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Jamie Oliver Chicken Curry with Chickpeas

Jamie Oliver Chicken Curry with Chickpeas - recipe card
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A fragrant and hearty curry featuring tender chicken and creamy chickpeas in a spiced tomato-coconut sauce. This one-pot meal is perfect for weeknights, with layers of flavor from toasted spices and fresh ginger.

Ingredients

Scale
  • 1 tbsp coconut oil or vegetable oil
  • 1 large onion, finely diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch chunks
  • 1 tsp kosher salt, divided
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 can (14 oz) crushed tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tsp garam masala
  • Fresh cilantro for garnish

Instructions

  1. Heat 1 tablespoon coconut oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the diced onion and cook, stirring frequently, for 5–6 minutes until softened and lightly browned at edges.
  2. Reduce heat to medium. Add the minced garlic and grated ginger; cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Add the chicken chunks, season with 1/2 teaspoon kosher salt, and cook for 4–5 minutes, turning occasionally, until browned on all sides but not cooked through. The chicken should release easily from the pan.
  4. Sprinkle the cumin, coriander, turmeric, and cayenne over the chicken. Stir well to coat and cook for 30 seconds until spices become aromatic; this blooming step deepens the flavor.
  5. Pour in the crushed tomatoes and coconut milk. Stir to combine, scraping up any browned bits from the bottom of the pot.
  6. Add the drained chickpeas and remaining 1/2 teaspoon salt. Bring the curry to a gentle simmer over medium-low heat—look for small bubbles breaking the surface, not a rolling boil.
  7. Partially cover the pot and let the curry simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and tender. The sauce should thicken slightly.
  8. Stir in the garam masala and taste. Adjust seasoning with additional salt or cayenne if desired.
  9. Remove from heat and let rest for 5 minutes. Garnish with fresh cilantro and serve with steamed basmati rice or naan.

Notes

Store in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers; freeze for up to 3 months. Reheat in a saucepan over medium-low heat, adding a splash of water or coconut milk if needed to thin the sauce. Reheat to an internal temperature of 165°F (74°C).

Nutrition

Keywords: chicken curry, chicken chickpea curry, Jamie Oliver style curry, easy weeknight curry, one-pot chicken curry, Indian spiced chicken, creamy curry, coconut chickpea curry, gluten-free curry, healthy chicken dinner

Find it online: https://britishrecipes.uk/chicken-curry-with-chickpeas/