Jamie Oliver’s chicken curry recipe is ‘pretty simple’ to make in 20 minutes (2024)

FAQs

What is Jamie Oliver's most famous recipe? ›

Alongside chasing turkey twizzlers out of school dinners, Jamie is famous for his Italian and American inspired dishes, but it's his classic, rustic and simple steak sarnie (from his Meals in 30 Minutes book). This steak sarnie recipe remains one of Jamie Oliver's most famous dishes.

Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.

Let it cook for as long as possible. Simmering a curry allows time for the flavours to infuse; a long, slow simmering time generally produces the best curry.

Preparation and Usage

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce. Stir in pulses.

In 2010, Ramsay made additional negative comments in which he called Oliver a mere cook instead of a chef (via Daily Mail). Ramsay also reportedly compared their styles of cooking during this public tirade, stating that Oliver had a very different style, which Ramsay insinuated was inferior.

Personal life. In July 2000, Oliver married former model and writer Juliette Norton, usually known as "Jools".

Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.

Easy enough for mid week meals, curry will become part of your weekly family meals. Always fry Indian spices with groundnut oil or sunflower oil when curry cooking, both the groundnut oil smoke point and sunflower smoke point are much higher than a standard oil, such as olive oil.

Do you simmer curry with the lid on or off? ›

Use a splatter guard (they look like a flattened sieve which goes over the pan) to reduce the amount of splatter from curries when you cook them. Avoid covering pans completely with a lid as steam needs to evaporate to help reduce the curry sauce down.

Many cooks first brown the meat that will be used, before toasting the curry paste. The meat and vegetables should be cooked to completion in the spicy coconut milk.

To make one, you typically add the curry paste to a skillet, followed by the protein or veggies, then a liquid such as stock or coconut milk. The mixture is then simmered slowly until the sauce is thick and fragrant and everything is cooked through and is usually served over rice.

In short: Definitely not. Although curry powders and pastes can share some universal spices, the flavor components of each are distinct from the other. In fact, typically these two mixtures are used to prepare different kinds of cuisine altogether.

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

Born in Minori on the Amalfi Coast, Gennaro Contaldo is one of the most respected chefs in London and is widely known as the man who taught Jamie Oliver all he knows about Italian cooking.

If you're wondering whether Jamie has gone full vegan, we have the details. In a week, he goes vegan for a day and a half and then goes vegetarian twice a week, the remaining days he sticks to his usual diet.

Discover Jamie's brand new book, 5 Ingredients Mediterranean – it's everything people loved about the first book and MORE. Inject a bit of sunshine into your everyday cooking with more than 125 simple, flavour-packed recipes.

Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated.