Corner-shop curry sauce | Jamie Oliver recipes (2024)

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Corner-shop curry sauce

Use it your way

  • Dairy-freedf
  • Gluten-freegf

Use it your way

  • Dairy-freedf
  • Gluten-freegf

“Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner! ”

Serves 4

Cooks In20 minutes

DifficultySuper easy

Keep cooking and carry onCurry

Nutrition per serving
  • Calories 653 33%

  • Fat 15.9g 23%

  • Saturates 6.7g 34%

  • Sugars 19g 21%

  • Salt 1.5g 25%

  • Protein 38.4g 77%

  • Carbs 94g 36%

  • Fibre 8.8g -

Of an adult's reference intake

Recipe From

Jamie: Keep Cooking and Carry On

By Jamie Oliver

Tap For Method

Ingredients

  • 1 mug of basmati rice , (300g)
  • 2 x 200 g skinless chicken breasts
  • 1 teaspoon jalfrezi curry paste
  • 2 little gem lettuces
  • 1 lemon
  • CURRY SAUCE
  • 2 onions
  • 2 cloves of garlic
  • 4 cm piece of ginger
  • olive oil
  • 2 fresh red chillies , optional
  • 1 heaped tablespoon jalfrezi curry paste
  • 1 heaped tablespoon mango chutney
  • 1 x 400 g tin of quality plum tomatoes
  • 1 x 400 g tin of light coconut milk
  • 1 x 400 g tin of chickpeas

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie: Keep Cooking and Carry On

By Jamie Oliver

Tap For Ingredients

Method

  1. For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
  2. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
  3. If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
  4. Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
  5. Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
  6. Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
  7. Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
  8. Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
  9. Halve and finely slice the little gem, then toss in lemon juice.
  10. Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.

Tips

You can find this recipe, and over 100 more, in Chefs at Home – delicious family recipes from the UK’s leading locked down chefs. 100% of royalties will go to Hospitality Action to help offer vital support to all who work within the hospitality industry in the UK.

EASY SWAPS:
If you don’t have fresh ginger, use 1 teaspoon of ground ginger instead.

If you don’t have fresh chilli, use dried chilli flakes.

It’s your choice on the curry paste – balti, tikka, whatever you’ve got.

No mango chutney? Try apricot jam or even orange marmalade.

GO VEGGIE:
Swap the chicken for cubes of paneer or tofu, or any chunky veg, such as sweet potato, squash or red pepper.

VEG BOOST:
Chuck in a handful of fresh or frozen spinach at the end of cooking.

FREEZER STASH:
Double up the curry sauce and freeze the extra portions for a speedy meal another day. Pour into reusable freezer bags and freeze flat to make them super-quick to defrost.

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Recipe From

Jamie: Keep Cooking and Carry On

By Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Corner-shop curry sauce | Jamie Oliver recipes (2024)
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