Jamie Oliver’s chicken korma is mild, creamy, and gently spiced, making it one of the most comforting curries you can cook at home. The sauce is rich without being heavy, built on yoghurt, nuts, and warm spices rather than heat. It’s a crowd-pleaser that suits family dinners, relaxed weekends, and anyone who prefers flavour over fire.

This version focuses on balance. The chicken stays tender, the sauce stays smooth, and every element works together instead of competing.

Why This Chicken Korma Works So Well

A good korma depends on technique more than spice quantity. Cooking the onions slowly builds sweetness, while yoghurt and ground nuts create creaminess without relying on cream alone. Gentle heat prevents the sauce from splitting and keeps the flavours rounded and calm.

This thoughtful, approachable style reflects the home-friendly cooking often associated with Jamie Oliver, where classic dishes are simplified without losing their soul.

What Is Jamie Oliver’s Chicken Korma?

Jamie Oliver’s chicken korma is a mild curry made with chicken cooked in a creamy sauce of yoghurt, nuts, onions, and aromatic spices. It’s known for its smooth texture, subtle sweetness, and warming spices rather than chilli heat.

Jamie Oliver Chicken Korma Ingredients List

Chicken thighs or breast, cut into chunks
Onion, finely sliced
Garlic cloves, crushed
Fresh ginger, grated
Vegetable oil or ghee
Ground coriander
Ground cumin
Ground turmeric
Garam masala
Natural yoghurt
Ground almonds or cashew paste
Tomato purée
Salt

How to Prepare Jamie Oliver Chicken Korma – Simple Steps

Step 1: Soften the Onions

Heat oil or ghee in a wide pan over medium heat. Add the onions and cook slowly until soft and lightly golden. This step is important, as well-cooked onions give the korma its gentle sweetness and depth.

Step 2: Add Garlic and Ginger

Stir in the garlic and ginger and cook briefly until fragrant. Keep the heat moderate so they soften without browning, which could make the sauce harsh.

Step 3: Bloom the Spices

Add coriander, cumin, turmeric, and garam masala. Stir for a short moment so the spices release their aroma into the oil. This helps the flavours develop evenly throughout the curry.

Step 4: Add the Chicken

Add the chicken pieces and stir to coat them in the spiced onion mixture. Cook for a few minutes until the chicken turns opaque on the outside.

Step 5: Build the Sauce

Stir in the tomato purée, then lower the heat. Add the yoghurt gradually, stirring continuously to prevent curdling. Once combined, add the ground almonds or cashew paste to thicken the sauce naturally.

Step 6: Simmer Gently

Cover loosely and simmer on low heat for 20–25 minutes until the chicken is cooked through and tender. The sauce should be smooth, creamy, and lightly thickened.

Step 7: Taste and Rest

Season with salt and adjust spices if needed. Remove from the heat and let the curry rest for a few minutes so the flavours settle before serving.

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Common Mistakes to Avoid When Making Jamie Oliver Chicken Korma

Cooking on high heat after adding yoghurt
Adding yoghurt all at once
Using very lean chicken, which dries out
Rushing the onion stage

Delicious Ways to Serve Jamie Oliver Chicken Korma

With basmati rice – Keeps the dish balanced
With naan bread – Ideal for scooping the sauce
With plain yoghurt on the side – Adds freshness
With a simple cucumber salad – Lightens the meal

Expert Tips to Get This Chicken Korma Just Right

Use chicken thighs for tenderness
Keep the heat low once yoghurt is added
Stir regularly but gently
Let the curry rest before serving

How to Add More Flavour to Jamie Oliver Chicken Korma

Add a pinch of ground cardamom
Finish with a little butter for richness
Stir in toasted almonds for texture
Add a splash of cream for extra softness

Best Way to Store Chicken Korma Leftovers

Allow the curry to cool completely, then store it in an airtight container in the fridge for up to three days. The flavour often improves after resting overnight.

Best Ways to Reheat Chicken Korma

Reheat gently on low heat, stirring occasionally. Add a splash of water or milk if the sauce thickens too much. Avoid boiling to keep the sauce smooth.

Nutritional Value (Per Serving)

Calories: ~520 kcal
Carbohydrates: ~18 g
Protein: ~34 g
Fat: ~34 g

FAQs

Why did my chicken korma sauce split or curdle?

This usually happens when the heat is too high after adding yoghurt. Keep the heat low, add yoghurt gradually, and stir continuously to maintain a smooth sauce.

Can I make chicken korma without nuts?

Yes, you can replace ground nuts with extra yoghurt or a small amount of cream. The texture will still be creamy, though slightly lighter.

Is Jamie Oliver’s chicken korma spicy?

No, korma is a mild curry. It focuses on warmth and aroma rather than heat, making it suitable for those who prefer gentle flavours.

Can I make chicken korma ahead of time?

Yes, chicken korma tastes even better after resting. Prepare it in advance, store it in the fridge, and reheat gently before serving.

Final Words

Jamie Oliver’s chicken korma is calm, comforting, and deeply satisfying. Creamy without being heavy and aromatic without heat, it’s a reliable curry that fits perfectly into everyday cooking while still feeling special on the plate.

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