Jamie Oliver’s Chicken Korma is a flavorful, creamy dish inspired by the traditional Indian recipe but with a touch of Jamie’s personal twist. It’s rich, aromatic and has that perfect balance of mild spiciness, sweetness and creaminess. Unlike the often heavier restaurant versions, his approach is lighter and more accessible, making it a great choice for a cozy dinner at home. The dish revolves around marinated chicken cooked in a fragrant sauce made with spices, yogurt and coconut milk, delivering a delicious blend of flavors that’s not too overpowering.
Jamie Oliver Chicken Korma Recipe
Ingredients Needed
For Jamie Oliver’s Chicken Korma, you’ll need a few key ingredients that really bring the dish to life:
- Chicken (boneless and skinless): You want the chicken to be tender and juicy. Cut it into bite-sized chunks so it cooks evenly and absorbs the flavors.
- Yogurt: This adds creaminess to the sauce. Jamie often uses natural yogurt or Greek yogurt for extra richness.
- Coconut milk: This brings a silky texture to the dish while adding that signature mild sweetness.
- Spices: Ground turmeric, ground coriander, cumin and garam masala form the backbone of the flavor profile, providing warmth and depth. Jamie also adds a bit of cinnamon to give it that extra layer of warmth.
- Onions, garlic and ginger: These aromatic ingredients provide the base for the sauce. Fresh ginger and garlic are essential for that zingy, fragrant kick.
- Almonds or cashews: These are blended into the sauce to add extra richness and a nutty flavor.
- Fresh coriander: A garnish that brings a burst of freshness at the end.
- Lemon juice: To balance the richness and bring some acidity to the dish.
Equipment Needed
You don’t need anything fancy for this recipe but a few essential pieces of kitchen equipment will make things easier:
- Large skillet or frying pan: A deep, heavy-bottomed pan is ideal for making the korma sauce. It helps evenly distribute the heat and prevents burning.
- Blender or food processor: Used to blend the spices, nuts and some of the sauce ingredients into a smooth paste.
- Knife and chopping board: For prepping your chicken, onions, garlic, ginger and other fresh ingredients.
- Spoon or spatula: To stir the ingredients and make sure everything cooks evenly.
How To Make Jamie Oliver’s Chicken Korma
- Marinate the Chicken: Start by marinating the chicken pieces in a mix of yogurt, turmeric and a pinch of salt. Let it sit for at least 30 minutes or even overnight if you have time. The yogurt helps tenderize the chicken while the spices start to infuse the meat.
- Prepare the Spice Paste: While the chicken marinates, blend together garlic, ginger, onions, almonds or cashews and a bit of water to create a smooth paste. This will form the heart of your sauce.
- Cook the Chicken: In a large skillet, heat some oil and brown the marinated chicken pieces. This gives the meat a nice caramelized exterior. You don’t need to cook it all the way through yet; just get a good sear on the outside.
- Add the Paste: Once the chicken is browned, remove it from the pan and set it aside. In the same pan, add your spice paste and cook it for a couple of minutes to release the flavors. This is where your kitchen starts to smell incredible!
- Simmer the Sauce: Add in the coconut milk and a little water to loosen the sauce. Bring it to a gentle simmer and return the chicken to the pan. Let it cook for about 20-30 minutes, until the chicken is tender and the sauce has thickened. Stir in lemon juice for a fresh touch.
- Garnish and Serve: Just before serving, sprinkle fresh coriander over the top for color and freshness. Serve your chicken korma with some fluffy rice or warm naan bread to soak up the sauce.
What I Learnt
Making Jamie Oliver’s Chicken Korma taught me that you don’t need to complicate things to create a delicious dish. His recipe strikes the perfect balance between authenticity and accessibility. The key takeaway is how important the marinade is for infusing the chicken with flavor. Also while the list of spices might seem long, it’s worth it because each one contributes to the depth of the dish without overwhelming it.
Another thing I learned is the beauty of the cashews or almonds in the sauce. They create a creamy, nutty texture that adds a bit of luxury to the dish. It’s amazing how a handful of simple ingredients can come together to create something that feels both comforting and sophisticated.
Recipe Tweaks For Jamie Oliver’s Chicken Korma
Jamie Oliver’s Chicken Korma is already a pretty rich, comforting dish but there’s always room for personalizing it to your taste. Here’s how you can make this recipe your own:
-
Spice it Up (or Down):
The beauty of a Korma is in the spices but it doesn’t have to be overwhelming. If you want to tone down the heat, cut back on the chili. On the flip side, if you like a bit of a kick, add some extra chili powder or even a fresh chili to the mix. A dash of cayenne or paprika can add depth without turning up the heat too much.
-
Coconut Milk Alternatives:
Jamie’s recipe uses coconut milk which gives the korma that silky, rich texture. But if you want something a little different, you can swap the coconut milk for cream or even cashew cream for a nutty vibe. Cashews also enhance the dish’s creamy texture, so it’s a great option for those looking for a dairy-free twist.
-
Extra Veggies:
While chicken is the star here, you can add a veggie element to the korma to boost the flavor and nutrition. Try tossing in some spinach, peas or sweet potatoes for extra color and taste. The sweetness of the sweet potatoes pairs really well with the spiciness of the curry.
-
Toasting the Spices:
For an added layer of complexity, try toasting your spices before adding them to the dish. This small step intensifies their flavor and helps bring out the full aroma. If you’re using whole spices like cardamom or cloves, just lightly toast them in a dry pan for a minute or two before grinding or adding them to the recipe.
-
Infusing the Sauce with Aromatics:
If you love the smell of garlic, ginger and onion wafting through your kitchen, consider sautéing them longer until they caramelize slightly. This caramelization brings out the sweetness and adds depth to the overall flavor of the curry.
Storage Tips For Leftovers
Leftovers are a beautiful thing with Jamie Oliver’s Chicken Korma. Here’s how to keep that leftover deliciousness tasting as fresh as possible:
-
Cool It Down Fast:
As tempting as it is to dive right into those leftovers, let them cool down to room temperature before putting them in the fridge. This prevents condensation (and potential bacterial growth) in the container. Ideally, aim to get the food into the fridge within 2 hours of cooking.
-
Airtight Containers:
Store your korma in airtight containers to lock in moisture and prevent it from absorbing any odors from the fridge. Glass containers work best because they won’t absorb odors like plastic might.
-
Freezing for Later:
If you want to extend the life of your korma, it freezes well for about 3 months. Just make sure it’s in an airtight container or freezer-safe bag and leave some space for the sauce to expand as it freezes. To thaw, pop it in the fridge overnight or use the defrost setting on your microwave.
-
Reheating Tip:
When reheating, add a little splash of water or coconut milk to the korma to prevent it from drying out. Heat it slowly over low-medium heat, stirring frequently to avoid scorching. If you’re using a microwave, cover the dish with a damp paper towel to trap moisture and heat evenly.
What To Eat With Jamie Oliver’s Chicken Korma?
Choosing the right side dishes can make or break the meal. So, let’s talk about what pairs perfectly with this rich, creamy curry:
-
Rice, Rice, Baby:
The classic side with any curry is rice. For Jamie Oliver’s Chicken Korma, a simple basmati rice works wonders. Its fluffiness and slight nuttiness balance the creamy richness of the curry. If you want a twist, try coconut rice or even a fragrant pilaf with toasted almonds and raisins for extra flavor and texture.
-
Naan or Flatbreads:
A soft, pillowy naan is basically a must-have with korma. The bread soaks up all that creamy sauce and it’s perfect for scooping up every last bite. If you want to keep it lighter, a whole-wheat flatbread or even a crispy poppadom can add a nice crunch.
-
Salads and Pickles:
The richness of the korma calls for a fresh, tangy contrast. A simple cucumber raita or a tangy mango chutney can balance the flavor profile beautifully. A crunchy side salad with a lime or yogurt dressing can also add that refreshing crunch. You could even throw in some shredded carrots, bell peppers and fresh cilantro to make the salad more vibrant.
-
Vegetable Side Dishes:
If you want a more substantial meal, consider some sautéed greens or a roasted vegetable medley. Spinach, cauliflower or roasted carrots seasoned with a touch of cumin and coriander will enhance the korma without overpowering it. A nice, light veggie curry on the side can also make the meal feel like a feast.
FAQs
What Makes Jamie Oliver’s Chicken Korma Different From Other Recipes?
Jamie’s version uses a blend of rich spices and coconut milk, making it creamy and flavorful but not overly spicy.
Can I Make Jamie Oliver’s Chicken Korma In Advance?
Yes! It actually tastes even better the next day as the flavors meld. Just store it in the fridge and reheat when ready to serve.
What Should I Serve With Jamie Oliver’s Chicken Korma?
Rice is a classic choice, but you can also serve it with naan bread or a side of roasted veggies.
