Jamie Oliver’s Favourite Chicken Curry

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.

Ingredients

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

Oil

Handful of spinach

2 chicken breasts, diced

How to Make Jamie Oliver’s Favourite Chicken Curry

1. Put the onion and ginger into a food processor and blend till finely diced.

2. Heat a little oil in a pan.   Add the mustard and fenugreek seeds, chillies and curry leaves.

3. As the mustard seeds begin to pop, add the onion mixture.   Cook for about 5 minutes until they have softened.

4. After adding the onion to the pan, use the blender to blend the tomatoes to get rid of any lumpy bits.

5. 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.

6. 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.

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8 thoughts on “Jamie Oliver’s Favourite Chicken Curry

  1. I’ve noticed Jamie does that a lot.. Just tonight on Jamie’s Britain, I heard him say that his trout pate was ‘the best mouthful of food he has ever tasted’.. Hmm, I’m sure you said that last week Jamie, about an entirely different recipe! I’ve never tried a recipe of his that I didn’t like though, and I love his TV shows, so I’ll let him off!
    The curry looks fairly quick and easy, think I’d be tempted to throw a few fresh chillis in though!

  2. Hy Corina,
    chanced upon your space while blog hopping..glad I stopped by..!
    awesome space you have with interesting posts..
    love your presentation..
    Chicken curry sounds scrumptiously tasty with great cliks..
    Am your happy follower now..:)
    do stop by mine sometime.
    Tasty Appetite

  3. Curries have always been a festive food for us when my grandma was alive; she used to make curry prawns and chicken during Christmas, New Year and Chinese New Year. She has this traditional recipe which she passed to her daughters-in-law. I am not really good with spicy food or curries, but I have to say my grandma makes one of the best curries :)
    Welcome to the curry world…hehehe :D

  4. I made that curry a lot when I first got the book and I really like it. It’s easy to make and although not very spicy it is nice and fresh and once you make the sauce you can add whatever you like to it. Will have to revisit!

  5. Your curry chicken looks delicious, I like the idea of adding spinach…I must try it next time I make curry dish.
    Hope you are having a great week and thanks for this nice recipe Corina :-)

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