There is nothing better than a delicious curry to warm you up on a cold and frosty evening, especially if you are trying to save money on takeaways.
British cooking legend Jamie Oliver has shared that making “Britain’s old favourite” meal chicken curry is very easy to do and does not require spending hours hunting for ingredients at a supermarket.
In a video online, Jamie said: “This is a great recipe guys because it is bendy and flexible. The curry is made out of ingredients you can get out of a standard corner shop.”
This recipe only takes around 20 minutes to make from scratch and it is perfect for a last-minute dinner plan or as a takeaway replacement.
Jamie added: “It’s pretty simple stuff with onions, garlic, bit of ginger. If there are ingredients here that you haven’t got you can swap them out easily.”
How to make Jamie Oliver’s 20-minute chicken curry
Ingredients
To make the rice and chicken:
- One mug of basmati rice (300g)
- Two skinless chicken breasts (200g)
- One tablespoon of jalfrezi curry paste
To make the curry sauce:
- Two onions
- Two cloves of garlic
- Two red chilis (optional)
- One piece of ginger (4cm)
- One tin of plum tomatoes (400g)
- One tin of light coconut milk (400g)
- One tin of chickpeas (400g)
- One tablespoon of jalfrezi curry paste
- One tablespoon of mango chutney
- Olive oil
Serve with (optional):
- Poppadoms
- Yoghurt
- Coriander leaves to garnish
Easy swaps:
- You can make this curry vegetarian by swapping the chicken for a chunky vegetable such as sweet potato.
- If you do not have fresh ginger, use one tablespoon of ground ginger.
- If you do not have fresh chili, use one tablespoon of dried chili flakes.
- If you do not have mango chutney, use apricot jam or orange marmalade.
- Use whichever curry paste you wish – such as balti or tikka.
