Jamie Oliver Chicken Curry Recipe

There’s something wonderfully nostalgic about making curry from scratch — the smells that wrap around you like a warm scarf, the way the spice hits your tongue just so, and that sense of pride when you serve up a bowl that looks like it came out of a proper kitchen. I remember trying this recipe the first time with music blaring, sleeves rolled up, and the whole house slowly filling with the scent of garlic, coconut milk, and toasted spices. My mate walked in and literally said, “What takeaway is this from?” — and that, my friends, is when I knew I’d nailed it.

This Jamie Oliver chicken curry recipe has this cheeky charm to it. It’s unfussy, full of flavour, and somehow feels like a cross between a family Sunday roast and a Friday night treat. The marinated chicken gets charred and smoky, the sauce is creamy and spiced but not too punchy, and that rice cake thing? Mad. Crisp base, fluffy top — it’s the best kind of edible magic trick.

Why You’ll Love It

• Marinated chicken = big flavour without needing loads of time in the kitchen.
• Coconut milk keeps things creamy and lush, not heavy or gloopy.
• The rice cake trick is a showstopper — trust me, people will ask how you did it.
• Packed with hidden veg (hello frozen peas), which makes it secretly wholesome.
• It’s a full-on feast with rice, curry, chutney, poppadoms and the rest — no side dishes needed.
• Leftovers reheat like a dream, especially the chickpea rice.

Ingredients

• 8 skinless boneless chicken thighs
• 2 tbsp tikka masala paste
• 6 tbsp natural yoghurt
• 1 lemon
• 2 cloves garlic
• 4cm piece fresh ginger
• 1 fresh red chilli
• Olive oil
• 1 onion
• 1 bunch coriander (30g)
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin light coconut milk
• 450g basmati rice
• 4 whole cloves
• 2 x 400g tins chickpeas (juice and all)
• 250g mixed frozen veg (peas, green beans, etc.)
• 2 tbsp mango chutney
• 6 poppadoms

How to Make It

Let that chicken soak up the good stuff:

Cut the chicken thighs in half and chuck them in a bowl with 1 tbsp of curry paste, 3 tbsp yoghurt, salt, pepper, and a good squeeze of lemon juice. Save the zest for later. Give it a toss, cover, and pop in the fridge for at least 2 hours — overnight’s even better.

Start the flavour base:

Finely chop the garlic and ginger, slice up the chilli, and fry them in a splash of olive oil in a deep pan. Add the sliced onion and chopped coriander stalks. Stir it around for 5 mins until soft and fragrant (and your kitchen smells like a proper curry house).

Build the curry sauce:

Push the onions to the side and tip the chopped tomatoes into the pan. Let them bubble away for 5 minutes. Stir in the rest of the tikka paste, pour in the coconut milk and half a tin of water. Let it all simmer while you crack on with the rest.

Make the show-stopping rice cake:

In a big non-stick pan, add the basmati rice, 450ml water, a pinch of salt, and the cloves. Bring to a boil, make a well in the middle, and pour in the chickpeas (with their juice). Cover with a lid and cook on low for 20 minutes until it’s crispy underneath but soft on top. (I always peek too early — don’t do that.)

Get that chicken charred:

Heat a grill pan or frying pan till it’s really hot. Cook the chicken for about 10 minutes, flipping halfway until it’s golden and a little charred at the edges. You’ll need to do this in batches. Once cooked, stir it into the simmering curry.

Finish strong:

Add the frozen veg and most of the coriander leaves into the curry and simmer for 5–10 minutes more. Taste it — maybe a bit more salt? A squeeze more lemon? Go with your gut.

Time to plate up:

Scoop the rice onto plates (or flip it out if you’re feeling theatrical), spoon over the curry, and dollop with the rest of the yoghurt and chutney. Scatter with coriander and serve with crispy poppadoms and lemon wedges on the side.

Common Mistakes and How to Dodge Them

Why is my chicken bland?
You probably rushed the marinade — two hours minimum, overnight is best. Let those flavours sink in.

My rice didn’t crisp up!
Check your pan — it needs to be non-stick and the heat has to be low and steady. Also, don’t lift the lid constantly (guilty as charged).

Why is my curry watery?
You may have added too much water or didn’t let it reduce enough. Let it simmer uncovered a bit longer until it thickens up.

I forgot the lemon zest at the end. Is it ruined?
Not at all! But it does brighten everything — sprinkle it over the rice next time. Game changer.

Storage and Reheating

Fridge: Keeps up to 3–4 days. Store curry and rice separately if you can.
Freezer: Curry freezes beautifully. Rice, less so — but still edible.
Microwave: Curry heats up well, just stir halfway through. Add a splash of water if needed.
Stovetop: Reheat on medium-low, stirring gently. Don’t blast it.
Don’t reheat poppadoms — they go weird. Just toast new ones.

Frequently Asked Questions

Can I use chicken breast instead?
Sure, but thighs are juicier and more forgiving. Breast can dry out if overcooked.

Is the rice cake optional?
Technically, yes — but it’s such a lovely touch. Even if it’s messy, it tastes brilliant.

Can I skip the mango chutney?
You could, but I wouldn’t. It adds sweetness and depth. Just a spoon changes the whole vibe.

Can I make it veggie?
Definitely — swap the chicken for roasted cauliflower or tofu and bump up the chickpeas.

Nutrition Facts (Per Serving):

• Calories: ~720
• Fat: 26g
• Carbs: 78g
• Protein: 36g
• Sodium: ~580mg
• Sugar: 10g