Copycat Jamie Oliver’s Chicken Curry Recipe (Slow Cooker)

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Now, I’ll admit it—there’s something magical about letting your slow cooker do all the hard work for you. You can toss in your ingredients, walk away, and return hours later to a kitchen filled with the irresistible aroma of simmering spices. It’s like Jamie himself popped by while making Jamie Oliver’s Chicken Curry and you weren’t looking!

How to make Jamie Oliver’s Chicken Curry in a Slow Cooker

Jamie Oliver’s Chicken Curry is a simple, hands-off version of a classic comforting curry. It’s designed so you can prep everything quickly, let it simmer slowly, and end up with tender chicken in a rich, spiced sauce.

Ingredients

Main Ingredients:

• 4 skinless chicken breasts (or 6 chicken thighs – boneless and skinless for ease, or bone-in for more flavor)
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, peeled and finely grated
• 1–2 fresh chilies, deseeded and finely chopped (optional, for heat)

Spices and Seasonings:

• 2 tablespoons curry paste (use store-bought or homemade; tikka masala, madras, or korma work well)
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika (mild or smoked, depending on your preference)
• Salt and pepper, to taste

Sauce Ingredients:

• 1 can (400g) chopped tomatoes
• 1 can (400ml) coconut milk
• 150g plain yogurt (optional, for a creamy finish)
• 1 tablespoon vegetable oil or ghee (for searing)

For Garnish and Serving:

• Fresh coriander (cilantro), roughly chopped
• Cooked rice, naan bread, or flatbreads, for serving

Instructions

Follow these step-by-step instructions to make Jamie Oliver’s Chicken Curry in your slow cooker:

1. Before placing the chicken in the slow cooker, you can sear it for extra flavor. Heat 1 tablespoon of vegetable oil or ghee in a skillet over medium-high heat. Sear the chicken breasts or thighs for 2–3 minutes per side until golden. Remove from the pan and set aside. This step is optional but adds depth to the flavor.
2. Using the same skillet, add the chopped onions and sauté for 3–4 minutes until they start to soften. Then, stir in the garlic, grated ginger, and chilies (if using) and cook for another 1–2 minutes. The kitchen will already start to smell amazing!
3. Add the curry paste, garam masala, ground turmeric, cumin, and paprika to the onion mixture. Stir everything well, allowing the spices to bloom and release their aroma. Cook for 1–2 minutes to toast the spices gently.
4. Pour the canned chopped tomatoes and coconut milk into the skillet. Stir everything together, ensuring there are no lumps, and let the sauce come to a gentle simmer. This step allows the flavors to meld before transferring them to the slow cooker.
5. In your slow cooker, place the chicken breasts or thighs on the bottom and pour the prepared sauce over them. Make sure the chicken is completely covered in the sauce.
   • Cook on LOW for 6–8 hours, or
   • Cook on HIGH for 3–4 hours, until the chicken is tender and cooked through.
6. If you prefer a creamier curry, stir in the yogurt during the last 15 minutes of cooking. This step is optional but adds a luxurious finish to the dish.
7. Once the curry is ready, garnish it with freshly chopped coriander (cilantro) for a burst of freshness. Serve hot with steamed rice, naan bread, or your favorite flatbreads.

Tips for Perfecting Jamie Oliver’s Chicken Curry

• The flavor of the curry heavily depends on the curry paste you use. Opt for a brand or type of curry paste you enjoy, and adjust the quantity for a milder or spicier flavor.
• For a heartier curry, throw in vegetables like diced potatoes, carrots, bell peppers, or green beans along with the chicken. This is a great way to sneak in extra nutrients.
• If the sauce turns out too thin for your liking, you can remove the lid of the slow cooker during the last 30 minutes of cooking to let it reduce. Alternatively, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it quickly.
• Not everyone loves spice! If you’re sensitive to heat, reduce or skip the chilies and opt for a mild curry paste. On the other hand, if you love spicy food, add an extra chili or a pinch of cayenne pepper.
• While optional, searing the chicken adds a slight charred flavor and locks in juices. If you’re short on time, you can skip this step, and the slow cooking will infuse plenty of flavor into the chicken.
• When stirring the curry mid-way through cooking, be gentle to avoid breaking the chicken pieces, especially if using chicken breasts.

What to serve with

Jamie Oliver’s Chicken Curry is a hearty dish packed with deep, aromatic flavors, and pairing it with the right sides can elevate your meal to restaurant-quality status.

1. Rice

Rice is a classic pairing for any curry as it soaks up the flavorful sauce beautifully. Depending on your taste and dietary preferences, here are some options:

a) Steamed Basmati Rice

The long, fragrant grains of basmati rice complement the spices in the curry wonderfully. Here’s how to make perfect steamed basmati rice:

• Wash the rice thoroughly in cold water to remove excess starch.
• For 1 cup of rice, use 1.5 cups of water.
• Bring the water to a boil, add the rice, cover, and cook on low heat for 12–15 minutes until fluffy.

b) Coconut Rice

Coconut rice adds a creamy, subtly sweet flavor that pairs well with the heat and spice of the Jamie Oliver’s Chicken Curry. Replace some of the cooking water with coconut milk when preparing the rice. Add a pinch of salt and a teaspoon of sugar for extra flavor.

c) Brown or Wild Rice

For a healthier alternative, consider brown or wild rice. These have a nuttier flavor and provide more fiber, making them a hearty and wholesome option.

2. Naan Bread or Flatbreads

Soft, fluffy naan bread is a traditional and delicious side to serve. Perfect for scooping up the curry and soaking up the sauce, naan makes eating Jamie Oliver’s Chicken Curry a hands-on, indulgent experience.

Types of Naan to Try:

• Garlic Naan: Add a burst of garlicky flavor to complement the curry.
• Plain Naan: A classic, simple choice that won’t overpower the dish.
• Stuffed Naan: For something special, try naan stuffed with cheese, potatoes, or spiced vegetables.

Ingredients Substitutes

Cooking Jamie Oliver’s Chicken Curry doesn’t have to mean making multiple trips to the store for hard-to-find ingredients. The beauty of this recipe lies in its flexibility and adaptability.

1. Chicken

Original Ingredient: Whole skinless chicken breasts or thighs (boneless or bone-in).

Substitute Ideas:

• Bone-in Chicken: If you don’t have boneless cuts, bone-in chicken works beautifully, adding extra richness to the curry. Cook slightly longer to ensure the meat is tender.
• Chicken Drumsticks or Wings: These cuts are budget-friendly and absorb curry flavors well.
• Turkey: Turkey breast or thigh meat can be used as a lean alternative to chicken.
• Tofu (Vegetarian Option): Firm or extra-firm tofu can be cubed and used in place of chicken for a vegetarian version. Pan-fry it first for a better texture.
• Chickpeas (Vegan Option): Use canned or cooked chickpeas for a vegan and protein-rich substitute. Add them in during the cooking process to soak up the curry flavor.
• Paneer (Vegetarian Option): An Indian cottage cheese that holds its shape well in curries. Fry it lightly before adding to the dish to give it a golden crust.

2. Curry Paste

Original Ingredient: 2 tablespoons of curry paste (e.g., tikka masala, madras, or korma).

Substitute Ideas:

• Homemade Curry Paste: If you don’t have store-bought paste, blend garlic, ginger, fresh chili, ground spices (like cumin, coriander, and turmeric), and a splash of oil to create your own version.
• Curry Powder: Use 1–2 tablespoons of curry powder mixed with a drizzle of water or oil to create a paste-like consistency.
• Tomato Puree with Spices: Mix 1 tablespoon tomato puree with a dash of ground garam masala, cumin, and coriander to mimic the flavor of a curry paste.

3. Coconut Milk

Original Ingredient: 1 can (400ml) of coconut milk for creaminess and flavor.

Substitute Ideas:

• Evaporated Milk: Use evaporated milk for a creamy texture without the coconut flavor.
• Greek Yogurt: Add plain Greek yogurt or natural yogurt as an alternative for creaminess, but make sure to stir it in during the last 15 minutes of cooking to avoid curdling.
• Cashew Cream: Blend soaked cashews with water to create a dairy-free, nutty, and creamy liquid.
• Almond Milk (Unsweetened): Use unsweetened almond milk with a teaspoon of almond butter mixed in for extra flavor and thickness.
• Heavy Cream: For a richer curry, replace coconut milk with heavy cream or half-and-half.

4. Canned Tomatoes

Original Ingredient: 1 can (400g) of chopped tomatoes.

Substitute Ideas:

• Fresh Tomatoes: Replace canned tomatoes with 4 medium-sized fresh tomatoes, finely chopped or blended. If the tomatoes are too tart, add a pinch of sugar to balance the flavor.
• Tomato Puree or Paste: Use 2 tablespoons of tomato puree or paste mixed with ½ cup of water to mimic the consistency of canned tomatoes.
• Passata (Tomato Sauce): Smooth tomato passata is an excellent alternative to chopped tomatoes.
• Roasted Red Peppers: Blend roasted red peppers to use as a mild, tomato-free option if you’re allergic or avoiding tomatoes.

5. Spices

Original Ingredients: Garam masala, turmeric, cumin, paprika, and chili (optional).

Substitute Ideas:

• Curry Powder: If you’re missing individual spices, use a well-rounded curry powder. It often contains a blend of cumin, coriander, turmeric, and chili.
• Allspice or Ground Cloves: If you’re out of garam masala, a small pinch of allspice or ground cloves can mimic its warm flavor.
• Smoked Paprika for Regular Paprika: If the recipe calls for regular paprika and you only have smoked paprika, use it sparingly, as it has a more prominent, smoky taste.
• Ground Ginger for Fresh Ginger: Use ½ teaspoon of ground ginger if fresh ginger isn’t available.

6. Onions

Original Ingredient: 2 large onions, finely chopped.

Substitute Ideas:

• Shallots: Use 4–5 shallots as a sweeter, milder alternative.
• Leeks: Thinly sliced leeks can replace onions for a different flavor profile.
• Red Onion: Swap yellow or white onions with red onions for a slightly sharper, sweeter taste.
• Onion Powder: If fresh onions aren’t an option, use 1 teaspoon of onion powder for every medium onion.

7. Garlic

Original Ingredient: 3 garlic cloves, minced.

Substitute Ideas:

• Garlic Powder: Substitute ½ teaspoon of garlic powder per clove of fresh garlic.
• Shallots: Finely minced shallots can provide a similar aromatic depth.
• Garlic Paste: Ready-made garlic paste or purée works as a convenient alternative.

8. Fresh Ginger

Original Ingredient: 1-inch piece of fresh ginger, peeled and grated.

Substitute Ideas:

• Ground Ginger: Replace fresh ginger with ½ teaspoon of ground ginger.
• Ginger Paste: Use 1 teaspoon of ginger paste in place of fresh ginger.
• Galangal: If you happen to have this Asian root, it can be an excellent alternative, though it has a more citrusy profile.

9. Chilies

Original Ingredient: 1–2 fresh chilies (optional, for heat).

Substitute Ideas:

• Red Chili Flakes: Use ½ teaspoon of chili flakes for a similar kick.
• Cayenne Pepper: Substitute with a pinch of cayenne pepper for heat.
• Jalapeños or Serrano Peppers: Deseeded and finely chopped, these can work in place of traditional Indian chilies.
• Skip the Heat: If you prefer a milder curry, omit the chilies.

10. Vegetable Oil or Ghee (For Sautéing)

Original Ingredient: 1 tablespoon of vegetable oil or ghee.

Substitute Ideas:

• Olive Oil: Extra-virgin olive oil works well for sautéing, but may add a slightly different taste.
• Butter: Melted butter adds a rich flavor, though it’s less traditional.
• Coconut Oil: This is a great dairy-free option, adding a subtle coconut flavor.

Final Thoughts

This slow cooker adaptation of Jamie Oliver’s Chicken Curry is the ultimate recipe for delivering maximum flavor with minimum effort. It’s perfect for busy weekdays or when you want to impress guests with a hearty, home-cooked meal.

More Jamie Oliver Chicken Recipes:

• Copycat Jamie Oliver’s Chicken Pie Recipe