So. This list—these 12 Jamie Oliver chicken curry recipes—they’re not just “meals.” They’re the kind of dishes that stop you mid-bite because something’s happening. Something warm and loud and a little chaotic in the best way. Chicken soaked in spice, coconut milk pooling in the corner of your plate, rice catching all the good bits. I didn’t expect to get emotional over a traybake, and yet. (inspired by Jamie Oliver)
1. Fragrant Green Chicken Curry
Started off thinking, “alright, green curry, seen it before.” Then the smell hit—lemongrass and fresh coriander punching up through the blender. Chicken marinated till it looked almost too bright. Searing it turned the kitchen thick with scent. Broccoli goes in, not soft, just tender enough. Coconut milk mellows the whole thing down like someone turning down the volume on a party. Jasmine rice catches the extra sauce. Oh, and prawn crackers, Completely unnecessary. And yet—perfect
2. Yoghurt Chicken Curry
It’s the yoghurt that does it. Makes the chicken melt, not chew. You mix cumin, turmeric, maybe a little paprika into the yoghurt, leave the thighs in overnight if you’re smart. Onion softens until your house smells like someone else’s home-cooked comfort. Tomatoes break down slow. You serve it with rice but honestly, I could eat this one with just a spoon and a locked door.
3. Spinach & Ginger Chicken Curry
Ginger hits first. It’s sharp. Not polite. Garlic and onion round it out. Then the spinach comes in like a second thought that ends up mattering most. It wilts and darkens and tastes like winter. Or healing. Matchsticks of fresh ginger on top? Completely unnecessary—again—but there they are, reminding you to wake up.
4. Mel B’s Caribbean Chicken Curry
This one, it’s not shy. Scotch bonnet says hello and doesn’t let go. Chicken browns in the pan while you’re chopping sweet potato—your hands smell like pepper and thyme. Coconut milk smooths it out just enough to keep going. Serve it with rice and peas and fried plantain if you know what’s good for you. The kind of curry that makes you sweat a little. Not in a bad way.
5. Greg Davies’ Thai Green Chicken Curry
Lemongrass again, but this time tangled with galangal and Thai basil. Chicken sizzles in the paste until coated in green oil. Aubergines soak everything up like sponges. Coconut milk pulls the chaos together. The smell fills the hallway. I made this one late at night. Neighbors commented.
6. Balinese Chicken Curry
You’ll need more spices than you think. The paste is everything—shallots, garlic, chilli, turmeric, coriander seeds crushed with the side of a knife. Chicken cooks till golden. Then mushrooms, green beans, and a handful of mango—yes, mango—go in. Coconut milk to finish. Kale rice underneath catches it all. It’s rich, almost sweet, almost too much. But not quite.
7. Super-simple Chicken Curry Traybake
Toss it all in. No ceremony. Just chicken thighs, squash, tomatoes. Curry paste rubbed into every corner. Roasted till the edges char. You throw in coconut milk halfway through, and it bubbles in the corners like lava. Eat it straight from the tray. Probably standing up. It doesn’t mind.
8. Gurkha Chicken Curry
It’s earthy. Cumin-heavy. Feels like something made over a fire, even if it’s your stovetop. Chicken and potatoes bubble away in cinnamon and tomato. There’s garlic, obviously. And the yoghurt marinade sneaks into every bite. Naan tears soft and warm. You’ll go back for seconds without thinking.
9. Chicken Katsu Curry
Different kind of curry. Yellow, sunny-looking. But don’t be fooled—it’s got heat. Drumsticks fall off the bone. Chickpeas in there, and peppers, and something tangy I couldn’t place (maybe the lemon at the end?). Yoghurt cools it down. Not your standard katsu, but honestly, better for it.
10. Chicken Yellow Curry
Lentils make it hearty. Something to hold onto. Onion melts into tikka masala paste before you even notice. Chicken chunks, coconut milk, and near the end—spinach and mango chutney. That chutney? Not just sweet. It glows. Like the kind of curry you eat when you’re feeling half-alive and want to fix that.
11. Jools’ Easy Chicken Curry
It’s cozy. Not boring, but safe. You make it on a Tuesday. Or for someone who doesn’t usually like “spicy food” and end up eating half their plate. Lentils again, coconut milk again, and still—it surprises you. It’s soft in the best way.
12. Russell Howard’s Chicken & Prawn Curry
Prawns and chicken. Odd, right? But it works. Lemongrass hits first, then tamarind sneaks in and makes everything a little sour. The prawns go in last and barely cook—still plump. You serve it with puffed rice crackers, which snap loud enough to startle you. It’s wild. But balanced. Somehow.
You get the idea. These aren’t just recipes. They’re stories, messes, late-night victories, and surprises you didn’t know you needed. Make one. Or all of them. Just make sure you’re hungry.