Jamie Oliver Chicken Curry With Coconut Milk
Jamie Oliver Chicken Curry With Coconut Milk is a mild-to-medium spiced chicken curry made by simmering chicken in a coconut milk–based sauce with onions, garlic, ginger, and warming spices. The focus is on balance, gentle heat, and a smooth, comforting sauce rather than intense spice.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Ingredients
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- 700 g chicken thighs or chicken breast, cut into bite-sized pieces
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- 2 tablespoons olive oil
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- 1 large onion, finely chopped
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- 3 cloves garlic, minced
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- 1 tablespoon fresh ginger, grated
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- 2 tablespoons mild curry paste or curry powder
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- 1 teaspoon ground cumin
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- 1 teaspoon ground coriander
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- 400 ml coconut milk
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- 200 ml chicken stock
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- Salt, to taste
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- Black pepper, to taste
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- Fresh coriander, chopped (for serving)
Instructions
Heat olive oil in a large pan over medium heat. Add the chopped onion and cook slowly for 6–8 minutes until soft and lightly golden. This step builds the foundation of flavor and sweetness for the curry.
Stir in the garlic and grated ginger. Cook for about 30 seconds until fragrant, keeping the heat steady so nothing burns.
Add the curry paste, cumin, and ground coriander. Stir well and cook for 1–2 minutes to release the aromas. This step helps deepen the flavor of the curry.
Add the chicken pieces and stir to coat them evenly in the spice mixture. Cook for a few minutes until the chicken begins to turn opaque on the outside.
Pour in the coconut milk and chicken stock. Stir gently, bring to a light simmer, and reduce the heat.
Cover and simmer for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Season with salt and black pepper to taste. Sprinkle with fresh coriander just before serving.
Find it online: https://jamieolivereats.uk/chicken-curry-with-coconut-milk/