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Balancing work, personal relationships, and daily responsibilities often makes finding time to prepare wholesome, nutritious, and delicious meals for yourself and your family challenging. After a demanding day, spending hours cooking in the kitchen is unappealing. In such moments, having a straightforward recipe that promises flavourful results is invaluable. This easy chicken curry recipe, inspired by Jools Oliver, known for her family-friendly cooking and quick, simple meals, is an ideal solution for a tasty and hassle-free dinner. Her culinary advice and recipes are frequently featured on Jamie Oliver’s website and various social media platforms.
Jools Oliver’s Simple Chicken Curry: A Family-Friendly Recipe
This uncomplicated, mild, and healthy chicken curry recipe from Jools Oliver is particularly suitable for young children and those who prefer less spicy dishes. Its secret lies in the ingredients that contribute to a richer, creamier, and more palatable final product.
Key to Mildness and Nutrition
The addition of natural yoghurt and creamy coconut milk not only tempers the spice, making it gentle on the palate, but also enhances the dish’s nutritional profile. Incorporating spinach, lentils, and canned tomatoes further boosts the vegetable content, making this a well-rounded meal.
Prep and Cook Time
This easy chicken curry, designed to serve approximately six people, requires about ninety minutes from preparation to serving.
Ingredients for Jools’ Easy Chicken Curry
- Olive oil
- One onion
- Two cloves of garlic
- 4cm piece of ginger
- Three tablespoons natural yoghurt
- Two tablespoons tomato purée
- Two tablespoons tikka masala paste
- Eight skinless, boneless chicken thighs
- One 400g tin of green lentils
- One 400g tin of light coconut milk
- One 400g tin of chopped tomatoes
- Optional: Two handfuls of baby spinach
- Two tablespoons of good quality mango chutney
Method: Step-by-Step Instructions
Step 1: Prepare the Base
Peel and thinly slice the onion, garlic, and ginger. Alternatively, finely chop or grate them using a microplane.
Step 2: Sauté Aromatics
Heat a generous drizzle of olive oil in a large pan over medium heat. Add the sliced onions and sauté for around eight minutes, or until softened and lightly golden, stirring occasionally to prevent sticking. Introduce the ginger and garlic, and continue cooking for an additional two minutes, allowing their fragrances to develop.
Step 3: Marinate Chicken
In a separate bowl, combine the yoghurt, tomato purée, and tikka masala paste. Cut the chicken thighs in half and add them to this marinade. Mix thoroughly to ensure each piece is fully coated in the spiced yoghurt mixture.
Step 4: Initial Chicken Cook
Transfer the marinated chicken and all remaining paste from the bowl into the pan. Cook for about five minutes, or until the chicken begins to take on some colour.
Step 5: Simmer and Develop Flavours
Pour in the canned tomatoes, drained lentils, and coconut milk. Bring the mixture to a boil, then reduce the heat to low and simmer gently for one hour, stirring intermittently. If needed, add small amounts of water to achieve your desired curry consistency.
Step 6: Final Touches
After simmering, stir in the spinach (if using) and allow it to wilt into the curry. Add the mango chutney, and taste to adjust seasoning as needed.
Step 7: Serve
For easier serving and a more integrated texture, shred the chicken directly in the curry pan using two forks. Serve this delectable and easy chicken curry with basmati rice and a side of yoghurt, if preferred. Lemon-infused rice or naan bread are also excellent accompaniments. Enhance the meal further with mango pickle or mint chutney for added flavour dimensions.