Jamie Oliver's Fragrant Chicken and Butter Bean Curry


  • 2 tbs olive oil

  • 6 chicken thigh fillets, chopped

  • 2 onions, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 5cm piece (25g) ginger, thinly sliced

  • 1 1/2 tbs curry powder

  • 2 long red chillies, thinly sliced

  • 3 vine-ripened tomatoes, chopped

  • 1 tbs white wine vinegar

  • 400g can butter beans

  • Coriander sprigs, lime wedges and basmati rice, to serve

  1. Preheat oven to 170°C.

  2. Heat the oil in a large, shallow ovenproof pan over high heat. Add chicken, onion, garlic, ginger, curry powder and half the chillies. Cook, stirring occasionally, for 15 minutes or until well browned. Add tomato and stir to combine.

  3. Place pan in the oven and roast for 20 minutes or until sauce is darkened and sticky.

  4. Meanwhile, place the vinegar and the remaining chilli in a small bowl and set aside for 30 minutes to pickle.

  5. Remove pan from oven. Reserving 1/3 cup (80ml) liquid, rinse and drain butter beans. Add beans and reserved liquid to curry and return to oven for a further 10 minutes or until reduced slightly.

  6. Serve curry with rice, coriander, lime wedges and pickled chilli.

Eggplant and Sweet Potato Curry


  • 1/4 cup (60ml) coconut oil

  • 1 onion, thinly sliced

  • 1 long red chilli, finely chopped

  • 2 garlic cloves, finely chopped

  • 5cm piece ginger, finely chopped

  • 30 fresh curry leaves

  • 400ml can coconut milk

  • 2 cups (500ml) vegetable stock

  • 2 tbs tamarind paste

  • 4 Japanese eggplants, quartered lengthways, connected at stem

  • 300g sweet potato, peeled, cut into thin wedges

  • Toasted coconut flakes, steamed rice, and lime wedges, to serve


  • 1/2 cup (45g) desiccated coconut

  • 3 whole dried chillies

  • 1 tbs coriander seeds, toasted

  • 2 tsp cumin seeds, toasted

  • 1 tsp whole black peppercorns, toasted

  • 2 tsp turmeric

  • Juice of 1 lime

  1. Whiz dry masala paste ingredients in a small food processor until finely chopped. Add lime juice and 1/2 cup (125ml) water, then whiz until a coarse paste. Set aside.​

  2. Heat 2 tbs coconut oil in a saucepan over medium heat. Cook onion, stirring, for 5-6 minutes until golden. Add chilli, garlic, ginger, 20 curry leaves and masala paste, and fry for 2 minutes or until fragrant. Add coconut milk, stock and tamarind, then bring to a simmer. Add vegetables, then simmer, stirring occasionally, for 35 minutes or until tender and curry is slightly thickened.​

  3. Meanwhile, heat remaining 1 tbs oil in a frypan over high heat. Add remaining 10 curry leaves and fry for 1 minute or until crisp. Drain on paper towel.​

  4. Top curry with coconut flakes and curry leaves. Serve with rice and lime wedges.


Slow-Cooked Curry Chicken


  • 6 boneless skinless chicken breast halves (6 ounces each)

  • 1-1/4 teaspoons salt

  • 1 can (13.66 ounces) light coconut milk

  • 1 teaspoon curry powder

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon cayenne pepper

  • 3 green onions, sliced, divided

  • 2 tablespoons cornstarch

  • 2 tablespoons cold water

  • 1 to 2 tablespoons lime juice

  • 3 cups hot cooked rice

  • Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker.

  • Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half of the onions. Cover and cook on low for 4-5 hours or until chicken is tender.

  • Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.

Caribbean Curried Chicken


  • 1 tablespoon Madras curry powder

  • 1 teaspoon garlic powder

  • 1 teaspoon pepper

  • 8 boneless skinless chicken thighs (about 4 ounces each)

  • 1 medium onion, thinly sliced

  • 1-1/2 cups Goya mojo criollo marinade, well-shaken

  • 2 tablespoons canola oil

  • 2 tablespoons all-purpose flour

  • Hot cooked rice, green onions and fresh cilantro leaves, optional

  • Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help it adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm.

  • Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.