Jamie Oliver’s Favourite Chicken Curry

This slight adaptation of Jamie Oliver’s favourite chicken curry is an easy homemade curry that the whole family will love. Fresh tasting and not too spicy, it’s a perfect midweek meal!

Course Main Course

Cuisine Curry, Indian, International

Prep Time 10

Cook Time 20

Servings

Calories 451kcal

Author Corina Blum adapted from a Jamie Oliver recipe

Ingredients

2 teaspoon lazy ginger or a small knob of fresh ginger
3 onions peeled and chopped into large chunks
2 tablespoon vegetable oil
2 teaspoon mustard seeds
1 teaspoon fenugreek
3 chillies sliced (optional - I left these out for the children)
Handful curry leaves
1 teaspoon chilli powder
1 teaspoon turmeric
2 teaspoon ground coriander
6 tomatoes or a 400g tin of tomatoes
400 ml tin coconut milk
4 chicken breasts sliced into strips
Pinch of salt optional
100 g spinach approximately

Metric - US Customary

Instructions

Put the onion and ginger into a food processor and blend till finely diced.
Heat a little oil in a pan. Add the mustard and fenugreek seeds, chillies and curry leaves.
As the mustard seeds begin to pop, add the onion mixture. Cook for about 5 minutes until they have softened.
After adding the onion to the pan, put the tomatoes in the food processor and blend too.
Add the chilli powder, turmeric and coriander to the pan, followed by the tomatoes and coconut milk. Add a little water too. Simmer for about 5 minutes.
Add the chicken and continue to simmer for about 10 minutes. Season with a little salt to tastes if necessary. Then add the spinach and stir in until wilted. Serve with rice or naan.

Notes

You can easily adapt this curry recipe by adding extra vegetables or replacing the chicken with fish.

Nutritional guidelines are approximate and a guide only.

Nutrition

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