This easy and delicious Jamie Oliver chicken curry is a hearty meal packed with tender chicken, creamy coconut milk, and fragrant spices. Perfect for a quick weeknight dinner or a relaxed weekend meal, it’s flexible enough to make with pantry staples like butternut squash and tomatoes. Serve with rice and lime for a comforting finish!
Ingredients Needed
- 1 x 1kg (2.2 lbs) butternut pumpkin/squash
- 2 onions
- 200g (7 oz) Solanato cherry tomatoes
- 8 skinless, boneless free-range chicken thighs
- 300g (10½ oz) brown basmati rice
- 1 x 400g (14 oz) tin of light coconut milk
- 1 lime
- 1 fresh green chilli
Curry Paste:
- 3 cloves of garlic
- 5cm (2-inch) piece of ginger
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon chilli powder
- 2 tablespoons vegetable oil
- ½ a bunch of fresh coriander (cilantro)
How To Make Chicken Curry
- Preheat the oven: Heat to 180ºC/350ºF/gas 4.
- Prepare the curry paste: Peel garlic and ginger. Blend with cumin, coriander, turmeric, garam masala, chilli powder, and vegetable oil. Add coriander stalks and blend until smooth. Add water if needed to loosen the paste.
- Prep vegetables and chicken: Halve the squash, remove seeds, and roughly chop. Peel and wedge onions, and halve cherry tomatoes.
- Mix ingredients: Spread the paste in a large roasting tray. Add squash, onions, tomatoes, and chicken thighs. Season with sea salt and black pepper, and toss to coat evenly.
- Roast: Cook in the oven for 1½ hours, stirring occasionally, until golden and cooked through.
- Cook the rice: With 25 minutes left, cook rice as per packet instructions.
- Finish curry: Remove tray from oven, place over medium heat, and stir in coconut milk. Simmer for 2–4 minutes.
- Serve: Garnish with coriander leaves and finely sliced chilli. Serve with rice, lime wedges, and optional carrot salad.
Recipe Tips
- Cut the squash evenly: Make sure the butternut squash pieces are roughly the same size to ensure they cook evenly and soften perfectly in the oven.
- Blend the curry paste well: Use a blender or food processor to make the paste as smooth as possible for even flavor distribution. Add a splash of water if it’s too thick.
- Stir the tray occasionally: Mix the ingredients in the tray a couple of times during roasting to prevent sticking and coat everything in the spices.
- Simmer the coconut milk gently: When adding the coconut milk, keep the heat low to medium to avoid splitting, ensuring a creamy finish.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover chicken curry cool to room temperature. Transfer it to an airtight container and store it in the fridge for 3 days.
- Freeze: Allow the curry to cool completely, then place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Place the chicken curry in a pan over medium heat, adding a splash of water if needed. Stir occasionally and cook for 5–7 minutes until fully warmed through.
Nutrition Facts
Serving Size: 1 cup (approximately 240 grams)
- Calories: 254
- Total Fat: 15g
- Saturated Fat: 3.8g
- Cholesterol: 53mg
- Sodium: 672mg
- Potassium: 672mg
- Total Carbohydrate: 16g
- Dietary Fiber: 3.4g
- Sugars: 6.2g
- Protein: 16g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Rogan Josh
- Jamie Oliver Chicken Milanese
- Jamie Oliver Chicken Madras Recipe
- Jamie Oliver Chicken Enchiladas
Jamie Oliver Chicken Curry Recipe
Description
This easy and delicious Jamie Oliver chicken curry is a hearty meal packed with tender chicken, creamy coconut milk, and fragrant spices. Perfect for a quick weeknight dinner or a relaxed weekend meal, it’s flexible enough to make with pantry staples like butternut squash and tomatoes. Serve with rice and lime for a comforting finish!
Ingredients
Curry Paste:
Instructions
- Preheat the oven: Heat to 180ºC/350ºF/gas 4.
- Prepare the curry paste: Peel garlic and ginger. Blend with cumin, coriander, turmeric, garam masala, chilli powder, and vegetable oil. Add coriander stalks and blend until smooth. Add water if needed to loosen the paste.
- Prep vegetables and chicken: Halve the squash, remove seeds, and roughly chop. Peel and wedge onions, and halve cherry tomatoes.
- Mix ingredients: Spread the paste in a large roasting tray. Add squash, onions, tomatoes, and chicken thighs. Season with sea salt and black pepper, and toss to coat evenly.
- Roast: Cook in the oven for 1½ hours, stirring occasionally, until golden and cooked through.
- Cook the rice: With 25 minutes left, cook rice as per packet instructions.
- Finish curry: Remove tray from oven, place over medium heat, and stir in coconut milk. Simmer for 2–4 minutes.
- Serve: Garnish with coriander leaves and finely sliced chilli. Serve with rice, lime wedges, and optional carrot salad.
Notes
- Cut the squash evenly: Make sure the butternut squash pieces are roughly the same size to ensure they cook evenly and soften perfectly in the oven.
- Blend the curry paste well: Use a blender or food processor to make the paste as smooth as possible for even flavor distribution. Add a splash of water if it’s too thick.
- Stir the tray occasionally: Mix the ingredients in the tray a couple of times during roasting to prevent sticking and coat everything in the spices.
- Simmer the coconut milk gently: When adding the coconut milk, keep the heat low to medium to avoid splitting, ensuring a creamy finish.
Jamie Oliver Chicken Curry Recipe