Recipe Review: Jamie Oliver’s “My Favorite Curry”

February 3, 2009 at 1:12 pm 17 comments

Jamie Oliver always makes fresh, fun food.  Best of all, his recipes aren’t fussy, precise things that must be adhered to perfectly in order to work.  This curry sauce is beautiful, flexible, and seems to be delicious no matter what meat or veggies you throw in.

This is Jamie Oliver’s “Favorite Curry”.  And it’s mine, too.

curry-jamie-oliver

Jamie Oliver’s  Favorite Curry Sauce – Chicken Version

from Happy Days with the Naked Chef, 2002

  • 5 tablespoons vegetable oil
  • 2 teaspoons black mustard seeds (or 1 tsp mustard powder)
  • 1 teaspoon fenugreek seeds (I omit these, as I detest them)
  • 3 fresh green chillies, seeded and thinly sliced
  • 1 handful of curry leaves
  • 2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
  • 3 onions, peeled and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 6 tomatoes, chopped (or one large can tomatoes)
  • 1  14 oz can coconut milk
  • salt
  • 4 chicken breasts, sliced into 1/2 inch strips
  • 1 tablespoon coriander seeds, crushed

Heat the oil in a pan, and when hot add the mustard seeds. (Or lightly toast the mustard powder, strirring frequently, in a dry pan.) Wait for them to pop, then add the fenugreek seeds (or don’t), fresh green chillies, curry leaves and ginger. Stir and fry for a few minutes. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chili powder and turmeric. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes, then add 1 or 2 wine glasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.

Stir-fry the chicken strips and coriander seeds until lightly colored, then add your sauce and simmer for 10 minutes.

Serve with steamed basmati rice.

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17 Comments Add your own

  • 1. angela miller  |  November 30, 2010 at 9:28 am

    wow this is hot .. is there anything i can add to it after i have made it to calm it down ??

  • 2. loey  |  December 4, 2010 at 2:20 pm

    your recipe is sexy??? oh yea haha

  • 3. ritva lloyd  |  December 15, 2010 at 11:09 am

    fabilous and easy recipe, all my friends love it, can be done with fish, prwns etc, my girlfriend in Finlanf fell in love with it so I have sent her the recipe, thanks Jamie x

  • 4. Stephen R  |  March 21, 2011 at 7:15 am

    is it mild or hot?

  • 5. JonSG  |  September 26, 2011 at 4:03 am

    I live in Singapore and make this type of stuff a lot, is it mild or hot – depends on the type of chili and chili powder used. The large local chillies and home made powder from dry chillies mild, you could probably use paprika instead – using the local chili padi’s blow your head off.
    Also when adding the water use a little tamarind paste and Lime Leaves if you can get them – awesome

  • 6. Anonymous  |  November 27, 2011 at 12:00 pm

    Seriously, thats Jamies favourite curry?!

  • 7. sharon mooney  |  December 23, 2011 at 3:02 am

    Fab curry better than any takeaway i’ve tweecked it slightly, if its to hot add more coconut milk or natural yoghurt, and if u want it hotter add more chillies, I also used fenugreek leaves not the seed and add it the same time as the other spices, and don’t worry when u add the curry leaves they will go black pretty quickly tha’ts normal.
    If you are lucky enough to be able to get all the spices from an asian supermarket/deli they are 3 quarters of the price from your local supermarket and you get a hell of a lot more as well, its worth getting them all because they last, as well. Happy Cooking.

  • 8. john  |  January 18, 2012 at 11:31 am

    Can some1 give a recipe just for a curry sauce please thanks john !

  • 9. Anonymous  |  October 22, 2012 at 4:19 am

    torquay fish and chips do a great sauce 01803 445634

  • 10. Thegirl  |  February 22, 2013 at 9:04 am

    Reblogged this on Cool unique stuff and commented:
    Guess what I’m cooking !!!

  • 11. The Curious Londoner  |  March 6, 2013 at 2:17 pm

    This looks delicious and I’d like to cook it for a dinner party I’m having soon. How many does this recipe serve?

  • 12. SingaporeIndianLass  |  April 9, 2013 at 2:35 am

    This recipe goes well with seafood only…

  • 13. Rose  |  June 17, 2013 at 11:33 am

    I have the book for this recipe, and it is also my family’s favorite curry recipe. I tweak it a little: I use a little less chilli powder, prefer it with sweet onions, and I use 1 cup of chicken stock instead of 2 wineglasses of water.. I also double or triple the cooking time to blend the flavors more– the onions are cooked until brown and mushy, and I simmer the sauce until it is a dark ocher color.

  • 14. Anonymous  |  February 28, 2014 at 7:53 pm

    hi

  • 15. Anonymous  |  February 28, 2014 at 7:54 pm

    Just about to make this, let you know the verdict soon…

  • 16. JohnM  |  June 26, 2014 at 8:12 am

    Sounds wonderfully delicious and cannot wait to make it. Can you inform me if the Curry Leaves are fresh or dry?

  • 17. Anonymous  |  October 24, 2014 at 10:25 am

    How long does it take to make?

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