurp-able sauce. And you can easily dial up or down the heat to match your family’s preferences.
Ingredients (Serves 4-6)
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 1 piece fresh ginger the size of your thumb, peeled and grated
- 3 cloves of garlic, minced
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- 1 fresh chili (optional), finely chopped
- 400ml (1 can) of full-fat coconut milk
- 400g cubed chicken breast or thigh (or, say, an equal amount of firm veg, like cauliflower florets or cubes of sweet potato, or tofu)
- 1 small bunch fresh coriander, finely chopped
- Zest and juice of 1 lime
- Kosher salt and freshly cracked black pepper, to taste
Step-by-Step Instructions
Sauté the Aromatics:
Heat the oil or ghee in a large, wide pan over medium heat. Replace the onion and sauté until it’s tender and translucent. Add the ginger, the garlic and the fresh chilli (if you happen to be using it), and cook for another minute, letting those lovely aromas out.
Build the Base:
Add the curry powder and turmeric, letting the spices toast gently for 1 to 2 minutes. This is an important step as it helps develop their full flavor. Add a little water as necessary, to avoid sticking.
Add the Coconut & Protein:
Add the coconut milk and stir to combine. Add your protein of choice — chicken, veg, or tofu — and bring the mixture to a light simmer. Let it bubble away for about 15 to 20 minutes, or until the chicken is cooked through and tender, or the vegetables have softened. Through this stage, keep in mind you’re designing a genuine experience, much like I would during my kitchen when preparing this Jamie Oliver Pukka Yellow Curry Recipe.
Adjust Seasoning & Finish:
Season with a good pinch of salt and pepper. Add the lime zest, lime juice and a handful of coriander, and stir. Taste, adjust seasoning if necessary and let rest off heat for a couple of minutes so the flavors can meld beautifully.
Serve & Enjoy:
Spoon this vibrant curry over fluffy steamed rice, then sprinkle fresh coriander leaves on top. And if a bit of crunch takes your fancy, poppadoms or a handful of toasted cashews never go amiss. Serve with more lime wedges on the side, and let everyone dig in. Every single time, it’s a glorious, comforting feast.