Name: jamie oliver chicken curry with coconut milk
Prep time: 15 min
Cook time: PT-480972H21M2S
Total time: 36 min
Cuisine: Indian
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)

Description

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.

Ingredients

Scale

- 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)

Instructions

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.