Jamie Oliver’s chicken curry recipe is ‘pretty simple’ to make in 20 minutes

Jamie Oliver explains how to prepare red chilis to make chicken curry

There is nothing better than a delicious curry to warm you up on a cold and frosty evening, especially if you are trying to save money on takeaways.

British cooking legend Jamie Oliver has shared that making “Britain’s old favourite” meal chicken curry is very easy to do and does not require spending hours hunting for ingredients at a supermarket.

In a video online, Jamie said: “This is a great recipe guys because it is bendy and flexible. The curry is made out of ingredients you can get out of a standard corner shop.”

This recipe only takes around 20 minutes to make from scratch and it is perfect for a last-minute dinner plan or as a takeaway replacement.

Jamie added: “It’s pretty simple stuff with onions, garlic, bit of ginger. If there are ingredients here that you haven’t got you can swap them out easily.”

READ MORE: Cocktail sausage casserole recipe is ‘perfect’ for simple winter dinner

How to make Jamie Oliver’s 20-minute chicken curry


To make the rice and chicken:

  • One mug of basmati rice (300g)
  • Two skinless chicken breasts (200g)
  • One tablespoon of jalfrezi curry paste

To make the curry sauce:

  • Two onions
  • Two cloves of garlic
  • Two red chilis (optional)
  • One piece of ginger (4cm)
  • One tin of plum tomatoes (400g)
  • One tin of light coconut milk (400g)
  • One tin of chickpeas (400g)
  • One tablespoon of jalfrezi curry paste
  • One tablespoon of mango chutney
  • Olive oil

Serve with (optional):

  • Poppadoms
  • Yoghurt
  • Coriander leaves to garnish

Easy swaps:

  • You can make this curry vegetarian by swapping the chicken for a chunky vegetable such as sweet potato.
  • If you do not have fresh ginger, use one tablespoon of ground ginger.
  • If you do not have fresh chili, use one tablespoon of dried chili flakes.
  • If you do not have mango chutney, use apricot jam or orange marmalade.
  • Use whichever curry paste you wish – such as balti or tikka.

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  1. To begin, prepare the ingredients. Peel and grate the onions, garlic, and ginger.
  2. Place a pan on medium heat and add one tablespoon of olive oil. Add in the grated onion, garlic, and ginger. Stir thoroughly to make sure the vegetables are evenly cooked.
  3. If using chilis, deseed them, half them, and add them into the pan. Cook the vegetables for a few minutes until softened, then stir in the curry paste and mango chutney.
  4. Continue to cook for two minutes, and continue to stir the mixture, making sure to scrap the bottom of the pan.
  5. Then, add in the can of tomatoes, making sure to break them up as you stir. Let the curry mixture simmer for a few minutes and then pour in the coconut milk.
  6. Drain and add the chickpeas to the mixture, and let the curry sauce simmer for around 10 to 15 minutes, or until the sauce has thickened. The curry sauce is now ready to serve.
  7. To cook the rice, place one mug of rice in a pot with two mugs of boiling water with a pinch of salt. Cover and cook the rice on medium heat for 12 minutes or until the water has been absorbed.
  8. To cook the chicken, prepare the chicken breast by rubbing it with a teaspoon of curry paste until it is coasted. Dry fry in a pan for six to eight minutes until the chicken is golden. Make sure to turn the chicken halfway through so it evenly cooks.
  9. Remove the chicken from, the pan, thickly slice, and stir into the curry sauce. Let the curry sauce simmer for an additional five minutes and then season to your liking.
  10. Your chicken curry is now ready and can be served with poppadums, a dollop of yoghurt or garnished with coriander leaves if you wish.

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