This easy and delicious Chicken Curry with Coconut Milk by Jamie Oliver is a creamy, quick meal packed with vibrant flavors. With tender chicken, tropical mango, and nutty cashews, it’s a perfect weeknight dinner. Feel free to swap ingredients based on what you have at home for a flexible, satisfying dish!
Ingredients Needed
- 4cm (1.5-inch) piece of ginger
- 4 cloves of garlic
- 1 bunch of spring onions (scallions)
- 2 fresh red chillies
- 40g (1.4 oz) cashew nuts
- 4 lime leaves
- 1 teaspoon ground turmeric
- 2 teaspoons fish sauce
- 300g (10.5 oz) oyster mushrooms
- 1 ripe mango
- 3 x 200g (7 oz) skinless free-range chicken breasts
- Olive oil
- 500g (17.6 oz) fine green beans
- 2 limes
- 1 x 400ml (14 oz) tin of light coconut milk
- 450g (2.25 cups) basmati rice
- 250g (8.8 oz) purple kale
- 2 sticks of lemongrass
How To Make Chicken Curry With Coconut Milk
- Prepare the Ingredients: Peel the ginger and garlic, trim the spring onions, halve, and deseed 1 chilli. Char and soften everything in a large casserole pan on medium-high heat with the cashews, tossing often until slightly charred.
- Make the Paste: Tip the charred ingredients into a blender with the lime leaves, turmeric, fish sauce, 1 teaspoon black pepper, and a pinch of sea salt. Blitz into a smooth paste.
- Char the Mushrooms: Return the pan to medium heat and dry-char the mushrooms for 5 minutes until golden and nutty.
- Slice the Mango and Chicken: Cut the mango cheeks off, peel, and slice both the mango and chicken breasts into 1cm (0.4-inch) slices.
- Cook the Chicken and Mango: Remove the mushrooms to a plate, then add 1 tablespoon of olive oil and the paste to the pan. Stir-fry for 1 minute to release the flavors, then add the chicken and mango and stir-fry for 5 minutes.
- Add the Green Beans and Coconut Milk: Halve the green beans and add them to the pan, along with the mushrooms. Squeeze in the juice of 1 lime, pour in the coconut milk, and swirl a splash of water around the empty tin to rinse out and add to the pan.
- Simmer: Bring to a boil, then lower the heat and simmer for 10 minutes, or until the curry has thickened slightly. Stir occasionally and taste to adjust the seasoning.
- Cook the Rice: Meanwhile, cook the basmati rice in a large pan of boiling salted water according to the packet instructions.
- Prepare the Kale: Pull the kale leaves off the stalks, tear them into small pieces, and stir into the rice pan after 5 minutes to cook through and add color.
- Crush the Lemongrass: Whack the sticks of lemongrass to crush them, and remove the tough outer layer. Halve and deseed the remaining chilli, then chop it finely with the lemongrass.
- Serve: Drain the rice and serve with the curry. Sprinkle with the lemongrass and chilli mixture, and serve lime wedges on the side for squeezing over the top.
Recipe Tips
- Char the ingredients properly: Make sure to char the ginger, garlic, spring onions, and cashews until they’re slightly crispy. This brings out the rich, smoky flavor that makes the curry taste amazing.
- Don’t overcook the chicken: Stir-fry the chicken just until it’s cooked through to keep it tender and juicy. Overcooking can make it dry.
- Adjust the coconut milk: If you prefer a creamier curry, add a little more coconut milk or reduce it to thicken the sauce to your liking.
- Add kale for extra color: Don’t skip the kale! Stir it into the rice to add a pop of colour and extra nutrients, while keeping the dish light and healthy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken curry cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, transfer the curry to an airtight container or freezer-safe bag. It will last up to 3 months in the freezer. To serve, thaw in the fridge overnight before reheating.
- Reheat: Reheat the curry over medium heat for about 5-7 minutes, stirring occasionally. If it’s too thick, add a splash of coconut milk to reach your desired consistency.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 697
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 128mg
- Sodium: 308mg
- Potassium: 1646mg
- Total Carbohydrate: 68g
- Dietary Fiber: 9g
- Sugars: 16g
- Protein: 61g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Curry Recipe
- Jamie Oliver Chicken Rogan Josh
- Jamie Oliver Chicken Milanese
- Jamie Oliver Chicken Madras Recipe
Jamie Oliver Chicken Curry With Coconut Milk
Description
This easy and delicious Chicken Curry with Coconut Milk by Jamie Oliver is a creamy, quick meal packed with vibrant flavors. With tender chicken, tropical mango, and nutty cashews, it’s a perfect weeknight dinner. Feel free to swap ingredients based on what you have at home for a flexible, satisfying dish!
Ingredients
Instructions
- Prepare the Ingredients: Peel the ginger and garlic, trim the spring onions, halve, and deseed 1 chilli. Char and soften everything in a large casserole pan on medium-high heat with the cashews, tossing often until slightly charred.
- Make the Paste: Tip the charred ingredients into a blender with the lime leaves, turmeric, fish sauce, 1 teaspoon black pepper, and a pinch of sea salt. Blitz into a smooth paste.
- Char the Mushrooms: Return the pan to medium heat and dry-char the mushrooms for 5 minutes until golden and nutty.
- Slice the Mango and Chicken: Cut the mango cheeks off, peel, and slice both the mango and chicken breasts into 1cm (0.4-inch) slices.
- Cook the Chicken and Mango: Remove the mushrooms to a plate, then add 1 tablespoon of olive oil and the paste to the pan. Stir-fry for 1 minute to release the flavors, then add the chicken and mango and stir-fry for 5 minutes.
- Add the Green Beans and Coconut Milk: Halve the green beans and add them to the pan, along with the mushrooms. Squeeze in the juice of 1 lime, pour in the coconut milk, and swirl a splash of water around the empty tin to rinse out and add to the pan.
- Simmer: Bring to a boil, then lower the heat and simmer for 10 minutes, or until the curry has thickened slightly. Stir occasionally and taste to adjust the seasoning.
- Cook the Rice: Meanwhile, cook the basmati rice in a large pan of boiling salted water according to the packet instructions.
- Prepare the Kale: Pull the kale leaves off the stalks, tear them into small pieces, and stir into the rice pan after 5 minutes to cook through and add color.
- Crush the Lemongrass: Whack the sticks of lemongrass to crush them, and remove the tough outer layer. Halve and deseed the remaining chilli, then chop it finely with the lemongrass.
- Serve: Drain the rice and serve with the curry. Sprinkle with the lemongrass and chilli mixture, and serve lime wedges on the side for squeezing over the top.
Notes
- Char the ingredients properly: Make sure to char the ginger, garlic, spring onions, and cashews until they’re slightly crispy. This brings out the rich, smoky flavor that makes the curry taste amazing.
- Don’t overcook the chicken: Stir-fry the chicken just until it’s cooked through to keep it tender and juicy. Overcooking can make it dry.
- Adjust the coconut milk: If you prefer a creamier curry, add a little more coconut milk or reduce it to thicken the sauce to your liking.
- Add kale for extra color: Don’t skip the kale! Stir it into the rice to add a pop of colour and extra nutrients, while keeping the dish light and healthy.
Jamie Oliver Chicken Curry With Coconut Milk