Jamie Oliver 5 Ingredients Chicken Curry

This Jamie Oliver 5 Ingredients Chicken Curry is one of those brilliant recipes that proves you don’t need a long list of ingredients to make a deeply satisfying meal. With tender chicken, silky coconut cream, and a fragrant red Thai curry sauce, it comes together in under 30 minutes and tastes like you’ve been cooking for hours. I made it on a weeknight and it instantly became a go-to. (inspired by Jamie Oliver)

Ingredients Needed

Main Ingredients:

• 2 tbsp coconut oil
• 1 (16 oz) pack skinless, boneless chicken breast halves, cut into small cubes
• 1 (14 oz) can cream of coconut
• 1 (11 oz) bottle red Thai curry sauce (store-bought)
• ½ (16 oz) package dried rice stick vermicelli noodles

Optional Add-ons:

• Lime wedges
• Fresh cilantro
• Chopped peanuts

How To Make Jamie Oliver 5 Ingredients Chicken Curry

1. Brown the Chicken: Heat 2 tablespoons of coconut oil in a large pan over high heat. Add the diced chicken and let it sizzle for about 2 minutes on each side, just until golden. Browning the chicken locks in the flavor and gives it that gorgeous color.
2. Add the Sauce: Reduce the heat to medium-high. Pour in the can of cream of coconut and the red Thai curry sauce. Stir everything together and let it bubble gently for 5 minutes. The chicken should cook through, becoming tender and juicy. Make sure the internal temp hits 165°F (74°C) to be safe.
3. Cook the Noodles: Meanwhile, bring a large pot of salted water to a boil. Add the vermicelli noodles and cook for about 4–5 minutes—just until tender. Stir now and then to keep them from sticking together. Drain and rinse quickly to stop the cooking.
4. Simmer It Together: Turn the skillet down to low and add the cooked noodles to the chicken and curry sauce. Stir well and let everything simmer together for about 5 minutes. The noodles will absorb some of that rich sauce—delicious!
5. Serve It Up: Divide the curry into bowls and enjoy straight away. Add lime wedges, fresh herbs, or even some crunchy peanuts on top if you fancy.

Why I Love This Recipe

Honestly, this chicken curry saves me on busy nights. It’s super quick, full of warm, comforting flavors, and only needs one pan and one pot. My favorite part? It tastes like something from a takeaway but with way less effort—and no weird ingredients. It’s creamy, slightly spicy, and totally hits the spot.

Recipe Tips

• Brown the chicken well: It adds flavor and texture, so don’t skip the sear.
• Mix your coconut cream: If it’s separated in the can, stir it well or shake the can before opening.
• Use fresh noodles if you prefer: Just adjust cooking time accordingly.
• Simmer together: Letting the noodles simmer in the sauce helps them soak up flavor.
• Adjust the spice: If your curry sauce is mild or fiery, taste and tweak as needed with extra chili or coconut milk.

What To Serve With Jamie Oliver 5 Ingredients Chicken Curry

• Steamed jasmine rice – for a heartier option
• Warm naan bread – to soak up the sauce
• Fresh cucumber salad – a cooling side
• Pickled vegetables or raita – for contrast
• Lime wedges and mango chutney – for brightness and sweetness

How To Store Leftovers

• Refrigerate: Let the curry cool to room temperature, then transfer it into an airtight container. Store in the fridge for up to 3 days. The flavor often gets better by the next day!
• Freeze: Not recommended. The coconut cream and noodles tend to break down and become mushy after thawing, which affects texture.

How To Reheat Leftovers

• On the Stove: Add a splash of water or coconut milk to loosen it up and reheat over medium heat, stirring occasionally, for 5–10 minutes.
• In the Microwave: Transfer to a microwave-safe bowl. Cover loosely and heat on high for 2–3 minutes, stirring halfway.
• In the Oven: Place in a covered oven-safe dish and bake at 350°F (175°C) for 10–15 minutes, until hot throughout.

FREQUENTLY ASKED QUESTIONS

• Can I use chicken thighs instead of breast?
  Absolutely! Thighs are juicier and work really well in this curry.
• Is this dish spicy?
  It depends on your red Thai curry sauce. You can always add more chili or coconut milk to balance it.
• Can I use light coconut milk instead of cream of coconut?
  You can, but the dish won’t be as rich. Cream of coconut adds a luxurious texture and a touch of sweetness.
• What can I use instead of vermicelli?
  Udon, soba, or even regular rice would all work well.
• Is this recipe gluten-free?
  It can be! Just check your curry sauce and noodles for any hidden gluten.

Nutrition Facts

• Calories: 531
• Total Fat: 20g
• Saturated Fat: 15g
• Cholesterol: 43mg
• Sodium: 238mg
• Total Carbohydrate: 67g
• Dietary Fiber: 1g
• Total Sugars: 34g
• Protein: 20g

Try More Jamie Oliver 5 Ingredients Recipes:

• Jamie Oliver 5 Ingredients Orange Polenta Cake
• Jamie Oliver 5 Ingredients Chocolate Mousse
• Jamie Oliver 5 Ingredients Pork Fillet
• Jamie Oliver 5 Ingredients Almond Puff Pastry