Jamie Oliver’s Chicken and Chickpea Curry is a flavorful, hearty dish that brings together tender chicken, protein-rich chickpeas, and aromatic spices for a comforting meal. This curry is quick to make, bursting with warm spices, and balanced with creamy coconut milk. It’s the perfect dish for a weeknight dinner or a meal to impress guests. Serve it with rice or flatbreads for a satisfying, wholesome meal.
What is Jamie Oliver Chicken and Chickpea Curry?
Jamie Oliver’s Chicken and Chickpea Curry is a mildly spiced, Indian-inspired curry that features chicken cooked with chickpeas in a rich, fragrant sauce. The dish is both filling and nutritious, offering a blend of tender chicken, creamy coconut milk, and fiber-packed chickpeas, making it a versatile and balanced meal.
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Why You Should Try This Recipe
- Quick and easy: Ready in under an hour, perfect for a weeknight dinner.
- Healthy and filling: Packed with protein from chicken and chickpeas, and rich in flavor from spices.
- Versatile: Can be served with rice, naan, or even as a standalone dish.
- Great for meal prep: It tastes even better the next day, making it ideal for leftovers or batch cooking.
- Mild yet flavorful: A well-balanced dish that is not too spicy but full of depth and aroma.
Ingredients Needed to Make Jamie Oliver Chicken and Chickpea Curry
- Chicken thighs (500g / 1 lb): Boneless and skinless, cut into bite-sized pieces.
- Chickpeas (1 can / 400g): Drained and rinsed, adding protein and texture.
- Onion (1 large): Finely chopped, for a sweet and savory base.
- Garlic (3 cloves): Minced, for depth of flavor.
- Ginger (1-inch piece): Grated, adding warmth and fragrance.
- Coconut milk (1 can / 400ml): Provides creaminess and balances the spices.
- Curry powder (2 tbsp): For a mild, aromatic flavor.
- Ground cumin (1 tsp): Adds earthy notes to the curry.
- Ground coriander (1 tsp): For a fresh, citrusy flavor.
- Tomato paste (2 tbsp): Adds richness and a slight tang to the sauce.
- Fresh spinach (optional, 2 cups): For added nutrition and color.
- Olive oil (2 tbsp): For sautéing the ingredients.
- Salt and pepper: To taste, for seasoning.
- Fresh coriander (for garnish): Adds a fresh, vibrant touch at the end.
Equipment Needed
- Large frying pan or saucepan
- Wooden spoon
- Knife and chopping board
- Mixing bowl
Instructions to Make Jamie Oliver Chicken and Chickpea Curry
1. Sauté the Aromatics:
- Heat the oil: In a large frying pan, heat the olive oil over medium heat.
- Cook the onions, garlic, and ginger: Add the chopped onions, garlic, and ginger to the pan. Sauté for about 5 minutes until the onions are soft and translucent.
2. Add the Spices:
- Stir in the spices: Add the curry powder, ground cumin, and ground coriander to the pan. Stir continuously for 1-2 minutes to toast the spices and release their aromas.
3. Cook the Chicken:
- Add the chicken pieces: Stir in the chicken thighs and cook for 5-7 minutes, until they are browned on the outside but not fully cooked through.
- Add the tomato paste: Stir in the tomato paste, coating the chicken and onions evenly.
4. Add Chickpeas and Coconut Milk:
- Add the chickpeas: Stir in the drained chickpeas, mixing them well with the chicken and spices.
- Pour in the coconut milk: Add the coconut milk and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes until the chicken is cooked through and the sauce thickens.
5. Optional: Add Spinach:
- Stir in fresh spinach: If using spinach, stir it in during the last 5 minutes of cooking until wilted.
6. Season and Serve:
- Taste and season: Season the curry with salt and pepper to taste.
- Garnish: Garnish with fresh coriander before serving.
What Goes Well With Jamie Oliver Chicken and Chickpea Curry
- Steamed rice: Basmati or jasmine rice is a classic pairing with curry.
- Naan bread: Soft, fluffy naan bread is perfect for scooping up the curry.
- Cucumber raita: A cooling yogurt-based dip balances the spiciness of the curry.
- Pickles: Indian-style pickles add tang and contrast to the rich flavors.
- Roasted vegetables: Serve with roasted cauliflower or sweet potatoes for added variety.
Expert Tips for Making the Best Jamie Oliver Chicken and Chickpea Curry
- Use chicken thighs: Thighs are more flavorful and tender than chicken breasts, making them ideal for curries.
- Don’t rush the spices: Toasting the spices in oil releases their full flavor, so don’t skip this step.
- Thicker sauce: If you prefer a thicker curry, let the sauce simmer uncovered for a few extra minutes to reduce and intensify the flavors.
- Add fresh herbs: Finish the curry with a handful of fresh coriander for a vibrant, herbaceous finish.
Easy Variations of Jamie Oliver Chicken and Chickpea Curry
- Vegetarian version: Replace the chicken with more chickpeas or tofu for a plant-based version.
- Spicier curry: Add fresh chili peppers or extra chili powder for a spicier kick.
- Creamier curry: Stir in a dollop of Greek yogurt or double cream at the end for an extra creamy texture.
- Add vegetables: Incorporate additional vegetables like bell peppers, zucchini, or carrots for more texture and nutrition.
Best Practices to Store Jamie Oliver Chicken and Chickpea Curry
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: The curry freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Best Practices to Reheat Jamie Oliver Chicken and Chickpea Curry
- Stovetop method: Reheat the curry over medium heat, stirring occasionally until warmed through.
- Microwave method: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.
How Can I Make Jamie Oliver Chicken and Chickpea Curry Healthier?
- Use light coconut milk: For a lower-fat version, substitute full-fat coconut milk with a light version.
- Add more vegetables: Boost the nutritional value by adding more vegetables like spinach, bell peppers, or zucchini.
- Reduce the oil: Use less olive oil to cut down on calories without compromising flavor.
Nutrition Value (per serving):
- Calories: 400
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 18g
- Protein: 30g
- Fiber: 6g
FAQs
Can I make Jamie Oliver Chicken and Chickpea Curry ahead of time?
Yes, you can make this curry ahead of time. The flavors tend to deepen as the dish sits, making it even more delicious the next day. Simply store it in an airtight container in the fridge for up to 3 days and reheat before serving.
Can I freeze chicken and chickpea curry?
Yes, chicken and chickpea curry freezes well. Let the curry cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.
What can I use instead of coconut milk in this curry?
If you want to avoid coconut milk, you can use Greek yogurt or heavy cream as a substitute for a creamy texture. For a dairy-free option, you can use almond milk or cashew cream.
Is Jamie Oliver Chicken and Chickpea Curry gluten-free?
Yes, this curry is naturally gluten-free as long as you ensure that the curry powder and other ingredients used are certified gluten-free. Always check labels if gluten is a concern.
Final Words
Jamie Oliver’s Chicken and Chickpea Curry is a perfect weeknight dish, balancing rich, creamy coconut milk with aromatic spices and tender chicken. It’s hearty, flavorful, and can be easily adapted to suit your taste. Serve it with rice, naan, or even enjoy it on its own for a comforting and satisfying meal that’s sure to become a household favorite.
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Jamie Oliver Chicken and Chickpea Curry
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- Category: Main Course
- Method: Indian
- Cuisine: Indian
Description
Jamie Oliver’s Chicken and Chickpea Curry is a mildly spiced, Indian-inspired curry that features chicken cooked with chickpeas in a rich, fragrant sauce. The dish is both filling and nutritious, offering a blend of tender chicken, creamy coconut milk, and fiber-packed chickpeas, making it a versatile and balanced meal.
Ingredients
- Chicken thighs (500g / 1 lb): Boneless and skinless, cut into bite-sized pieces.
- Chickpeas (1 can / 400g): Drained and rinsed, adding protein and texture.
- Onion (1 large): Finely chopped, for a sweet and savory base.
- Garlic (3 cloves): Minced, for depth of flavor.
- Ginger (1-inch piece): Grated, adding warmth and fragrance.
- Coconut milk (1 can / 400ml): Provides creaminess and balances the spices.
- Curry powder (2 tbsp): For a mild, aromatic flavor.
- Ground cumin (1 tsp): Adds earthy notes to the curry.
- Ground coriander (1 tsp): For a fresh, citrusy flavor.
- Tomato paste (2 tbsp): Adds richness and a slight tang to the sauce.
- Fresh spinach (optional, 2 cups): For added nutrition and color.
- Olive oil (2 tbsp): For sautéing the ingredients.
- Salt and pepper: To taste, for seasoning.
- Fresh coriander (for garnish): Adds a fresh, vibrant touch at the end.
Instructions
1. Sauté the Aromatics:
- Heat the oil: In a large frying pan, heat the olive oil over medium heat.
- Cook the onions, garlic, and ginger: Add the chopped onions, garlic, and ginger to the pan. Sauté for about 5 minutes until the onions are soft and translucent.
2. Add the Spices:
- Stir in the spices: Add the curry powder, ground cumin, and ground coriander to the pan. Stir continuously for 1-2 minutes to toast the spices and release their aromas.
3. Cook the Chicken:
- Add the chicken pieces: Stir in the chicken thighs and cook for 5-7 minutes, until they are browned on the outside but not fully cooked through.
- Add the tomato paste: Stir in the tomato paste, coating the chicken and onions evenly.
4. Add Chickpeas and Coconut Milk:
- Add the chickpeas: Stir in the drained chickpeas, mixing them well with the chicken and spices.
- Pour in the coconut milk: Add the coconut milk and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes until the chicken is cooked through and the sauce thickens.
5. Optional: Add Spinach:
- Stir in fresh spinach: If using spinach, stir it in during the last 5 minutes of cooking until wilted.
6. Season and Serve:
- Taste and season: Season the curry with salt and pepper to taste.
- Garnish: Garnish with fresh coriander before serving.
