Jools Oliver, wife of celebrity chef Jamie Oliver, is renowned for her family-friendly recipes and cooking videos, especially those centred around quick and simple meals
Balancing work, relationships and responsibilities can often leave little time for cooking a hearty, nutritious and tasty meal for you and your loved ones. After a long day, the last thing anyone wants is to spend hours slaving away in the kitchen, which is why an easy recipe that promises delicious results is always welcome.
Jools Oliver, wife of famed chef Jamie Oliver, is well-known for her family-friendly recipes and cooking videos, particularly those focused on quick and simple meals. She frequently shares her culinary wisdom and recipes on Jamie Oliver’s website and social media channels.
One such straightforward, mild and healthy recipe from Jools’ collection is her chicken curry.
With secret ingredients that make the final dish creamier and more flavoursome, Jools’ easy chicken curry recipe is ideal for toddlers and children who aren’t fans of spicy food.
Incorporating natural yoghurt and creamy coconut milk into this recipe reduces the spice level, making it milder on the taste buds whilst also adding nutritional value.
The addition of spinach, lentils, and tinned tomatoes helps sneak some veggies into the meal.
Serving six, this super easy chicken curry takes approximately an hour and a half to prepare, reports the Express.
How To Make Jools’ Easy Chicken Curry
Ingredients
- Olive oil
- One onion
- Two cloves of garlic
- 4cm piece of ginger
- Three tablespoons natural yoghurt
- Two tablespoons tomato purée
- Two tablespoons tikka masala paste
- Eight skinless boneless chicken thighs
- One x 400g tin green lentils
- One x 400g tin light coconut milk
- One x 400g tin chopped tomatoes
- Optional: Two handfuls of baby spinach
- Two tablespoons of good quality mango chutney
Method
Begin by peeling and slicing the onion, garlic and ginger. Either finely chop them or grate using a microplane grater.
In a large pan over medium heat, add a generous drizzle of oil. Sauté the onions for about eight minutes until they soften and turn lightly golden, stirring occasionally.
Then, add the ginger and garlic, cooking for an additional two minutes.
Meanwhile, combine the yoghurt, tomato purée and tikka masala paste in a bowl.
Cut the chicken thighs in half and add them to the mixture.
Stir well to ensure the chicken is evenly coated with the paste.
Transfer everything into the pan, making sure all the paste mixture is used.
Cook the chicken for roughly five minutes or until it starts to brown.
Next, add the tinned tomatoes, drained lentils and coconut milk.
Bring the mixture to a boil, then reduce the heat and let it simmer for one hour, stirring occasionally.
If needed, add water in small amounts to achieve your preferred consistency.
Once the time is up, stir in the spinach (if using) and let it wilt.
Add the mango chutney and taste your dish for seasoning.
For the perfect bite, shred the chicken using forks and mix it in.
Serve this scrumptious and simple chicken curry with basmati rice and a side of yoghurt, tailored to your liking.
You could also choose aromatic lemon rice or naan as an accompaniment.
To add an extra layer of flavour, enjoy this dish with some mango pickle or mint chutney.
