Jamie Oliver Korma Chicken is made with chicken thighs, onions, fresh ginger, coriander, chickpeas, coconut milk, korma paste, and a hint of almonds. This easy Korma Chicken recipe creates a indian style dinner that takes about 45 minutes to prepare and can serve up to 6-8 people.
More Jamie Oliver Recipe:
- Jamie Oliver Chicken Souvlaki Recipe
- Jamie Oliver Chicken Madras Recipe
- Jamie Oliver Chicken Balti Recipe
💛 Why You’ll Love Jamie Oliver Korma Chicken Recipe:
- Great Taste: This recipe has strong and nice flavors from ginger, coriander, and korma paste. It’s very tasty and smells wonderful.
- Easy to Make: It’s a simple recipe to follow. You can make it quickly, even on busy days or when you have friends over.
- Choose Your Chicken: You can use either chicken thighs or breasts, depending on what you like. Thighs are juicier, and breasts are leaner.
- Saves Money: The things you need for the recipe are easy to find and don’t cost a lot. This means you can make something special without spending too much.
- Good for Guests: This curry looks good and tastes great, making it perfect for when you have people over. It’s easy to make but sure to impress.
🍗 Jamie Oliver Korma Chicken Ingredients
- 1¾ lb (800 g) chicken thighs or breasts, cut into 1-inch (2-3 cm) pieces
- 2 medium onions, halved and thinly sliced
- 1 fresh green chilli (optional; omit if you prefer less spicy)
- 1 inch (3 cm) piece of fresh ginger, peeled and finely chopped
- 1 small bunch of fresh coriander, leaves picked and stalks finely chopped
- 1 can (14 oz/400 g) chickpeas, drained
- Rice bran or vegetable oil
- A knob of butter
- ½ (10 oz/290 g) jar of Patak’s korma curry paste
- 1 can (14 oz/400 ml) coconut milk
- A small handful of flaked almonds, plus extra for serving
- 2 heaped tablespoons desiccated coconut
- Salt and pepper, to taste
- Greek style yoghurt, for serving
🍲 How To Make Jamie Oliver Korma Chicken
- Heat Oil and Sauté Aromatics: Begin by heating some oil in a large pan over medium heat. Add the onions, ginger, and finely chopped coriander stalks. Stir these ingredients constantly for about ten minutes to ensure they become fragrant without burning. This is crucial for building the foundation of flavor in your curry.
- Brown the Chicken: If you’re using chicken thighs, add them to the pan now and brown them well. If you plan to use chicken breasts, hold off until the next step to prevent them from overcooking and becoming tough.
- Combine Curry Ingredients: Once the chicken thighs are browned, or if you’re using chicken breasts, add them now along with the korma paste, coconut milk, half of the flaked almonds, chickpeas, and desiccated coconut. To thin the curry slightly and help distribute flavors, fill the empty coconut milk tin halfway with water and pour it into the pan. Stir everything thoroughly to combine.
- Simmer the Curry: Let the curry mixture simmer gently for about 30 minutes. During this time, the flavors will meld together, and the chicken will become tender. This is an excellent opportunity to cook your rice in a rice cooker or on the stovetop, ready for serving.
- Season the Curry: Once the curry has finished simmering and the chicken is tender, season it with salt and pepper according to your taste. This step enhances the flavors and prepares the dish for serving.
- Serve and Garnish: Serve the hot curry over freshly boiled rice. For a creamy contrast, add a dollop of Greek-style yogurt to each serving. Finish by garnishing each plate with fresh coriander leaves and a sprinkle of flaked almonds.
💭 Recipe Tips:
- Control the Heat: When sautéing onions, ginger, and coriander stalks, keep the heat medium to prevent burning. A gentle sauté will enhance their flavors without turning them bitter.
- Choice of Chicken: Use chicken thighs for more flavor and juiciness. If you prefer chicken breasts because they’re leaner, add them later in the cooking process to keep them from drying out.
- Properly Brown the Chicken: If using chicken thighs, ensure they are well-browned before adding other ingredients. This step adds a deep, savory flavor to the curry.
- Simmer Slowly: Let the curry simmer gently to allow the flavors to blend well. Rushing this step can result in a less flavorful curry.
🍍 What To Serve With Korma Chicken?
Korma Chicken pairs well with basmati rice, naan bread, steamed broccoli, or cucumber salad. It also can be served alongside mango chutney, roasted cauliflower, pickled onions, or a bean salad for a full and delicious meal.
🎚 How To Store Leftovers Korma Chicken?
- Refrigerate: Store the leftover chicken korma in an airtight container. It will stay fresh in the fridge for up to 3 days.
- Freeze: Freeze the chicken korma in a sealed container. It will keep well for up to 2 months. Thaw in the refrigerator overnight when ready to use.
🥵 How To Reheat Leftovers Korma Chicken?
- In The Oven: Preheat the oven to 350°F (175°C). Place the chicken korma in an oven-safe dish, cover with foil, and heat for 20-25 minutes or until hot throughout.
- In The Microwave: Put the chicken korma in a microwave-safe dish. Cover and heat on high for 3-4 minutes, stirring halfway through to ensure even heating.
- On the Stove: Reheat the chicken korma in a saucepan over medium heat. Stir occasionally, and add a little water if it seems too thick. Heat until thoroughly warm.
FAQ’S:
What Can I Use Instead Of Korma Paste?
If you can’t find korma paste, you can use any mild curry paste or make your own blend. Just mix together 2 tablespoons of curry powder, 1 tablespoon of tomato paste, and 3 tablespoons of cream to create a homemade curry blend that matches the recipe’s requirements.
How Can I Make This Curry Creamier?
For a creamier texture, you can add an extra 1/4 cup (60 ml) of cream or yogurt towards the end of cooking. Stir it well and let it heat through without boiling to prevent curdling.
What Is The Best Type Of Rice To Serve With This Curry?
Basmati rice is ideal for serving with chicken korma because it has a light, fluffy texture that pairs well with the creamy sauce.
What Should I Do If The Curry Is Too Thick?
If the curry becomes too thick, you can thin it by adding a small amount of water or additional coconut milk. Add gradually and stir well to achieve your desired consistency.
Can I Use Dried Coriander Instead Of Fresh?
if fresh coriander isn’t available, you can use 1 teaspoon of dried coriander during cooking but add some fresh greens like spinach for a fresh touch.
More Jamie Oliver Recipe:
- Jamie Oliver Chicken And Chorizo Paella
- Jamie Oliver Stuffed Chicken Thighs
- Jamie Oliver Chicken And Cannellini Beans
Jamie Oliver Korma Chicken Nutrition Facts:
- Calories: 485kcal
- Carbohydrates: 12g
- Protein: 40gFat: 31g
- Saturated Fat: 19g
- Trans Fat: 1g
- Cholesterol: 152mg
- Sodium: 372mg
- Potassium: 887mg
- Fiber: 2g
- Sugar: 6g
- Calcium: 83mg
- Iron: 2mg
Jamie Oliver Korma Chicken
Description
Jamie Oliver Korma Chicken is made with chicken thighs, onions, fresh ginger, coriander, chickpeas, coconut milk, korma paste, and a hint of almonds. This easy Korma Chicken recipe creates a indian style dinner that takes about 45 minutes to prepare and can serve up to 6-8 people.
Ingredients
Instructions
- Heat Oil and Sauté Aromatics: Begin by heating some oil in a large pan over medium heat. Add the onions, ginger, and finely chopped coriander stalks. Stir these ingredients constantly for about ten minutes to ensure they become fragrant without burning. This is crucial for building the foundation of flavor in your curry.
- Brown the Chicken: If you’re using chicken thighs, add them to the pan now and brown them well. If you plan to use chicken breasts, hold off until the next step to prevent them from overcooking and becoming tough.
- Combine Curry Ingredients: Once the chicken thighs are browned, or if you’re using chicken breasts, add them now along with the korma paste, coconut milk, half of the flaked almonds, chickpeas, and desiccated coconut. To thin the curry slightly and help distribute flavors, fill the empty coconut milk tin halfway with water and pour it into the pan. Stir everything thoroughly to combine.
- Simmer the Curry: Let the curry mixture simmer gently for about 30 minutes. During this time, the flavors will meld together, and the chicken will become tender. This is an excellent opportunity to cook your rice in a rice cooker or on the stovetop, ready for serving.
- Season the Curry: Once the curry has finished simmering and the chicken is tender, season it with salt and pepper according to your taste. This step enhances the flavors and prepares the dish for serving.
- Serve and Garnish: Serve the hot curry over freshly boiled rice. For a creamy contrast, add a dollop of Greek-style yogurt to each serving. Finish by garnishing each plate with fresh coriander leaves and a sprinkle of flaked almonds.
Notes
- Control the Heat: When sautéing onions, ginger, and coriander stalks, keep the heat medium to prevent burning. A gentle sauté will enhance their flavors without turning them bitter.
- Choice of Chicken: Use chicken thighs for more flavor and juiciness. If you prefer chicken breasts because they’re leaner, add them later in the cooking process to keep them from drying out.
- Properly Brown the Chicken: If using chicken thighs, ensure they are well-browned before adding other ingredients. This step adds a deep, savory flavor to the curry.
- Simmer Slowly: Let the curry simmer gently to allow the flavors to blend well. Rushing this step can result in a less flavorful curry.
Jamie Oliver Korma Chicken