Jamie Oliver Chicken Curry With Coconut Milk Recipe

Jamie Oliver’s Chicken Curry with Coconut Milk is a rich, creamy dish filled with aromatic spices, tender chicken, and a hint of sweetness from coconut milk. This curry is simple to make and perfect for a comforting, flavorful meal that brings a taste of the tropics to your dinner table. Serve it over rice or with naan bread for a satisfying meal that’s sure to impress.

Why This Recipe Is a Must-Try

1. Rich and Creamy: The coconut milk adds a luxurious texture and balances the spices perfectly.
2. Packed with Flavor: A blend of spices brings depth and warmth to this dish, making it aromatic and satisfying.
3. Simple Ingredients: Made with pantry staples and easy-to-find spices, this curry is quick to put together.
4. One-Pot Recipe: All ingredients are cooked in one pot, making cleanup easy.
5. Family-Friendly: Mild enough for most palates but can be adjusted for spice lovers.

What is Jamie Oliver Chicken Curry with Coconut Milk?

Jamie Oliver Chicken curry with coconut milk is a dish inspired by South Asian and Thai cuisines, where tender chicken pieces are cooked in a spiced coconut-based sauce. The coconut milk adds a creamy sweetness, complementing the spices and creating a balanced, flavorful curry.

Other Jamie Oliver Recipes

• Jamie Oliver Lemon Meringue Pie
• Jamie Oliver Stuffed Chicken Thighs
• Jamie Oliver Chicken Wrapped In Pastry

Jamie Oliver Chicken Curry with Coconut Milk Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated
• 2-3 tablespoons curry powder (mild or medium, to taste)
• 1 teaspoon ground turmeric
• 500g boneless, skinless chicken thighs, cut into chunks
• 400ml can of coconut milk
• 1 can (400g) chopped tomatoes
• 1 tablespoon tomato paste
• Salt and freshly ground black pepper, to taste
• Fresh coriander leaves, chopped, for garnish
• 1 fresh red chili, sliced (optional, for garnish)

Step-by-Step Instructions to Prepare Jamie Oliver Chicken Curry with Coconut Milk

1. Prepare the Base

• In a large pan or pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and lightly golden.

2. Add Garlic, Ginger, and Spices

• Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant. Add the curry powder and turmeric, stirring well to coat the onions. Cook for another 1-2 minutes to allow the spices to bloom.

3. Cook the Chicken

• Add the chicken thigh chunks to the pot, stirring to coat them in the spice mixture. Cook for 5-7 minutes, or until the chicken is lightly browned on all sides.

4. Add Coconut Milk and Tomatoes

• Pour in the coconut milk, chopped tomatoes, and tomato paste. Stir well to combine, ensuring the chicken is fully covered in the sauce. Season with salt and freshly ground black pepper to taste.

5. Simmer the Curry

• Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the curry simmer for 25-30 minutes, or until the chicken is tender and the flavors have melded together. Stir occasionally to prevent sticking.

6. Adjust Seasoning and Serve

• Taste the curry and adjust the seasoning if needed. Garnish with freshly chopped coriander leaves and sliced red chili if you prefer extra heat.

7. Serve

• Serve the chicken curry with steamed rice or warm naan bread for a complete meal.

What to Serve with Jamie Oliver Chicken Curry with Coconut Milk

1. Steamed Basmati Rice: Fluffy basmati rice is perfect for soaking up the creamy curry sauce.
2. Naan Bread: Use warm naan to scoop up the curry, adding a lovely texture.
3. Raita: A cool yogurt-based raita with cucumber and mint balances the warmth of the curry.
4. Mango Chutney: A spoonful of mango chutney adds a sweet and tangy contrast.
5. Steamed Vegetables: Serve with lightly steamed vegetables like green beans or broccoli for added nutrients.

Expert Tips for Mastering Jamie Oliver Chicken Curry with Coconut Milk

1. Use Chicken Thighs for Tenderness: Chicken thighs remain juicy and tender when cooked in a curry, but you can also use chicken breast if preferred.
2. Adjust Spice Level: For a milder curry, use mild curry powder. For more heat, add sliced fresh chili or a pinch of cayenne pepper.
3. Simmer for Flavor: Letting the curry simmer allows the flavors to meld beautifully, creating a richer sauce.
4. Balance with Acid: If the curry is too rich, add a squeeze of lime or lemon juice at the end for brightness.
5. Coconut Cream for Extra Richness: For an even creamier curry, use coconut cream instead of coconut milk.

Variations of Jamie Oliver Chicken Curry with Coconut Milk

1. Vegetable Coconut Curry: Add vegetables like bell peppers, spinach, or zucchini to the curry for extra texture and nutrients.
2. Thai-Inspired Coconut Curry: Add lemongrass and lime leaves for a Thai twist.
3. Korma-Style Curry: Use a blend of yogurt and coconut milk for a creamier, milder flavor.
4. Spicy Coconut Curry: Use hot curry powder and add chopped green chilies for a spicier version.
5. Seafood Coconut Curry: Substitute shrimp or fish for chicken for a lighter, seafood-based curry.

How to Store Leftover Jamie Oliver Chicken Curry with Coconut Milk?

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze for Later: This curry freezes well. Cool completely before transferring to a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

How to Reheat Jamie Oliver Chicken Curry with Coconut Milk?

1. Stovetop Reheat: Reheat the curry in a pot over low heat, stirring occasionally, until warmed through.
2. Microwave Option: For individual portions, microwave on medium heat for 2-3 minutes, stirring halfway through.

Nutrition Value (per serving)

• Calories: 450
• Protein: 28g
• Carbohydrates: 12g
• Fat: 32g
• Fiber: 3g
• Sodium: 550mg

FAQs

Can I use coconut cream instead of coconut milk in chicken curry?

Yes, you can use coconut cream instead of coconut milk for a richer, thicker sauce. Coconut cream will give the curry a more intense coconut flavor and a creamier texture.

How do I make the curry spicier?

To make the curry spicier, add fresh chopped chili or a pinch of cayenne pepper. You can also increase the amount of curry powder or use a hot curry powder blend for extra heat.

Can I make chicken curry with coconut milk in advance?

Yes, this curry can be made in advance. Prepare the curry as directed and store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop before serving to enjoy the flavors at their best.

What’s the best cut of chicken to use for coconut curry?

Chicken thighs are ideal for coconut curry as they stay tender and juicy. However, you can also use chicken breast for a leaner option; just be mindful not to overcook to keep it tender.

Final Words

Jamie Oliver’s Chicken Curry with Coconut Milk is a quick and satisfying recipe, perfect for a weeknight dinner or a special meal. With its creamy coconut sauce, tender chicken, and aromatic spices, this curry is both comforting and full of flavor. Serve with your favorite sides and enjoy the warmth and richness of this delightful dish.

More Jamie Oliver Recipes

• Jamie Oliver Prawn Linguine
• Jamie Oliver Roast Potatoes

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