If you’re after a meal that’s bold, comforting, and super satisfying, Jamie Oliver Corner Shop Curry ticks all the boxes. This dish has the perfect balance of rich, spicy-sweet sauce, tender chicken, and fluffy basmati rice. I made it on a busy weekday and couldn’t believe how simple and flavor-packed it turned out—inspired by Jamie Oliver.

Ingredients Needed

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

Prepare the Curry Sauce: Start by grating the onions, garlic, and ginger—it saves chopping time and gives the sauce a silky texture. Heat up a large non-stick pan with a splash of olive oil, then toss in your aromatics. Let them soften gently, stirring now and then. If you’re using chillies, deseed and slice them, then throw them in. Stir through the jalfrezi paste and mango chutney, cooking them off for a couple of minutes to deepen the flavors.
Pour in the plum tomatoes: breaking them apart with your spoon, then stir in the coconut milk and drained chickpeas. Let everything simmer together for about 10–15 minutes until the sauce thickens and becomes beautifully rich.
Cook the Rice: Rinse your basmati rice if you have time—it helps make it fluffier. Add the rice to a saucepan with the boiling water and a pinch of salt. Cover and cook over medium heat for around 12 minutes. Once the water is absorbed, fluff it with a fork.
Cook the Chicken: Rub the chicken breasts with a bit of curry paste for that punchy flavor. In a hot non-stick frying pan, cook the chicken for 6–8 minutes, flipping halfway through, until golden and fully cooked. Slice the chicken and pop it into the curry sauce for an extra 5 minutes to soak up all that flavor.
Prepare the Lettuce: Finely slice the lettuces and toss them with fresh lemon juice—simple and zesty, the perfect fresh contrast to the warm curry.
Serve the Curry: Spoon generous helpings of curry and rice onto plates, top with lemony lettuce, and if you like, a dollop of yoghurt, some crispy poppadoms, and a sprinkle of fresh coriander.

Why I Love This Recipe

I whipped up Jamie Oliver Corner Shop Curry after a long day, and it really hit the spot. It’s got that takeaway feel but made from scratch, so you know exactly what’s going in. My family loved it, especially the creamy sauce and that hint of sweetness from the mango chutney.

Recipe Tips

Ingredient Swaps: Use dried chili flakes if you don’t have fresh, and apricot jam works in place of mango chutney.
Vegetarian Version: Try paneer, tofu, or hearty veggies like squash.
Boost the Greens: Add spinach near the end for extra nutrition.
Freezer Friendly: Make a double batch and freeze half.
Char the Chicken: Don’t skip this step—it adds depth to the final dish.

How To Store This Jamie Oliver Corner Shop Curry

At Room Temperature: Let it cool no more than 1 hour before refrigerating.
In the Fridge: Keep in an airtight container for up to 3 days.
In the Freezer: Freeze in portions in airtight containers or bags for up to 3 months.
Reheating: Reheat in the microwave, on the stove, or in the oven until piping hot. Add a splash of water if needed to loosen the sauce.

Let’s Answer a Few Questions! (FAQs)

Can I use a different type of rice instead of basmati?
Totally! Jasmine or long grain rice works well too—just check the cooking time.

What if the curry is too spicy or too mild?
Too spicy? Stir in more coconut milk. Too mild? Add extra curry paste or a pinch of chili flakes.

Can this curry be made vegetarian?
Absolutely—paneer, tofu, or chunky veg like sweet potato make great subs for chicken.

How can I thicken the curry?
Simmer uncovered to reduce the sauce, or add a cornstarch slurry and cook for a minute longer.

Nutrition Facts (per serving)

Calories: 653
Carbs: 94g
Protein: 38.4g
Fat: 15.9g
Sugar: 19g
Fibre: 8.8g
Sodium: 720mg

Try More Recipes:

Jamie Oliver Corner Shop Curry

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

653

kcal

A quick, flavorful curry with tender chicken, chickpeas, and a rich jalfrezi sauce—Jamie-style comfort food at its best.

Ingredients

1½ cups basmati rice
3 cups boiling water
Pinch of salt
2 chicken breasts
2 teaspoons jalfrezi curry paste (divided)
2 onions
2 garlic cloves
4 cm ginger
1 tbsp olive oil
2 red chillies (optional)
1 tbsp mango chutney
1 can plum tomatoes
1 can light coconut milk
1 can chickpeas
2 little gem lettuces
Juice of 1 lemon

Directions

Grate onions, garlic, and ginger. Cook in oil with optional chillies until soft.
Stir in curry paste and chutney. Add tomatoes, coconut milk, and chickpeas. Simmer.
Cook rice with boiling water and salt until fluffy.
Rub chicken with curry paste and pan-fry until golden and cooked. Slice and add to curry.
Toss sliced lettuce with lemon juice.
Serve curry with rice and lettuce. Add yoghurt, poppadoms, or coriander if desired.

Notes

Ingredient Swaps: Use dried chili flakes if you don’t have fresh, and apricot jam works in place of mango chutney.
Vegetarian Version: Try paneer, tofu, or hearty veggies like squash.
Boost the Greens: Add spinach near the end for extra nutrition.
Freezer Friendly: Make a double batch and freeze half.
Char the Chicken: Don’t skip this step—it adds depth to the final dish.