Hamdi Saidani Here are 4 quick and easy Jamie Oliver curry recipes with the full instructions you need. If you’re looking for simple 30 minute meal ideas, this is the perfect guide. You’ll find the complete recipes from the famous Jamie Oliver 30 minute meals cookbook for delicious meals like his vegetarian Curry Rogan Josh, a classic Thai Green Curry, and even an Indian-Style Steak.
Every recipe is a full dinner with rice, salads, and sides, all ready in just 30 minutes. Save this pin to easily find the best Jamie Oliver curry recipes for a fast and tasty weeknight dinner.
1. Curry Rogan Josh
This is a quick and easy vegetarian curry, packed with vegetables and served with fluffy rice, a fresh carrot salad, and a homemade lemon pickle. A perfect weeknight Indian-style meal.
SERVES 4–6
Ingredients:
- Curry: 2 onions, 1 medium butternut squash, 1 small cauliflower, 1 fresh red chilli (optional), 4 cloves of garlic, a bunch of fresh coriander, ½ a 283g jar of Patak’s rogan josh paste, 1 × 400g tin of chickpeas, 100g baby spinach, 500g natural yoghurt.
- Rice: 1 mug of basmati rice, a few whole cloves.
- Carrot Salad: A handful of flaked almonds, 5-6 carrots, 1 fresh red chilli, a bunch of fresh coriander, a 2cm piece of fresh ginger, 1 lemon.
- Chapattis: 1 pack of chapattis, turmeric for dusting.
- Lemon Pickle: 1 lemon, 2 tsp mustard seeds, 1 level tsp turmeric, ¼ of a fresh red chilli, 1 small dried chilli.
- To Serve: 1 packet of poppadoms, cold beer.
How to Make It:
- Prep: Get all your ingredients ready. Boil the kettle. Put a large saucepan on a high heat and turn the oven to 180°C/350°F/gas 4. Put the coarse grater attachment in your food processor.
- Start the Curry: In the large pan, fry the sliced onions with a splash of water and olive oil. Add the chopped butternut squash and cauliflower florets. If using, add the sliced chilli, then crush in the garlic. Add the chopped coriander, rogan josh paste, and the chickpeas with their juice. Season, stir, cover, and cook fast.
- Cook the Rice: In a medium saucepan, add the mug of rice, olive oil, cloves, and a pinch of salt. Cover with 2 mugs of boiled water. Cover with a lid, boil for 7 minutes, then take it off the heat and let it steam with the lid on for another 7 minutes.
- Warm the Chapattis: Drizzle the chapattis with a little olive oil and a sprinkle of turmeric. Wrap them in a large sheet of wet greaseproof paper and put them in the oven to warm up.
- Make the Carrot Salad: Toast the flaked almonds in a small dry pan until golden. In the food processor, grate the carrots, chilli, coriander, and ginger. Tip into a serving bowl and dress with extra virgin olive oil, salt, and lemon zest and juice. Top with the toasted almonds.
- Make the Lemon Pickle: In the same small pan, fry the mustard seeds, turmeric, and sliced chilli in a little olive oil. When it sizzles, add the finely sliced lemon and a pinch of salt. Cook for 10 seconds, then remove to a bowl to cool.
- Finish the Curry: Check the curry and add a splash of water if it’s too dry. Mash some of the vegetables to thicken it. Taste for salt, then stir in the baby spinach until it wilts.
- Serve: Put some yoghurt in a small bowl with a drizzle of olive oil. Serve the curry in a large bowl topped with the rest of the yoghurt and some coriander leaves. Serve with the fluffy rice, carrot salad, lemon pickle, warm chapattis, and poppadoms.
2. Green Curry with Crispy Chicken
This is a classic Jamie Oliver Thai Green Curry recipe. It features super crispy chicken, a quick kimchee-style slaw, and simple rice noodles. It’s a full, flavor-packed meal that is easy to make.
SERVES 4
Ingredients:
- Chicken: 8 chicken thighs (skin on, bone in), 2 tbsp sesame seeds, 2 tbsp runny honey.
- Kimchee Slaw: A small bunch of radishes, 1 red onion, ½ a Chinese cabbage, a bunch of fresh coriander, 1 fresh red chilli, 1 fresh green chilli, a 2cm piece of fresh ginger, 2 limes, sesame oil.
- Curry Sauce: A 2cm piece of fresh ginger, 2 fresh red chillies, kaffir lime leaves (optional), a bunch of fresh coriander, 4 cloves of garlic, 1 stick of lemongrass, a small bunch of spring onions, sesame oil, 300ml organic chicken stock, 200g fine green beans, 1 × 400ml tin of coconut milk.
- Noodles: 250g rice noodles, 1 lime.
- Garnishes: Prawn crackers, chilli sauce, lime wedges, ½ a cos or romaine lettuce, beansprouts.
How to Make It:
- Prep: Get your ingredients ready. Put 1 large and 1 smaller frying pan on a high heat. Put the thin slicer attachment in the food processor.
- Start the Chicken: Place the chicken thighs skin-side down in the large frying pan with olive oil, salt, and pepper. Cook for 18-20 minutes, turning every so often.
- Make the Slaw: While the chicken cooks, shred the radishes, red onion, and Chinese cabbage in the food processor. Tip into a serving bowl. Blitz the coriander, chillies, and ginger and add to the bowl.
- Crisp the Chicken: Place a sheet of greaseproof paper on top of the chicken, then press down firmly with the smaller, heavy pan on top. This will make the skin extra crispy.
- Make the Curry Paste: In the food processor, blitz the ginger, chillies, lime leaves, coriander, garlic, lemongrass, and spring onions with sesame and olive oil until you have a smooth paste.
- Glaze the Chicken: Remove the top pan. Drain the fat from the chicken pan and turn the chicken skin-side up. In the now-empty smaller pan, toast the sesame seeds until golden. Wipe the chicken pan, reduce the heat, and add 2 tablespoons of the curry paste to glaze the chicken.
- Finish the Slaw: Squeeze the juice from both limes into the slaw with a pinch of salt and a splash of sesame oil. Scrunch it all together with your hands.
- Make the Curry Sauce: In a large saucepan, add the rest of the curry paste and stir in the chicken stock. Add the green beans and the coconut milk. Bring to a boil, then turn down the heat and let it simmer.
- Cook the Noodles: Put the noodles in a bowl and cover with boiling water. When they are soft, drain them, rinse with cold water, and toss with sesame oil, lime juice, and salt.
- Finish the Chicken: Add 2 tablespoons of honey to the chicken, toss to coat, and flip it skin-side down one last time.
- Serve: Taste the curry sauce and season with lime juice and soy sauce. Divide the noodles into four bowls. Place the chicken on a platter and sprinkle with the toasted sesame seeds. Let everyone build their own bowls with the chicken, sauce, slaw, and garnishes.
3. Thai Red Prawn Curry
This Jamie Oliver Thai Red Prawn Curry is a quick and fragrant meal. The homemade curry paste is very easy to make. This full dinner includes jasmine rice, a fresh cucumber salad, and a simple papaya platter for dessert.
SERVES 4
Ingredients:
- Cucumber Salad: A 2cm piece of fresh ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1 lime, 1 cucumber, a small handful of fresh coriander, ½ a fresh red chilli.
- Jasmine Rice: 1 mug of basmati rice, 2 jasmine tea bags.
- Red Curry: 2 stalks of lemongrass, 1 fresh red chilli, 2 cloves of garlic, 4 kaffir lime leaves (optional), a bunch of fresh coriander, 2 jarred red peppers, 1 heaped tsp tomato purée, 1 tbsp fish sauce, 2 tbsp soy sauce, 1 tsp sesame oil, a 2cm piece of fresh ginger, 8 large raw tiger prawns, 200g sugar snap peas, 220g small cooked prawns, 1 × 400g tin of coconut milk.
- Papaya Platter: 2 papayas, Greek yoghurt, 1 lime, 2 bananas, fresh mint.
- To Serve: 2 limes, 1 bag of prawn crackers.
How to Make It:
- Prep: Get your ingredients ready. Turn the oven to 200°C/400°F/gas 6. Boil the kettle. Put the standard blade in the food processor.
- Make the Cucumber Salad: On a serving platter, grate the ginger. Mix it with soy sauce, olive oil, sesame oil, and lime juice. Use a peeler to make long ribbons of cucumber over the dressing. Sprinkle with chopped coriander stalks and finely chopped chilli.
- Cook the Jasmine Rice: In a medium saucepan, add the mug of rice, a pinch of salt, olive oil, and the two jasmine tea bags. Cover with 2 mugs of boiling water. Cover with a lid, cook for 7 minutes, then take off the heat and let it steam for 7 minutes.
- Make the Red Curry Paste: In the food processor, blitz the lemongrass, chilli, garlic, lime leaves, coriander, jarred peppers, tomato purée, fish sauce, soy sauce, sesame oil, and ginger into a smooth paste.
- Cook the Prawns: In a large frying pan, fry the 8 large raw prawns for 1 minute. Add a tablespoon of the curry paste and fry for 1 more minute. Tip them into an ovenproof dish and bake for 8-10 minutes.
- Make the Curry Sauce: In the same frying pan, add the sugar snap peas and the small cooked prawns. Spoon in the rest of the curry paste, stir for a minute, then add the coconut milk and let it simmer.
- Prepare the Papaya Platter: Halve the papayas and remove the seeds. Serve on a platter with Greek yoghurt, lime zest, and halved bananas. Squeeze lime juice over the fruit and tear over some mint leaves.
- Serve: Season the curry sauce with a little soy sauce if needed. Fluff up the rice. Toss the cucumber salad. Serve the rice, curry sauce, and baked prawns together, with the salad, lime wedges, and prawn crackers on the side.
4. Steak Indian-Style
This Jamie Oliver Indian-Style Steak is a unique and quick curry meal. The steak is marinated in jalfrezi paste and served with a simple curry sauce, a fresh paneer and spinach salad, and warm naan breads.
SERVES 4
Ingredients:
- Steaks: ¼ of a 283g jar of Patak’s jalfrezi paste, ½ a lemon, 3 × 300g rump steaks, a few sprigs of fresh coriander.
- Yoghurt Dip: 250g natural yoghurt, a few sprigs of fresh mint, ½ a lemon.
- Naan Breads: 2 naan breads.
- Paneer & Spinach Salad: 200g baby spinach, a small bunch of fresh coriander, alfalfa sprouts, cress, 1 large carrot, 200g paneer cheese, 3 tbsp sesame seeds, 1 lemon.
- Curry Sauce: ¼ of a 283g jar of Patak’s jalfrezi paste, ½ a 400ml tin of coconut milk.
- Mango Dessert: 2 ripe mangoes, 1 heaped tsp icing sugar, a few sprigs of fresh mint, 1 lime.
How to Make It:
- Prep: Get all your ingredients ready. Put a griddle pan on a high heat. Turn the oven to 180°C/375°F/gas 4.
- Marinate the Steaks: In a large bowl, mix ¼ of the jar of jalfrezi paste with lemon juice, olive oil, salt, and pepper. Rub this marinade all over the steaks.
- Make the Yoghurt Dip: Spoon the yoghurt into a dish. Stir in finely sliced mint, a drizzle of olive oil, the juice of ½ a lemon, and a pinch of salt.
- Make the Paneer Salad: On a platter, arrange the spinach, coriander leaves, alfalfa sprouts, and cress. Peel the carrot into ribbons over the top. In a hot frying pan, fry bite-sized pieces of paneer in olive oil until golden. Add a pinch of salt and the sesame seeds. Arrange the hot paneer around the salad.
- Warm the Naan Breads: Wrap the naan breads in a large piece of wet greaseproof paper and pop them in the oven to warm through.
- Make the Curry Sauce: In a small saucepan, heat the other ¼ of the jalfrezi paste with ½ a tin of coconut milk. Let it bubble and thicken.
- Cook the Steaks: Place the marinated steaks on the screaming hot griddle pan. Cook for about 6 minutes total for medium-rare, turning every minute. Let the steaks rest on a board for a few minutes after cooking.
- Prepare the Mango Dessert: Slice the mangoes and score a crisscross pattern into the flesh. Turn the skin inside out to pop up the mango pieces. Arrange on a board, dust with icing sugar, and sprinkle with chopped mint. Serve with lime wedges.
- Serve: Slice the rested steak and toss it in its juices. Scatter with coriander leaves. Serve immediately with the warm naan breads, the paneer salad, the yoghurt dip, and the curry sauce.