Jamie Oliver's South Asian curry is 'bold' and fragrant but only takes around 30 minutes (Image: Getty) Making a delicious and fragrant chicken curry doesn’t have to be a huge task, especially with Jamie Oliver ’s quick and easy recipe . The chef shared on his official website a dish that cooks in just 35 minutes, serves two and is “not too tricky” to make. He explained: “This curry over-delivers on big, bold flavour, and will fill your kitchen with beautiful smells – but what's really great is that it can be on the table in little over half an hour.
“Served with fluffy rice to soak up the lovely creamy coconut base, plus a good hit of protein from the tender chicken, I challenge you not to love this one.” function loadOvpScript(){let el=document.createElement('script');el.
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Log('[Load] OVP tcfLoaded',new Date())})}},1500)}) He also recommended taking the time to cook the base properly, as cooking the onions thoroughly keeps the sauce from splitting later on. Read more I tried samosas from Aldi, Tesco, M&S, and Sainsbury's and it was disappointing Jamie Oliver’s South Asian chicken curry is big on flavour and full of aroma (Image: Getty) Ingredients One small onion Two cloves garlic One 6cm piece ginger a few sprigs fresh coriander Two peppers, mixed-colour 100g cherry tomatoes Two skinless, boneless chicken thighs , higher-welfare vegetable oil Two heaped teaspoons curry powder half teaspoon turmeric 100ml light coconut milk 100ml organic chicken stock 160g basmati rice One lime One tablespoon mango chutney, (optional) Don't miss..
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You can unsubscribe at any time. Read our Privacy Policy Instructions Peel and finely chop the onion, garlic, and ginger. Separate the coriander leaves and finely chop the stalks.
Remove the seeds from the peppers and chop them roughly, then halve the cherry tomatoes. Cut the chicken thighs into three cm pieces. In a medium frying pan, heat one tablespoon of oil over medium heat.
Add the onion and peppers and sauté for about 10 minutes, until they soften. Stir in the garlic, ginger, and chopped coriander stalks, cooking for an additional three minutes until softened. Then, mix in the curry powder and turmeric, cooking for another two to three minutes.
Add the chicken pieces and cook for two minutes, stirring frequently to ensure they’re well coated. Trending Pour in the coconut milk and stock, bringing the mixture to a boil. Reduce the heat and let it simmer for 12 to 15 minutes until the sauce thickens, adjusting the heat as needed.
Add the cherry tomatoes during the last five minutes of cooking. While the curry is simmering, prepare the rice. Place it in a pan, add double the amount of boiling water, and a pinch of sea salt.
Cover and cook over medium heat for seven minutes, then remove from the heat and let it steam with the lid on for another seven minutes. Fluff the rice with a fork. Squeeze the juice from half a lime into the curry, and if available, stir in some mango chutney along with a pinch of black pepper.
Taste and adjust the seasoning, lime juice, or mango chutney as needed. Garnish the curry with the reserved coriander leaves and serve it alongside the fluffy rice, with lime wedges on the side for extra squeezing..
