Making a delicious and fragrant chicken curry doesn’t have to be a huge task, especially with Jamie Oliver’s quick and easy recipe.

The chef shared on his official website a dish that cooks in just 35 minutes, serves two and is “not too tricky” to make.

He explained: “This curry over-delivers on big, bold flavour, and will fill your kitchen with beautiful smells – but what's really great is that it can be on the table in little over half an hour.

“Served with fluffy rice to soak up the lovely creamy coconut base, plus a good hit of protein from the tender chicken, I challenge you not to love this one.”

He also recommended taking the time to cook the base properly, as cooking the onions thoroughly keeps the sauce from splitting later on.

Ingredients

One small onion

Two cloves garlic

One 6cm piece ginger

a few sprigs fresh coriander

Two peppers, mixed-colour

100g cherry tomatoes

Two skinless, boneless chicken thighs , higher-welfare

vegetable oil

Two heaped teaspoons curry powder

half teaspoon turmeric

100ml light coconut milk

100ml organic chicken stock

160g basmati rice

One lime

One tablespoon mango chutney, (optional)

Instructions

Peel and finely chop the onion, garlic, and ginger. Separate the coriander leaves and finely chop the stalks. Remove the seeds from the peppers and chop them roughly, then halve the cherry tomatoes. Cut the chicken thighs into three cm pieces.

In a medium frying pan, heat one tablespoon of oil over medium heat. Add the onion and peppers and sauté for about 10 minutes, until they soften.

Stir in the garlic, ginger, and chopped coriander stalks, cooking for an additional three minutes until softened. Then, mix in the curry powder and turmeric, cooking for another two to three minutes.

Add the chicken pieces and cook for two minutes, stirring frequently to ensure they’re well coated.

Pour in the coconut milk and stock, bringing the mixture to a boil. Reduce the heat and let it simmer for 12 to 15 minutes until the sauce thickens, adjusting the heat as needed. Add the cherry tomatoes during the last five minutes of cooking.

While the curry is simmering, prepare the rice. Place it in a pan, add double the amount of boiling water, and a pinch of sea salt. Cover and cook over medium heat for seven minutes, then remove from the heat and let it steam with the lid on for another seven minutes. Fluff the rice with a fork.

Squeeze the juice from half a lime into the curry, and if available, stir in some mango chutney along with a pinch of black pepper. Taste and adjust the seasoning, lime juice, or mango chutney as needed.

Garnish the curry with the reserved coriander leaves and serve it alongside the fluffy rice, with lime wedges on the side for extra squeezing.