Jamie Oliver Korma Chicken  

You know those nights where you’re craving something that hugs you from the inside out? That’s when I reach for this—Jamie Oliver Korma Chicken. It’s not fiery. It’s not trying to prove anything. It just… wraps around you. The sauce is silky, a little nutty, warm in that “you’re safe here” kind of way. I made it on a cold Wednesday, music low, snow threatening. And I swear the scent alone could fix a bad day. (inspired by Jamie Oliver)

Ingredients Needed

For the base:

• 800g chicken thighs or breasts, chopped chunky. Like 1-inch-ish.
• 2 onions, not too thick, not paper-thin. Sliced like you mean it.
• A green chili, if you dare. Or not. Totally optional.
• A thumb of fresh ginger, peeled and minced fine.
• A small bunch of coriander—rip off the leaves, chop the stalks. They’re flavor bombs.
• 1 can chickpeas. Rinsed.
• Oil. I used rice bran because I had it, but any neutral oil is fine.
• A fat knob of butter. Be generous.

For the curry hug:

• Half a jar of Patak’s korma paste. Trust.
• 1 can coconut milk. The full-fat kind, don’t cheat yourself.
• A small handful of flaked almonds, plus a bit more for later.
• 2 heaped tablespoons of desiccated coconut
• Salt and pepper. Just taste as you go.
• Greek-style yoghurt. For that cool, creamy contrast.

How To Make Jamie Oliver Korma Chicken

1. Alright. Here’s how it went down in my kitchen:
2. I poured oil into a wide pan and tossed in the onions, ginger, and coriander stalks. Medium heat. Nothing fancy. Just keep it moving until they turn soft and golden and your kitchen smells like you know what you’re doing. About ten minutes? Maybe more. Don’t rush.
3. If you’re going the thigh route (which you should, honestly—they’re just better here), drop them in and brown them. Don’t crowd the pan. You want color, not steam. Breasts? Wait. They’re too needy and dry out fast.
4. Once the thighs were golden and begging for company, I stirred in the korma paste, coconut milk, chickpeas, the coconut flakes, and half those almonds. It looked messy. That’s a good sign. Splash in some water using the empty coconut can—just enough to loosen it up. Then came the chicken breasts, if that’s what you’re using. Everything got a good stir.
5. Then… the waiting. Low simmer. Lid half on. Let it all get cozy together for 30 minutes. Your rice can bubble away during this. Your house? It’ll smell like somewhere far warmer.
6. Endgame: season with salt and pepper. Pile it onto rice, dollop of yoghurt, scatter the coriander leaves, and top with almonds. Eat it while it’s hot. Don’t wait.

Why I Love This Recipe

Because it doesn’t try too hard. Because it feels like something your grandma might’ve made if she’d had coconut milk and curry paste in her kitchen. Because it fills you up without shouting. I made it for my partner and two friends one night. We talked less than usual. That’s how you know.

Recipe Tips

• Don’t skip browning the chicken thighs. That caramelization is everything.
• If your curry thickens too much, add a splash of hot water. It’ll thank you.
• No korma paste, Use a mellow curry powder, a bit of tomato paste, and a spoon of cream.
• Toast the almonds in a dry pan before tossing them on top. That crunch, It makes a difference.
• Want it creamier, Stir in yoghurt or cream near the end. Off the heat.

How To Store This Jamie Oliver Korma Chicken

• At Room Temperature: You’ve got two hours max. Then it’s fridge or bust.
• In the Fridge: Tucked in an airtight box, it’s good for three days. The flavor? Better by day two, honestly.
• In the Freezer: Freeze it flat in a zip bag or whatever container fits. Keeps well for two months. Just thaw it overnight.
• Reheating: Pan, medium heat, a splash of water, stir till it’s warm. Or microwave it—just don’t blast it dry. Oven works too. Foil on, 350°F, about 20 minutes.

Let’s Answer a Few Questions! (FAQs)

Can I make it vegetarian?
Yep. Tofu, cauliflower, sweet potato, chickpeas. Go wild.

What if I can’t find korma paste?
Make something up. Seriously. Mix a mild curry powder with tomato paste, a little cream, and go from there.

Is it spicy?
Nah. Not unless you throw that chili in with attitude.

Best rice to serve?
Basmati. Always basmati. Don’t argue.

Can I prep this ahead?
Totally. It’s actually better the next day. Like most good things.

Nutrition Facts (per serving)

• Calories: 485
• Carbs: 12g
• Protein: 40g
• Fat: 31g
• Sugar: 6g
• Fibre: 2g
• Sodium: 372mg

Try More Recipe:

•  Jamie Oliver Chicken Souvlaki Recipe
• Jamie Oliver Chicken Madras Recipe
• Jamie Oliver Chicken Balti Recipe