Jamie Oliver’s Easy Chicken Curry is a delightful and straightforward dish that brings together tender chicken thighs, aromatic spices, and creamy coconut milk. This recipe is perfect for those seeking a flavorful meal that’s both quick to prepare and suitable for the whole family. The combination of spices and coconut milk creates a rich, comforting curry that’s sure to become a household favorite.
Easy Chicken Curry Recipe by Jamie Oliver
Ingredients
- 8 skinless boneless higher-welfare chicken thighs
- 2 tablespoons tikka masala paste
- 6 tablespoons natural yoghurt
- 1 lemon
- 2 cloves of garlic
- 4 cm piece of ginger
- 1 fresh red chilli
- olive oil
- 1 onion
- 1 bunch of coriander (30g)
- 1 x 400g tin of chopped tomatoes
- 1 x 400g tin of light coconut milk
- 450g basmati rice
- 4 whole cloves
- 2 x 400g tins of chickpeas
- 250g mixed frozen veg, such as green beans and peas
- 2 tablespoons mango chutney
- 6 poppadoms
Instructions
- Slice each chicken thigh in half and place them in a large mixing bowl. Add 1 tablespoon of curry paste, 3 tablespoons of yogurt, and a generous pinch of sea salt and black pepper. Zest the lemon and set the zest aside for later, then squeeze half of the lemon's juice over the chicken.
- Mix everything well, cover, and refrigerate to marinate for at least 2 hours, though overnight is ideal for deeper flavor.
- Peel and finely chop the garlic and ginger, and thinly slice the chili. Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the garlic, ginger, chili, and finely sliced onion, then stir in the coriander stalks (save the leaves for later). Cook for 5 minutes or until the onions begin to soften, stirring occasionally.
- Push the onions to one side of the pan, and on the empty side, add the tomatoes. Let them cook for 5 minutes before stirring in the remaining tablespoon of curry paste, coconut milk, and half a can of water. Allow the mixture to simmer gently.
- In the meantime, place the rice and 450ml of water into a 24cm non-stick frying pan with a pinch of sea salt and a couple of cloves. Bring to a boil, then make a well in the center and add the chickpeas, including the juice. Push the chickpeas into the rice and cover the pan.
Additional Step-by-Step Instructions
Let it cook for 20 minutes, or until the rice is fluffy, and the bottom is crispy. Once done, turn it out like a rice cake and sprinkle with the reserved lemon zest.
While the rice is cooking, heat a griddle or non-stick frying pan over high heat. Once hot, place the marinated chicken in the pan and cook for 10 minutes, turning halfway, until the chicken is charred. Once done, transfer the chicken to the curry (you may need to cook in batches).
Stir most of the coriander leaves into the curry and simmer for another 10 minutes, adding the frozen vegetables in the last 5 minutes of cooking. Taste and adjust the seasoning as needed.
Serve the curry and rice on individual plates, topping with the remaining yogurt and a dollop of mango chutney. Scatter the reserved coriander leaves on top and serve with poppadoms and fresh lemon wedges for squeezing.
People Also Ask
Yes, you can substitute chicken breasts for thighs. However, chicken thighs tend to remain more tender and juicy during cooking. If using breasts, be careful not to overcook them to maintain their tenderness. This curry is designed to be mild, making it suitable for children and those who prefer less heat. You can adjust the spiciness by adding fresh chilies or chili powder to suit your taste.Can I use chicken breasts instead of thighs?
Is this curry spicy?
Can I add vegetables to this curry?
Can I make this curry in advance?
What can I serve with this curry?