Jamie Oliver Corner Shop Curry is made with basmati rice, chicken breasts, jalfrezi curry paste, onions, garlic, ginger, plum tomatoes, light coconut milk, chickpeas, and mango chutney. This easy Jamie Oliver Curry recipe creates a tasty dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Corner Shop Curry Recipe:
- Quick to Make: This recipe is fast and simple, great for a busy day.
- Tasty and You Can Change It: The curry is full of flavor with a nice balance of spicy and sweet. You can make it hotter or sweeter to match your taste.
- Good for You: It uses healthy ingredients like lean chicken and chickpeas, and uses light coconut milk, which is better for you.
- Many Ways to Serve: You can have it with rice, lettuce, or add things like yogurt or crunchy poppadoms.
- Save Some for Later: You can make extra curry and freeze it. This makes your next meal easy and quick.
🍚 Jamie Oliver Corner Shop Curry Ingredients
Rice:
- 1½ cups basmati rice (approximately 300g)
- 3 cups boiling water
- Pinch of sea salt
Chicken:
- 2 skinless chicken breasts (200g each)
- 1 teaspoon jalfrezi curry paste
Curry Sauce:
- 2 onions
- 2 cloves of garlic
- 4 cm piece of ginger
- 1 tablespoon olive oil
- 2 fresh red chillies (optional)
- 1 heaped tablespoon jalfrezi curry paste
- 1 heaped tablespoon mango chutney
- 1 (400g) can of quality plum tomatoes
- 1 (400g) can of light coconut milk
- 1 (400g) can of chickpeas
For Serving:
- 2 little gem lettuces
- Juice of 1 lemon
🍛 How To Make Jamie Oliver Corner Shop Curry
1. Prepare The Curry Sauce:
- Peel and coarsely grate the onions. Peel and finely grate the garlic and ginger.
- Heat a large non-stick pan over medium heat. Add 1 tablespoon of olive oil, grated onion, garlic, and ginger. Stir regularly.
- If using chillies, cut them in half, remove the seeds, and add them to the pan. Cook until the vegetables are soft.
- Add the jalfrezi curry paste and mango chutney to the pan. Cook for 2 minutes, stirring often.
- Put the tomatoes into the pan, breaking them up with a wooden spoon. Add the coconut milk and drained chickpeas. Simmer for 10-15 minutes until the sauce thickens.
2. Cook The Rice:
- In a medium pan, add 1½ cups of basmati rice, 3 cups of boiling water from a kettle, and a pinch of sea salt.
- Cover the pan and cook on medium heat for 12 minutes, or until all the water is absorbed and the rice is fluffy.
3. Cook The Chicken:
- Rub the chicken breasts with 1 teaspoon of curry paste.
- Place a non-stick frying pan over medium heat. Cook the chicken for 6-8 minutes until golden and charred, turning halfway through. Make sure the chicken is fully cooked to an internal temperature of 165°F (74°C).
- Remove from heat, slice the chicken, and add it to the simmering curry sauce. Cook for an additional 5 minutes.
4. Prepare The Lettuce:
Halve and finely slice the little gem lettuces. Toss them in the juice of one lemon.
5. Serve The Curry:
- Serve the hot curry alongside the fluffy rice and lemony shredded lettuce.
- Optional: Add poppadoms, a dollop of yoghurt, and fresh coriander leaves if available.
💭 Recipe Tips
- Ingredient Swaps: Use ground ginger instead of fresh by adding 1 teaspoon. No fresh chilli? Use dried chilli flakes. Substitute mango chutney with apricot jam or orange marmalade.
- Vegetarian Option: Replace chicken with paneer, tofu, or chunky vegetables like sweet potato or squash.
- Add Greens: Stir in a handful of fresh or frozen spinach at the end of cooking for a veggie boost.
- Freezer Friendly: Double the curry sauce and freeze extra portions for a quick future meal. Use reusable freezer bags and lay them flat for speedy defrosting.
🥗 What To Serve With Corner Shop Curry?
Jamie Oliver Corner Shop Curry pairs well with basmati rice, shredded lettuce, poppadoms, and a dollop of yogurt. It also can be served alongside fresh coriander leaves, lemon wedges, naan bread, and pickled vegetables for a delicious and healthy meal.
🎚 How To Store Leftovers Corner Shop Curry?
- Refrigerate: Store the curry in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: Freeze the curry in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight when ready to use.
🥵 How To Reheat Leftovers Corner Shop Curry?
- In The Oven: Preheat your oven to 350°F (175°C). Place the curry in an oven-safe dish, cover with foil, and heat for 10-15 minutes or until hot.
- In The Microwave: Put the curry in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Reheat the curry in a saucepan over medium heat, stirring occasionally, until hot.
FAQs
Can I Use A Different Type Of Rice Instead Of Basmati?
Yes, you can use other types of rice like jasmine or long grain. Keep in mind that cooking times may vary, so adjust accordingly and check the package for specific cooking instructions.
What Can I Do If The Curry Is Too Spicy Or Too Mild?
If the curry is too spicy, add more coconut milk to tame the heat. If it’s too mild, add extra curry paste or a pinch of chili flakes to enhance the spiciness.
Can This Curry Be Made Vegetarian?
Absolutely! Swap the chicken for cubes of paneer, tofu, or add chunky vegetables like sweet potatoes or squash.
How Can I Thicken The Curry If It’s Too Runny?
Let the curry cook without a cover for a few more minutes to thicken it. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry, then cook it for one more minute.
Try More Jamie Oliver Recipes:
- Jamie Oliver Sweet And Sour Pork
- Jamie Oliver Macaroni Cheese With Bacon
- Jamie Oliver Spaghetti Alla Puttanesca
Jamie Oliver Corner Shop Curry Nutrition Facts
- Calories 653
- Total Fat 15.9g
- Saturated fat 6.7g
- Carbohydrates 94g
- Fiber 8.8g
- Sugar 19g
- Protein 38.4g
Jamie Oliver Corner Shop Curry
Description
Jamie Oliver Corner Shop Curry is made with basmati rice, chicken breasts, jalfrezi curry paste, onions, garlic, ginger, plum tomatoes, light coconut milk, chickpeas, and mango chutney. This easy Jamie Oliver Curry recipe creates a tasty dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Rice:
Chicken:
Curry Sauce:
For Serving:
Instructions
- Peel and coarsely grate the onions. Peel and finely grate the garlic and ginger.
- Heat a large non-stick pan over medium heat. Add 1 tablespoon of olive oil, grated onion, garlic, and ginger. Stir regularly.
- If using chillies, cut them in half, remove the seeds, and add them to the pan. Cook until the vegetables are soft.
- Add the jalfrezi curry paste and mango chutney to the pan. Cook for 2 minutes, stirring often.
- Put the tomatoes into the pan, breaking them up with a wooden spoon. Add the coconut milk and drained chickpeas. Simmer for 10-15 minutes until the sauce thickens.
- In a medium pan, add 1½ cups of basmati rice, 3 cups of boiling water from a kettle, and a pinch of sea salt.
- Cover the pan and cook on medium heat for 12 minutes, or until all the water is absorbed and the rice is fluffy.
- Rub the chicken breasts with 1 teaspoon of curry paste.
- Place a non-stick frying pan over medium heat. Cook the chicken for 6-8 minutes until golden and charred, turning halfway through. Make sure the chicken is fully cooked to an internal temperature of 165°F (74°C).
- Remove from heat, slice the chicken, and add it to the simmering curry sauce. Cook for an additional 5 minutes.
- Halve and finely slice the little gem lettuces. Toss them in the juice of one lemon.
- Serve the hot curry alongside the fluffy rice and lemony shredded lettuce.
- Optional: Add poppadoms, a dollop of yoghurt, and fresh coriander leaves if available.
Prepare The Curry Sauce:
Cook The Rice:
Cook The Chicken:
Prepare The Lettuce:
Serve The Curry:
Notes
- Ingredient Swaps: Use ground ginger instead of fresh by adding 1 teaspoon. No fresh chilli? Use dried chilli flakes. Substitute mango chutney with apricot jam or orange marmalade.
- Vegetarian Option: Replace chicken with paneer, tofu, or chunky vegetables like sweet potato or squash.
- Add Greens: Stir in a handful of fresh or frozen spinach at the end of cooking for a veggie boost.
- Freezer Friendly: Double the curry sauce and freeze extra portions for a quick future meal. Use reusable freezer bags and lay them flat for speedy defrosting.