This easy and flavorful Chicken and Chickpea Curry from Jamie Oliver is the perfect quick, nutritious meal for busy weeknights. With tender chicken, creamy butternut squash, and hearty chickpeas, it’s a comforting dish that’s versatile—swap the chicken for paneer or double the squash for a vegetarian twist.
Ingredients Needed
- 600g (1 lb 5 oz) butternut squash
- 2 onions
- 1 bunch of fresh coriander (30g)
- 1 tbsp vegetable oil
- 2 heaped tbsp korma paste
- 2 free-range skinless chicken breasts
- 50g (1.75 oz) ground almonds
- 500ml (2 cups) organic chicken stock
- 1 x 400g (14 oz) tin of chickpeas
- Mango chutney, to taste
- 2 tbsp natural yoghurt
How To Make Chicken and Chickpea Curry
- Prepare the Vegetables and Coriander: Scrub and peel the butternut squash, then chop it and the onions into rough 1cm (½-inch) chunks. Pick the coriander leaves and finely chop the stalks.
- Cook the Vegetables: Heat 1 tbsp vegetable oil in a large casserole pan over medium heat. Add the squash, onions, and coriander stalks, cooking for 15 minutes, stirring regularly until softened.
- Add Korma Paste: Stir in 2 heaped tbsp korma paste and cook for another 5 minutes, allowing the vegetables to continue softening and the flavors to develop.
- Add Chicken and Almonds: Slice the chicken breasts into 3cm (1-inch) chunks. Add them to the pan along with the ground almonds, stirring to coat the chicken and vegetables evenly.
- Add Stock and Chickpeas: Pour in 500ml (2 cups) chicken stock and add 1 x 400g (14 oz) tin of chickpeas, including their juices. Stir to combine, then cook for 8 minutes until the chicken is cooked through and the sauce thickens.
- Season and Add Coriander: Stir in most of the coriander leaves with 1 tsp mango chutney. Season the curry with sea salt and black pepper to taste.
- Finish the Dish: Ripple 2 tbsp natural yoghurt through the sauce and scatter the remaining coriander leaves over the top. Serve with fluffy rice or naan bread and extra mango chutney on the side.
Recipe Tips
- Cut the Squash Evenly: Make sure the butternut squash is chopped into uniform 1cm chunks to ensure it cooks evenly and doesn’t become mushy.
- Don’t Overcook the Chicken: Add the chicken in chunks and cook it just until it’s no longer pink to avoid tough meat. Stir regularly to prevent burning.
- Adjust the Spice Level: Korma paste can vary in heat. Taste the curry as you go and add more chutney or a pinch of chili if you prefer extra spice.
- Thicken the Sauce: If the sauce is too thin, simmer it a little longer after adding the chickpeas to help it thicken to a creamy consistency.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover curry cool to room temperature before transferring it to an airtight container. It can be stored in the fridge for up to 3 days.
- Freeze: To freeze, let the curry cool completely, then store it in an airtight container or freezer bag. It will be kept in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Heat the curry in a saucepan over medium heat, stirring occasionally, for about 5-7 minutes until fully heated. Add a splash of water or stock if needed to loosen the sauce.
Nutrition Facts
Serving Size: 1 serving (of 4 total servings)
- Calories: 284
- Total Fat: 17g
- Saturated Fat: 4g
- Cholesterol: 68mg
- Sodium: 788mg
- Potassium: 477mg
- Total Carbohydrate: 14g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 24g
Try More Jamie Oliver Recipes:
- Jamie Oliver Stir-Fry Chicken
- Jamie Oliver Chicken and Chips
- Jamie Oliver Honey And Mustard Chicken Recipe
- Jamie Oliver Chicken Provençal Recipe
Jamie Oliver Chicken and Chickpea Curry
Description
This easy and flavorful Chicken and Chickpea Curry from Jamie Oliver is the perfect quick, nutritious meal for busy weeknights. With tender chicken, creamy butternut squash, and hearty chickpeas, it’s a comforting dish that’s versatile—swap the chicken for paneer or double the squash for a vegetarian twist.
Ingredients
Instructions
- Prepare the Vegetables and Coriander: Scrub and peel the butternut squash, then chop it and the onions into rough 1cm (½-inch) chunks. Pick the coriander leaves and finely chop the stalks.
- Cook the Vegetables: Heat 1 tbsp vegetable oil in a large casserole pan over medium heat. Add the squash, onions, and coriander stalks, cooking for 15 minutes, stirring regularly until softened.
- Add Korma Paste: Stir in 2 heaped tbsp korma paste and cook for another 5 minutes, allowing the vegetables to continue softening and the flavors to develop.
- Add Chicken and Almonds: Slice the chicken breasts into 3cm (1-inch) chunks. Add them to the pan along with the ground almonds, stirring to coat the chicken and vegetables evenly.
- Add Stock and Chickpeas: Pour in 500ml (2 cups) chicken stock and add 1 x 400g (14 oz) tin of chickpeas, including their juices. Stir to combine, then cook for 8 minutes until the chicken is cooked through and the sauce thickens.
- Season and Add Coriander: Stir in most of the coriander leaves with 1 tsp mango chutney. Season the curry with sea salt and black pepper to taste.
- Finish the Dish: Ripple 2 tbsp natural yoghurt through the sauce and scatter the remaining coriander leaves over the top. Serve with fluffy rice or naan bread and extra mango chutney on the side.
Notes
- Cut the Squash Evenly: Make sure the butternut squash is chopped into uniform 1cm chunks to ensure it cooks evenly and doesn’t become mushy.
- Don’t Overcook the Chicken: Add the chicken in chunks and cook it just until it’s no longer pink to avoid tough meat. Stir regularly to prevent burning.
- Adjust the Spice Level: Korma paste can vary in heat. Taste the curry as you go and add more chutney or a pinch of chili if you prefer extra spice.
- Thicken the Sauce: If the sauce is too thin, simmer it a little longer after adding the chickpeas to help it thicken to a creamy consistency.
Jamie Oliver Chicken and Chickpea Curry