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Jamie Oliver Chicken Curry With Coconut Milk

Jamie Oliver Chicken Curry With Coconut Milk Recipe
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Jamie Oliver’s Chicken Curry with Coconut Milk is a creamy, mildly spiced curry made with boneless chicken, a blend of spices, coconut milk, and fresh herbs. The coconut milk gives the curry a rich, smooth texture, while the spices add depth and warmth. It’s a versatile dish that can be adapted to suit different tastes and spice levels.

Ingredients

Scale
  • 500g (1 lb) boneless, skinless chicken thighs, cut into chunks: Tender and flavorful, perfect for curries.
  • 1 onion, finely chopped: Adds sweetness and depth to the curry.
  • 3 cloves garlic, minced: Essential for a fragrant base.
  • 1 tbsp fresh ginger, grated: Adds warmth and a slight zing.
  • 2 tbsp curry powder: Provides the main spice flavor for the curry.
  • 1 tsp ground cumin: Adds an earthy, nutty flavor.
  • 1 tsp turmeric: For color and a subtle earthy taste.
  • 400ml (1 can) coconut milk: Gives the curry a creamy, rich texture.
  • 1 tbsp tomato paste: Adds a touch of acidity and deepens the flavor.
  • 1–2 tbsp vegetable oil: For sautéing the aromatics.
  • 1 tsp salt: Season the curry.
  • Juice of 1 lime: Brightens and balances the richness of the coconut milk.
  • Fresh coriander (optional, for garnish): Adds freshness and a pop of color.

Instructions

Step 1: Sauté the Aromatics

  1. Heat the vegetable oil in a large pot or deep frying pan over medium heat.
  2. Add the chopped onion, garlic, and ginger, and sauté for about 5 minutes, or until the onion is soft and translucent.

Step 2: Add the Spices

  1. Stir in the curry powder, ground cumin, and turmeric. Cook for another 2 minutes, stirring constantly to release the flavors of the spices.

Step 3: Brown the Chicken

  1. Add the chicken chunks to the pot and stir to coat them in the spice mixture.
  2. Cook for 5-7 minutes, until the chicken is browned on all sides but not fully cooked through.

Step 4: Add Coconut Milk and Tomato Paste

  1. Pour in the coconut milk and stir in the tomato paste. Bring the mixture to a gentle simmer, ensuring everything is well combined.

Step 5: Simmer the Curry

  1. Lower the heat and let the curry simmer for 20-25 minutes, stirring occasionally. The chicken should be fully cooked, and the sauce should thicken slightly.

Step 6: Season and Garnish

  1. Stir in the lime juice and salt. Taste and adjust the seasoning if needed.
  2. Garnish with fresh coriander before serving.

Step 7: Serve

  1. Serve hot with rice, naan bread, or your favorite side.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-chicken-curry-with-coconut-milk/