Last week I was flicking through Jamie Oliver’s Happy Days with the Naked Chef when I realised I had never made this curry recipe. Now, being a big curry lover, I normally avoid curry recipes with this type of title, by that I mean, just curry, rather than a type of curry. This is probably why I hadn’t made it until now. I suppose it was the shameless use of the word favourite that did it. If this really is Jamie’s favourite curry recipe (which I doubt, it is) I assumed it would be pretty good. And was it? Well, yes, as you would expect, it was a good curry, I enjoyed it. I liked the coconuty tomatoey sauce and would happily eat it again, but like the rather generic title, it was a rather generic curry. None of the flavours were quite strong enough to wow me. It needed just a bit more spice or a bit of zing. I would say that if you don’t often make curries, this is a perfect one to start with as it’s fairly quick and easy without too many ingredients, and despite what I said, it does taste good. But if you make a lot of curries, you might prefer to be a bit more adventurous. Sorry Jamie.
1 tsp mustard seeds
1/2 tsp fenugreek
2 chillies, sliced
Handful of curry leaves
Small knob of fresh ginger,diced and crushed
1 large onion
1/2 tsp chilli powder
1/2 tsp turmeric
2 tsp ground coriander seeds
1/2 400g tin tomatoes
1/2 400ml tin coconut milk
Pinch of salt
Handful of spinach
2 chicken breasts, diced
How to Make Jamie Oliver’s Favourite Chicken Curry
- 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, use the blender to blend the tomatoes to get rid of any lumpy bits.
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 diced chicken and continue to simmer for about 10 minutes. Then add the spinach and stir in until wilted. Serve with rice or naan.