Jamie Oliver’s Chicken Korma is a creamy, mildly spiced dish that brings together tender chicken, aromatic spices, and a rich coconut and yogurt-based sauce. This Indian-inspired recipe is perfect for a comforting family dinner or to impress guests with its balance of flavors.
What Is Jamie Oliver’s Chicken Korma?
Chicken Korma is a traditional Indian curry known for its mild and creamy texture. Jamie Oliver’s take uses coconut milk, almonds, and fragrant spices to create a dish that’s rich in flavor but not overpowering, making it a family-friendly option. Serve with steamed rice or naan bread for a complete meal.
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Why You’ll Love This Recipe
- Mild and Creamy: Perfect for those who prefer gentle spices.
- Simple Ingredients: Easy to find in most pantries and stores.
- Quick to Make: Ready in about 30 minutes.
- Customizable: Adjust the spice level and ingredients to your taste.
- Great for Leftovers: It tastes even better the next day.
Ingredients Needed to Make Jamie Oliver’s Chicken Korma
- 4 boneless, skinless chicken breasts (cut into chunks) – Tender and juicy.
- 1 large onion (finely chopped) – Adds sweetness and depth.
- 2 garlic cloves (minced) – Aromatic and flavorful.
- 1 tbsp fresh ginger (grated) – For a zesty warmth.
- 2 tbsp olive oil – For cooking.
- 1 tsp ground coriander – Adds earthiness.
- 1 tsp ground cumin – Essential for depth of flavor.
- 1 tsp ground turmeric – Gives the dish its signature golden hue.
- 1/4 tsp ground cinnamon – For a hint of warmth.
- 1 tsp garam masala – A fragrant spice blend.
- 200ml coconut milk – Adds creaminess and richness.
- 100g plain yogurt – Balances the flavors and adds a tangy note.
- 2 tbsp ground almonds – Enhances the creamy texture.
- Salt and pepper – To season.
- Fresh coriander leaves (chopped) – For garnish.
- Optional Add-Ins: Raisins or cashews for extra texture and sweetness.
Equipment Needed
- Large skillet or sauté pan – For cooking the korma.
- Wooden spoon – For stirring the sauce.
- Serving dish – To present the curry.
Instructions to Make Jamie Oliver’s Chicken Korma
Step 1: Sauté the Aromatics
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 5-7 minutes until softened and golden.
- Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Step 2: Add the Spices
Sprinkle the ground coriander, cumin, turmeric, cinnamon, and garam masala into the skillet. Stir well to coat the onions and release the spices’ aromas.
Step 3: Cook the Chicken
Add the chicken chunks to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides.
Step 4: Build the Sauce
- Pour in the coconut milk and stir to combine.
- Add the yogurt and ground almonds, mixing well. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and tender.
Step 5: Adjust Seasoning
Taste the sauce and adjust with salt and pepper if needed.
Step 6: Garnish and Serve
Transfer the chicken korma to a serving dish. Garnish with fresh coriander leaves and optional toppings like raisins or cashews. Serve hot with rice or naan.
What Goes Well with Jamie Oliver’s Chicken Korma
- Steamed Basmati Rice: A classic pairing to soak up the creamy sauce.
- Naan Bread: Perfect for scooping up the curry.
- Cucumber Raita: A cooling yogurt-based side dish.
- Mango Chutney: Adds a sweet and tangy contrast.
- Vegetable Pakoras: Crispy appetizers to start the meal.
Expert Tips for the Best Chicken Korma
- Use Fresh Spices: Freshly ground spices enhance the flavor of the curry.
- Don’t Boil the Yogurt: Add it on low heat to prevent curdling.
- Marinate the Chicken: For extra flavor, marinate the chicken in yogurt and spices for 30 minutes before cooking.
- Add Sweetness: Include a handful of raisins for a touch of natural sweetness.
- Make It Ahead: The flavors deepen and improve when reheated.
Easy Variations of Jamie Oliver’s Chicken Korma
- Vegetarian Korma: Replace chicken with paneer, tofu, or a mix of vegetables like cauliflower and peas.
- Spicy Korma: Add fresh chilies or chili powder for extra heat.
- Nut-Free Version: Skip the ground almonds and use more coconut milk instead.
- Seafood Korma: Substitute chicken with prawns or fish for a lighter version.
- Low-Fat Option: Use light coconut milk and low-fat yogurt.
Best Practices to Store Jamie Oliver’s Chicken Korma
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm gently in a skillet over low heat, adding a splash of water or coconut milk to refresh the sauce.
How Can I Make Jamie Oliver’s Chicken Korma Healthier?
- Use Skinless Chicken Breasts: Reduces fat content.
- Limit Oil: Use a non-stick skillet and less oil.
- Increase Vegetables: Add spinach, peas, or carrots to boost fiber and nutrients.
- Skip the Cream: Use more yogurt or a dairy-free alternative.
Nutrition Value (Per Serving)
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 10g
- Protein: 30g
- Fiber: 2g
FAQs
Can I Make Chicken Korma Without Coconut Milk?
Yes, you can substitute coconut milk with heavy cream, plain yogurt, or almond milk for a creamy texture. Adjust the seasoning to maintain the balance of flavors.
What Is the Best Cut of Chicken for Korma?
Chicken thighs are ideal for korma as they remain tender and juicy during cooking. However, chicken breasts also work well if cooked carefully to avoid drying out.
How Can I Thicken Chicken Korma Sauce?
To thicken the sauce, simmer uncovered for a few extra minutes, or stir in additional ground almonds or a slurry made from cornstarch and water.
Is Chicken Korma Spicy?
Chicken Korma is typically mild in spice, making it suitable for all palates. You can adjust the spice level by adding fresh chilies or chili powder if desired.
Final Words
Jamie Oliver’s Chicken Korma is a comforting, mildly spiced dish that’s easy to prepare and sure to please. With its creamy sauce and tender chicken, this recipe is a great way to enjoy Indian-inspired flavors at home. Serve it with your favorite sides for a meal that’s both delicious and satisfying!
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- James Martin Massaman Curry
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- James Martin Beef Stroganoff
- James Martin KFC Fried Chicken
Jamie Oliver Chicken Korma
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian
Description
Chicken Korma is a traditional Indian curry known for its mild and creamy texture. Jamie Oliver’s take uses coconut milk, almonds, and fragrant spices to create a dish that’s rich in flavor but not overpowering, making it a family-friendly option. Serve with steamed rice or naan bread for a complete meal.
Ingredients
- 4 boneless, skinless chicken breasts (cut into chunks) – Tender and juicy.
- 1 large onion (finely chopped) – Adds sweetness and depth.
- 2 garlic cloves (minced) – Aromatic and flavorful.
- 1 tbsp fresh ginger (grated) – For a zesty warmth.
- 2 tbsp olive oil – For cooking.
- 1 tsp ground coriander – Adds earthiness.
- 1 tsp ground cumin – Essential for depth of flavor.
- 1 tsp ground turmeric – Gives the dish its signature golden hue.
- 1/4 tsp ground cinnamon – For a hint of warmth.
- 1 tsp garam masala – A fragrant spice blend.
- 200ml coconut milk – Adds creaminess and richness.
- 100g plain yogurt – Balances the flavors and adds a tangy note.
- 2 tbsp ground almonds – Enhances the creamy texture.
- Salt and pepper – To season.
- Fresh coriander leaves (chopped) – For garnish.
- Optional Add-Ins: Raisins or cashews for extra texture and sweetness.
Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 5-7 minutes until softened and golden.
- Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Step 2: Add the Spices
Sprinkle the ground coriander, cumin, turmeric, cinnamon, and garam masala into the skillet. Stir well to coat the onions and release the spices’ aromas.
Step 3: Cook the Chicken
Add the chicken chunks to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides.
Step 4: Build the Sauce
- Pour in the coconut milk and stir to combine.
- Add the yogurt and ground almonds, mixing well. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and tender.
Step 5: Adjust Seasoning
Taste the sauce and adjust with salt and pepper if needed.
Step 6: Garnish and Serve
Transfer the chicken korma to a serving dish. Garnish with fresh coriander leaves and optional toppings like raisins or cashews. Serve hot with rice or naan.