Right, confession time: I didn’t used to be a big curry-at-home kind of person. Not because I didn’t love the taste (obviously — who doesn’t), but because I always felt like I was chasing some magical blend of spice and creaminess that never quite landed. Either it was bland, or the coconut milk would split, or I’d go rogue on the curry powder and end up ruining dinner and sulking into toast.
But then — this. This recipe changed it all. Chicken and chickpeas, simmered gently with coconut milk, fire-roasted tomatoes, a good wallop of curry powder, and spinach stirred in just at the end so it wilts like it’s sighing. It’s warm. It’s bright. It’s the kind of meal that makes you close your eyes on the first bite and go, “Oh that’s good.”
And here’s the kicker: it’s all done in about 30 minutes, in one pan, with stuff you probably already have knocking around. No faffing. No spice cabinet archaeology. Just bold, creamy, deeply comforting curry — Jamie-style, with a bit of Mama thrown in.
Why You’ll Love It
- Weeknight winner – Done in 30 minutes flat, and barely any dishes.
- Cozy + vibrant – Creamy coconut with fire-roasted tomatoes? Game over.
- Great leftovers – Honestly, it might be even better the next day.
- Full of veggies – Cauliflower, spinach, chickpeas… it’s secretly wholesome.
- Customisable – Dial the heat up or down, swap the protein, go wild.
- Kid-friendly – Mild but rich, with loads of texture for picky eaters.
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-sized cubes
- 1 tbsp olive oil or avocado oil, divided
- ½ medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 garlic cloves, minced
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (14 oz) can full-fat coconut milk
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (12 oz) bag frozen cauliflower florets
- 2 tbsp curry powder
- ½ tsp ground turmeric
- ¼ tsp dried ginger (or 1 tsp fresh, grated — go fresh if you can)
- ½ tsp fine salt
- Pinch of black pepper
- 2 big handfuls fresh baby spinach (about 3 oz)
Optional for serving: chopped fresh cilantro, steamed rice, lime wedges
How to Make It
Start with the chicken:
Heat a large skillet over medium-high. Add about 2 teaspoons of oil and swirl it around like you mean business. Toss in your cubed chicken and sauté for 5–6 minutes, just until it’s got some golden bits and is nearly cooked through. Scoop it out and set it aside on a plate — you’ll bring it back soon.
Soften your veg:
In the same pan, add your last teaspoon of oil. Chuck in the onions and red pepper. Let them go for about 5 minutes, stirring now and then, until the onions start to slump and smell a bit sweet. Add the garlic and stir for another minute. Don’t let it burn! Burnt garlic is not the vibe.
Everything back in:
Bring that chicken back in, along with the tomatoes (juice and all), coconut milk, chickpeas, frozen cauliflower, curry powder, turmeric, ginger, salt, and pepper. Give everything a good stir — it should look like a thick, golden stew at this point.
Let it simmer:
Bring it just to a gentle boil, then drop the heat down to low. Cover it and let it simmer for 10 minutes or so. Stir once or twice. Have a little taste — this is when I usually panic and think it’s too mild, then add a tiny pinch more curry powder. Entirely optional.
Add the greens:
Pop off the lid, toss in the spinach, and stir it through. It’ll wilt in 2–3 minutes, and the whole thing suddenly looks much fresher and greener. Almost virtuous, even.
Serve it up:
Spoon it over fluffy rice, sprinkle with chopped cilantro, and give it a little squeeze of lime. It’s optional, but not really. That lime wedge is doing heavy lifting here.
Common Mistakes and How to Dodge Them
Why is my curry watery?
You might’ve used low-fat coconut milk — it doesn’t thicken as well. Also, don’t skip the simmer step. Ten minutes with the lid on helps everything meld.
Why does it taste flat?
Probably needs salt or acid. A pinch more salt or a squeeze of lime at the end usually fixes everything. Been there, more than once.
Can I skip the cauliflower?
Technically yes, but it does bulk it out nicely. Without it, you might find it more like a thick stew than a curry. Still good, just different.
Why’s the chicken dry?
Overcooked or cut too small. Aim for bite-sized chunks, not tiny dice. And don’t keep cooking it after it’s already done!
Storage and Reheating
Pop leftovers in an airtight container — keeps for up to 4 days in the fridge. You can also freeze it for up to 2 months, though the cauliflower might go a bit soft after thawing.
To reheat:
- Microwave – 2–3 minutes, stir halfway.
- Stovetop – Medium heat, add a splash of water or coconut milk if it’s thickened too much.
- Air fryer? No — not this time. Let’s not.
Frequently Asked Questions
Can I make it vegetarian?
Absolutely — just skip the chicken and add another can of chickpeas or some cubed tofu.
Is this spicy?
It’s pretty mild as written. If you like a kick, add a pinch of cayenne or a sliced red chili in with the onions.
Can I use fresh cauliflower?
Yep! Just chop it small so it cooks through in time. Frozen’s easy, though.
What’s the best rice to serve it with?
I go for jasmine or basmati — something fluffy that can soak up that saucy goodness.
Nutrition Facts (Per Serving):
- Calories: 375
- Fat: 17g (Saturated: 11g)
- Carbohydrates: 29g (Fibre: 9g, Sugar: 10g)
- Protein: 26g
- Sodium: 585mg
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken And Chickpea Curry
Description
A creamy, one-pot chicken and chickpea curry packed with coconut milk, fire-roasted tomatoes, warming spices, and a handful of fresh spinach for a cozy, nourishing weeknight dinner.
Ingredients
Instructions
- Cook chicken in a large skillet with oil until nearly done. Remove and set aside.
- Sauté onion and red pepper in same skillet. Add garlic and cook briefly.
- Return chicken to pan. Add tomatoes, coconut milk, chickpeas, cauliflower, spices, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat. Cover and simmer 10 minutes.
- Stir in spinach and let it wilt for 2–3 minutes.
- Serve hot with rice, cilantro, and lime wedges.
Notes
- Use full-fat coconut milk for creaminess — light works, but it’s thinner.
- Frozen cauliflower is easy, but fresh can work if chopped small.
- Add chili for heat if desired — it’s mild as is.
- Curry thickens as it sits; thin with a splash of water or stock when reheating.