Jamie Oliver’s Favorite Chicken Curry

OLYMPUS DIGITAL CAMERAI am posting this here by request of one of my friends. It is my families favorite chicken curry recipe – Jamie Oliver’s Chicken Curry.

We started making this after watching Jamie prepare it on The Naked Chef years ago. It quickly became a family favorite. It is a great dish for a cold winter night.

Don’t be put off if you find it difficult to make the first time. It seems time consuming until you have cooked it a couple of times. But it is well worth the effort.

• 5 Tablespoons vegetable oil
• 2 teaspoons black mustard seeds (I have used yellow seeds instead in a pinch)
• 1 teaspoon fenugreek seeds
• 3 fresh green chilies, seeded and thinly sliced (I use a teaspoon of crushed chili peppers)
• 1 handful of curry leaves (I often omit these because they are hard to find here)
• 2 thumb-sized pieces of fresh ginger, peeled and coarsely grated (Don’t substitute ginger powder. I tried it and it isn’t the same)
• 3 onions, peeled and chopped
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 6 tomatoes, chopped or 2 cans of diced tomatoes
• 1 14 ounce can coconut milk
• Salt
• 4 chicken breasts, sliced into half inch strips
• 1 tablespoon coriander seeds, crushed (I have started substituting 1 tablespoon of curry powder. It gives the chicken more oomph.)

1. Stir the chicken and curry powder (or coriander seeds) together and set aside.
2. It is really important to prep everything ahead of time, (including opening cans and having spices at hand) because after you start it goes pretty fast.
3. Use a thick-bottomed pot and heat three tablespoons of oil. Put in the mustard seeds and cook until they begin to pop.
4. Add ginger, crushed peppers and curry leaves. Cook for two or three minutes.
5. Add the onions and scrape the spices off the bottom of the pot. Cook until the onions are tender.
6. Add the chili powder, turmeric and tomatoes. Cook for a minute.
7. Add the coconut milk and 6 ounces of water. Salt to taste.
8. Cook until sauce thickens.
9. Serve over rice.

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About Ann Brennan

Ann Brennan is first and foremost a mom of three beautiful children. She is the managing editor of Beyond Limits Magazine and the creator of Ann’s Running Commentary. In 2012, Ann took Ann’s Running Commentary to new levels – first with a segment on the RunRunLive Podcast, chronicling her journey to her first Ironman and second, with a new channel on YouTube. Currently Ann is working on a non-fiction book series and working hard every day to remind people to get up, get active and get out there.
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7 Responses to Jamie Oliver’s Favorite Chicken Curry

  1. Vincent Kahn says:

    Hello, I like the Recipe but I see that you mention stir the chicken and curry powder together and set aside. When do you cook the chicken?

  2. Ann Brennan says:

    Vincent, you mix the curry powder and chicken together cook fully in a couple of tsp of oil and then set aside. Thanks for pointing this out.

  3. Emma says:

    I love your notes – they’ve greatly improved the recipe for me. Thank you! just a quick question – does the sauce freeze well, do you know?

  4. Andy says:

    Emma, I use this recipe too from his book, I live alone and make a batch as above and then seperate into freezer bags, makes about 6 meals for me and tastes just as good, if not better from frozen!

  5. Alida Mangan says:

    When do we add the fenugreek ?

  6. Mm says:

    I added the fenugreek in with the mustard seeds and only half a t.spoon of chilli powder and it was magnificent, especially the next day! Thank you.

  7. Ann Brennan says:

    I am always afraid everybody will like it so much there will be no leftovers. I think it is even better the next day.

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