Jamie Oliver Easy Curry Recipe
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Description
This easy curry recipe by Jamie Oliver is the perfect choice for a quick and flavorful meal. It's a one-pot dish that combines tender chicken, creamy coconut milk, and aromatic spices. The recipe is relatively simple and requires only a few ingredients, making it perfect for those who want to whip up a delicious and satisfying meal in no time.Prep Time
The prep time for this recipe is around 10 minutes. This includes preparing the ingredients and chopping the vegetables.Cook Time
The cook time for this recipe is around 25 minutes.Ingredients
- 2 chicken breasts, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 thumb-sized piece of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 can of coconut milk
- 1 can of chopped tomatoes
- 1 can of chickpeas, drained and rinsed
- 1 red pepper, diced
- 1 green pepper, diced
- Salt and pepper to taste
- 1 tablespoon of olive oil
- Fresh coriander for garnish (optional)
Equipment
- A large pot or Dutch oven
- A wooden spoon
- A sharp knife
- A cutting board
- A can opener
- A grater
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened, stirring occasionally.
- Add the minced garlic, grated ginger, curry powder, ground coriander, and ground cumin. Cook for 1 minute or until fragrant, stirring constantly.
- Add the diced chicken and cook until browned on all sides, stirring occasionally.
- Add the can of chopped tomatoes, can of coconut milk, and drained and rinsed chickpeas.
- Add the diced red and green peppers and stir to combine.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through and the peppers are tender.
- Garnish with fresh coriander (optional) and serve hot with rice or naan bread.
Notes
This recipe can be easily customized to suit your preferences. You can add more or less spice depending on your taste, or substitute the chicken with tofu or vegetables for a vegetarian option. You can also use different types of peppers or add other vegetables such as carrots or potatoes.Nutrition Info
- Calories: 380
- Protein: 33g
- Carbohydrates: 22g
- Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 85mg
- Sodium: 360mg
- Potassium: 1041mg
- Fiber: 6g
- Sugar: 7g
- Vitamin A: 2250IU
- Vitamin C: 86.5mg
- Calcium: 100mg
- Iron: 6.5mg
Recipes FAQ
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving.Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Allow it to cool completely before storing it in an airtight container or freezer bag. Thaw it in the refrigerator overnight before reheating it on the stove or in the microwave.What can I serve with this recipe?
This recipe pairs well with rice or naan bread. You can also serve it with a side of steamed vegetables or a salad.Recipe Tips
- Use boneless, skinless chicken thighs instead of chicken breasts for a more flavorful and tender curry.
- Make sure to cook the spices for at least 1 minute to release their flavors and aromas.
- Add a splash of water or chicken broth if the curry is too thick.
- For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
- Use fresh ginger instead of ground ginger for a more intense flavor.
- Top the curry with sliced red onions and a squeeze of lime for extra freshness.
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