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6 Comments This pukka yellow chicken curry is exactly the kind of meal I want on a cold fall or winter evening. Tender chicken thighs, chickpeas, bell peppers and a fragrant curry sauce make it filling and comforting, without making it complicated.
The recipe originally comes from Jamie Oliver’s Save with Jamie. I got the book for Christmas years ago and, being a Jamie Oliver fan, it didn’t take me long to pick something to cook from it. Curry was the obvious choice. It’s one of my favorite weeknight meals, especially when most of the cooking time involves simply letting everything simmer away on the stove.
Table of contents
Why You’ll Love This Chicken Curry
This is a particularly handy recipe when you want something warming without spending the entire evening in the kitchen. You make a quick curry paste in a blender, brown the chicken and then let everything simmer together until the sauce has thickened.
The chickpeas make the curry extra filling, and the bell peppers add some sweetness and vegetables at the same time. Serve it with basmati rice for a classic combination, or with cauliflower rice if you want to add more vegetables.
What is Pukka Yellow Chicken Curry?
“Pukka” is a word Jamie Oliver likes to use for something that’s really good or just right. So don’t go looking for a special type of curry called pukka curry; this is essentially a comforting yellow chicken curry.
The yellow color comes mainly from turmeric and curry powder. Fresh ginger, garlic and red chili add plenty of flavor, while the chickpeas make the curry more substantial.
It’s not a traditional Indian curry, but rather a simple, Jamie Oliver-style chicken curry that’s easy to make at home.
Ingredients that make the difference
- Chicken thighs – I use boneless chicken thighs rather than chicken breast. Thigh meat stays tender and juicy while the curry simmers and has a little more flavor as well.
- Turmeric and curry powder – These give the curry its warm yellow color and most of its spice. Curry powders can vary quite a bit in flavor and heat, so use one you like.
- Fresh ginger and garlic – Both go into the curry paste and form the aromatic base of the sauce.
- Red chili – Two chilies give the curry some heat. If you prefer a milder curry, remove the seeds or use less chili.
- Bell peppers – One pepper is blended into the curry paste and the other is chopped and cooked in the sauce. This gives you both flavor and some texture.
- Chickpeas – The chickpeas make this chicken curry hearty enough for a complete meal. Make sure to drain and rinse canned chickpeas before adding them.
How to Make Pukka Yellow Chicken Curry
Start by making the curry paste. Blend one onion and one yellow bell pepper with the garlic, ginger, red chili, honey, turmeric, curry powder and chicken stock cube until fairly smooth.
Cut the chicken thighs into bite-size pieces. Heat a little olive oil in a large pan and brown the chicken over medium-high heat. You don’t need to cook it all the way through at this point; you’re mainly looking for some color. Remove the chicken from the pan and set aside.
Chop the remaining onion and bell pepper and cook them in the same pan for a few minutes until they start to soften. Add the curry paste and cook for about 5 minutes. Don’t rush this step: cooking the paste helps develop the flavor of the spices, garlic and ginger.
Add 500 ml (about 2 cups) boiling water, followed by the drained chickpeas and tomato paste. Return the chicken to the pan and season with salt and pepper.
Cover and simmer over low heat for about 20 minutes, or until the chicken is completely cooked through and the sauce has thickened. If the sauce is still quite thin, remove the lid for the last few minutes and let it reduce.
What to Serve with Yellow Chicken Curry
Basmati rice is the easiest option and you can cook it while the curry is simmering. I also like this curry with cauliflower rice if you want to add more vegetables.
A spoonful of plain yogurt is great if the curry turns out a little spicier than expected. Fresh cilantro works well on top too.
Want to add even more vegetables? Spinach is an easy addition: stir a few handfuls through the curry during the last couple of minutes and let it wilt into the sauce. Also check these variations on chicken curry; Easy chicken curry or sweet potato curry with chicken.
Storage Information
This is a great curry to make ahead because the flavors have time to develop.
Let leftovers cool and store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until piping hot throughout. If the sauce has become too thick, add a splash of water while reheating.
You can also freeze the curry without the rice for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
FAQ Yellow Chicken Curry
Yes, but chicken breast is leaner and can become dry more quickly. If using chicken breast, avoid simmering it longer than necessary and check that it is just cooked through.
Let the curry simmer uncovered for another 5-10 minutes. The excess liquid will evaporate and the sauce will naturally thicken. There’s no need to add flour or cornstarch.
Absolutely. Use one red chili instead of two, remove the seeds or leave the fresh chili out altogether. The curry powder will still give the dish plenty of flavor.
Spinach is particularly easy because you can stir it in at the end. Green beans, cauliflower or zucchini can also work, but add them early enough so they have time to cook without becoming too soft.
The ingredients are suitable for slow cooking, although I haven’t tested this particular recipe in the slow cooker. I would still brown the chicken and cook the curry paste first for the best flavor before transferring everything to the slow cooker.
More curry recipes
Pukka Yellow Chicken Curry
Ingredients
Curry paste
- 1 onion
- 4 cloves garlic
- 1 pcs ginger thumb sized
- 2 fresh red chili
- 1 yellow bell pepper
- 1 tsp honey
- 1 tsp turmeric
- 2 tsp curry powder
Curry
- 1 onion
- 1 yellow bell peppers
- 500 ml chicken stock more if needed
- 400 gr chicken thigh filet in cubes
- olive oil
- 400 gr chickpeas
- 1 tsp tomato paste
- 200 gr basmati rice for serving
Titel
- Peel the onions and the garlic, peel the ginger and remove the seeds from the bell peppers. Put one of the onions and one of the bell peppers, together with the garlic, ginger, chili, honey and the spices in a stick blender and crumble the stock cube on top. Mix until it forms a smooth paste.1 onion, 4 cloves garlic , 1 pcs ginger, 2 fresh red chili, 1 yellow bell pepper, 1 tsp honey , 1 tsp turmeric , 2 tsp curry powder
- Slice the chicken into cubes.400 gr chicken thigh filet
- In a large pan heat the oil on medium heat and fry the chicken until golden. Remove from the pan and add the rest of your vegetables. Chop your second onion and the bell pepper and bake this for a couple of minutes in the pan, add the chili paste and leave to bake for about 5 minutes.1 onion, olive oil , 1 yellow bell peppers
- Pour 500 ml boiling water on top. Rinse and drain the chickpeas and add them in together with the tomato paste and a bit of salt and pepper. Add the chicken back in, put a lid on the pan and turn the heat to low500 ml chicken stock, 400 gr chickpeas, 1 tsp tomato paste
- Leave to simmer for about 20 minutes or until the sauce is thickened.
- Fifteen minutes before the curry is done, put on a pot of boiling water and cook the rice in about 10-12 minutes. Serve the curry with the rice and some spoons of yoghurt or cilantro if you want.200 gr basmati rice
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Wow, that’s quite a fancy dish for the price. Maybe I’ll check out this book too.
You should Maureen. Maybe not all dishes are as inexpensive as this one but the book is fun regardless of price! 🙂
One of the great things about curry is it’s so flavorful that a little meat goes a long way. Particularly when you add chickpeas (as you do) or really any pulse or legume. Good recipe — not only looks tasty, but the vibrant good looks of this dish are so appealing!
Yes you do need The chickpeas for some filling I guess, although the rice does part of that job as well!
Looks fantastic Simone, and at a great price too 🙂
Janie x
Thanks so much Janie!