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.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- Category: Main Course
- Method: Indian
- Cuisine: Indian
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.