A quick and flavorful curry with tender chicken, creamy butter beans, and a punch of spice, this Jamie Oliver recipe is perfect for a cozy dinner. The simple yet bold flavors from ginger, garlic, curry powder, and fresh chilies come together in a dish that’s both comforting and exciting to your taste buds.
Ingredients
For the Curry
- 2 tbsps olive oil
- 6 chicken thigh fillets, chopped
- 2 onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 5 cm piece of ginger (about 25g), thinly sliced
- 1½ tbsps curry powder
- 2 long red chilies, thinly sliced
- 3 vine-ripened tomatoes, chopped
- 1 tbsp white wine vinegar
- 1 (400g) can butter beans
To Serve:
- Fresh coriander sprigs
- Lime wedges
- Basmati rice
How to Make Jamie Oliver's Chicken Butter Bean Curry
- Preheat your oven to 170°C (340°F). This step ensures that your oven is at the right temperature for roasting the curry later.
- Heat 2 tablespoons of olive oil in a large, shallow ovenproof pan over high heat. Add the chopped chicken thigh fillets and sauté for about 10 minutes, stirring occasionally, until the chicken starts to brown.
- Add the onions, garlic, ginger, curry powder, and half of the sliced red chilies. Stir to combine, and cook for another 5 minutes until everything softens and becomes fragrant.
- Stir in the chopped tomatoes and cook for a couple more minutes until the tomatoes soften. Then, transfer the pan to the preheated oven and roast for 20 minutes or until the sauce has darkened and thickened up slightly.
- While the curry is roasting, place the remaining chilies and white wine vinegar in a small bowl and let them pickle for about 30 minutes. This step adds a tangy, fresh touch to the dish when served.
- After the curry has been roasting for 20 minutes, remove the pan from the oven. Rinse and drain the butter beans and set aside. Add 1/3 cup of reserved liquid from the curry, then stir in the butter beans. Return the pan to the oven and roast for another 10 minutes or until the sauce has thickened and the beans are heated through.
- Once done, serve the curry hot over a bed of basmati rice. Garnish with fresh coriander sprigs and lime wedges on the side. Don’t forget the pickled chili for an extra punch of flavor!
Why You’ll Love This Dish
Jamie Oliver’s Chicken and Butter Bean Curry is an ideal combination of comforting and spicy. The tender chicken works perfectly with the creamy butter beans, creating a satisfying and hearty meal. The tangy pickled chilies add an extra layer of freshness, balancing out the warmth of the curry. Easy to make with ingredients you probably already have in your pantry, it’s perfect for a weeknight dinner or a special occasion.
Serving Tips
Pair with naan bread for an extra carb kick. For a lighter option, serve with steamed broccoli or green beans.
Frequently Asked Questions
Can I substitute chicken breast for thigh fillets?
Yes! Chicken breasts will work, but chicken thighs add extra richness and tenderness. If you use chicken breast, be mindful not to overcook it to avoid dryness.
Can I make this curry vegetarian?
Absolutely! You can substitute the chicken with tofu or extra vegetables like potatoes, carrots, or cauliflower. Just cook them until tender before adding the butter beans.
Can I freeze leftovers?
Yes, this curry freezes wonderfully! Simply let it cool to room temperature and store it in an airtight container. It will keep in the freezer for up to 3 months. Reheat on the stove or in the microwave, adding a little water to loosen the sauce if needed.
Chef’s Tip
If you don’t have butter beans, feel free to substitute them with chickpeas or another type of white bean. The key is to have a creamy texture that complements the spiced sauce.
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