This easy and creamy Chicken Korma recipe by Jamie Oliver is perfect for a quick, hearty meal. With tender meat and a rich sauce, it’s a delicious, customizable dish using everyday ingredients. You can swap in your favorite vegetables for a nutritious, flavorful curry that’s sure to please everyone!
Ingredients Needed
- 500g (1 lb) chicken, lamb, or beef (cut into bite-size chunks)
- 500g (1 lb) alliums (onions, leeks, or a mixture of both), peeled and chopped
- 30ml (2 tablespoons) olive oil
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1kg (2.2 lbs) mixed vegetables (Mediterranean, root, leafy)
- 750ml (3 cups) curry base sauce
- 350ml (1 ½ cups) white base sauce
- 175g (¾ cup) plain yogurt
- Lemon juice, to taste
How To Make Chicken Korma
- Prepare the meat and vegetables: Cut the chicken, lamb, or beef into bite-size chunks. Peel and roughly chop the alliums. Roughly chop the vegetables, keeping any leafy greens (if using) aside.
- Cook the base ingredients: Heat the oil in a large pan over medium heat. Add the alliums, meat, curry powder, and smoked paprika. Cook for 15-20 minutes until the meat and alliums are golden and softened, stirring frequently.
- Add vegetables: Add the chopped vegetables (except the leafy greens) to the pan. Cook with the lid on for a few minutes until softened.
- Add sauces and water: Note the liquid level in the pan, then pour in the curry and white sauces along with 750ml (3 cups) of water. Bring to a boil, then reduce the heat and simmer for 35 minutes.
- Check meat tenderness: Check that the meat is cooked through and tender. If not, add a little more water and continue cooking until soft.
- Add leafy greens: Add the reserved leafy greens (if using). Bring back to a boil and cook until the curry has reduced, with the liquid level returning to that of step 4.
- Finish the dish: Stir in the yogurt and cook until just warmed through. Season to taste with lemon juice, salt, and black pepper.
Recipe Tips
- Cut meat evenly: Make sure to cut the chicken, lamb, or beef into even, bite-size chunks. This helps the meat cook evenly and ensures each piece is tender.
- Don’t overcook the vegetables: Add the chopped vegetables early enough to soften them but avoid overcooking. This keeps them tender yet slightly firm, adding texture to the curry.
- Adjust the liquid level: If the curry seems too dry while simmering, add a splash of water to reach the right consistency. The sauce should coat the meat and vegetables without being too runny.
- Stir in yogurt last: Add the yogurt near the end of cooking, and warm it through gently. This prevents it from curdling and keeps the sauce creamy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Korma cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, let the Chicken Korma cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. When ready to serve, thaw overnight in the fridge before reheating.
- Reheat: Reheat the Chicken Korma in a pan over medium heat for about 10-15 minutes. Stir occasionally and add a splash of water if needed to reach the desired consistency.
Nutrition Facts
Serving Size: 1 serving (about 318.6g)
- Calories: 461
- Total Fat: 33g
- Saturated Fat: 11g
- Cholesterol: 106mg
- Sodium: 515mg
- Potassium: 532mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 28g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Liver Pate Recipe
- Jamie Oliver Chicken Tray Bake
- Jamie Oliver Chicken and Chorizo Paella
- Jamie Oliver Chicken and Mushroom Pasta
Jamie Oliver Chicken Korma Recipe
Description
This easy and creamy Chicken Korma recipe by Jamie Oliver is perfect for a quick, hearty meal. With tender meat and a rich sauce, it’s a delicious, customizable dish using everyday ingredients. You can swap in your favorite vegetables for a nutritious, flavorful curry that’s sure to please everyone!
Ingredients
Instructions
- Prepare the meat and vegetables: Cut the chicken, lamb, or beef into bite-size chunks. Peel and roughly chop the alliums. Roughly chop the vegetables, keeping any leafy greens (if using) aside.
- Cook the base ingredients: Heat the oil in a large pan over medium heat. Add the alliums, meat, curry powder, and smoked paprika. Cook for 15-20 minutes until the meat and alliums are golden and softened, stirring frequently.
- Add vegetables: Add the chopped vegetables (except the leafy greens) to the pan. Cook with the lid on for a few minutes until softened.
- Add sauces and water: Note the liquid level in the pan, then pour in the curry and white sauces along with 750ml (3 cups) of water. Bring to a boil, then reduce the heat and simmer for 35 minutes.
- Check meat tenderness: Check that the meat is cooked through and tender. If not, add a little more water and continue cooking until soft.
- Add leafy greens: Add the reserved leafy greens (if using). Bring back to a boil and cook until the curry has reduced, with the liquid level returning to that of step 4.
- Finish the dish: Stir in the yogurt and cook until just warmed through. Season to taste with lemon juice, salt, and black pepper.
Notes
- Cut meat evenly: Make sure to cut the chicken, lamb, or beef into even, bite-size chunks. This helps the meat cook evenly and ensures each piece is tender.
- Don’t overcook the vegetables: Add the chopped vegetables early enough to soften them but avoid overcooking. This keeps them tender yet slightly firm, adding texture to the curry.
- Adjust the liquid level: If the curry seems too dry while simmering, add a splash of water to reach the right consistency. The sauce should coat the meat and vegetables without being too runny.
- Stir in yogurt last: Add the yogurt near the end of cooking, and warm it through gently. This prevents it from curdling and keeps the sauce creamy.
Jamie Oliver Chicken Korma Recipe