Jamie Oliver Chicken Yellow Curry

This Jamie Oliver Chicken Yellow Curry is a bold and hearty recipe, which uses chicken drumsticks and chickpeas. It’s a budget-friendly, flavorful dinner, ready in about 1 hour and 15 minutes.

Jamie Oliver Chicken Yellow Curry Ingredients

• 2 onions
• 4 cloves of garlic
• 5cm piece of ginger
• 2 yellow peppers
• 1 organic chicken stock cube
• 1–2 fresh red chillies
• ½ a bunch of fresh coriander (15g)
• 1 teaspoon runny honey
• 1 level teaspoon ground turmeric
• 2 teaspoons curry powder
• 8 free-range chicken drumsticks
• Olive oil
• 1 x 400g tin of chickpeas
• 1 teaspoon tomato purée
• 1 mug of basmati rice (320g)
• 1 lemon
• Optional: fat-free natural yoghurt

How To Make Jamie Oliver Chicken Yellow Curry

1. Make the curry paste: Peel 1 onion, 1 pepper, garlic, and ginger. Add to a food processor with crumbled stock cube, chilli, coriander stalks, honey, turmeric, and curry powder. Blitz into a paste.
2. Brown the chicken: Heat oil in a casserole pan over medium-high heat. Brown the chicken drumsticks for about 10 minutes, turning occasionally. Remove to a plate.
3. Sauté veg and cook paste: Roughly chop remaining onion and pepper. Cook in the same pan for a few minutes. Add the curry paste and cook for 5 minutes.
4. Build the curry: Pour in 500ml boiling water. Drain and add chickpeas, tomato purée, salt, and pepper. Stir well, then return chicken to the pan.
5. Simmer: Cover with a lid and simmer on low for 45 minutes, until sauce thickens and chicken is cooked through.
6. Cook the rice: With 15 minutes remaining, place 320g rice and 2 mugs boiling water in a pan with salt. Simmer with lid on for 12 minutes or until water is absorbed.
7. Serve: Serve curry with fluffy rice, coriander leaves, lemon wedges, and optional yoghurt.

Recipe Tips

• Can I use chicken thighs instead? Yes, boneless thighs work well and reduce cook time slightly.
• How spicy is this curry? Mild to medium; deseed the chillies or use fewer for less heat.
• Can I make this dairy-free? Yes, just skip the optional yoghurt.
• What to do with leftovers? Store in the fridge or freeze in portions for quick meals.
• Is this freezer-friendly? Absolutely—curry freezes well for up to 3 months.

What To Serve With Chicken Yellow Curry

This dish is best paired with simple, cooling sides:

• Basmati or jasmine rice
• Warm naan or flatbread
• Cucumber raita or yoghurt
• Lemon wedges
• Fresh coriander leaves

How To Store Chicken Yellow Curry

Refrigerate: Store in an airtight container for up to 3 days. Reheat gently before serving.
Freeze: Freeze in sealed portions for up to 3 months. Defrost overnight in the fridge.

Chicken Yellow Curry Nutrition Facts

• Calories: 572 kcal
• Fat: 17.2g
• Saturates: 4.1g
• Sugars: 9.5g
• Salt: 0.8g
• Protein: 33.8g
• Carbohydrates: 74.9g
• Fibre: 8.3g

FAQs

Can I make this curry vegetarian?
Yes, replace chicken with firm tofu or extra chickpeas and adjust cooking time.

Can I skip the food processor?
You can finely chop everything and mash by hand, but the texture won’t be as smooth.

Is curry powder necessary?
Yes, it adds warmth and depth to the dish. Use mild or medium curry powder.

Can I make it ahead of time?
Yes, it tastes even better the next day as flavors develop.

Do I need to peel the chickpeas?
No, just drain and rinse before using.

Jamie Oliver Chicken Yellow Curry

Author: Sarah Cooking Method:Simmering Sautéing One-Pot Cooking Cuisine:American Courses:Dinner Main

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Total time:1 hour 15 minutesServings:4 servingsCalories:572 kcal Best Season:Available

Description

A warming, budget-friendly curry made with chicken drumsticks, yellow peppers, and chickpeas simmered in a homemade spice paste.

Ingredients

• 2 onions, 2 yellow peppers
• 4 garlic cloves, 5cm ginger
• 1–2 red chillies
• ½ bunch coriander, 1 chicken stock cube
• 1 tsp honey, 1 tsp turmeric, 2 tsp curry powder
• 8 chicken drumsticks
• Olive oil
• 400g tin chickpeas, 1 tsp tomato purée
• 1 mug basmati rice (320g), 1 lemon
• Optional: yoghurt for serving

Instructions

1. Blitz 1 onion, 1 pepper, garlic, ginger, stock cube, chilli, coriander stalks, honey, turmeric, curry powder into a paste.
2. Brown chicken in a casserole pan, remove.
3. Sauté remaining onion and pepper. Add paste, cook 5 mins.
4. Add water, chickpeas, tomato purée, season. Return chicken.
5. Simmer covered 45 mins.
6. Cook rice with 2 mugs water and salt for 12 mins.
7. Serve curry with rice, coriander, lemon, and yoghurt.

Notes

• For extra richness, stir in a spoonful of coconut cream or yoghurt at the end. This curry also works well with boneless chicken thighs.

Keywords:chicken yellow curry recipe, Jamie Oliver curry, curry with chickpeas, chicken drumstick curry, easy homemade curry