Jamie Oliver Chicken Curry Recipes

JOOLS' EASY CHICKEN CURRY

Steps:

• Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
• Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
• Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
• Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
• Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
• When the time's up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
• Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

SOUTH ASIAN CHICKEN CURRY

Steps:

• Peel and finely chop the onion, garlic and ginger. Pick the coriander leaves and finely chop the stalks. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Cut the chicken thighs into 3cm chunks.
• Heat 1 tablespoon of oil in a medium frying pan over a medium heat, add the onion and pepper, then fry for around 10 minutes, or until softened.
• Add the garlic, ginger and coriander stalks, then fry for a further 3 minutes, or until softened. Next, add the curry powder and turmeric and cook for a further 2 to 3 minutes.
• Throw in the chicken and cook for 2 minutes, stirring regularly to coat.
• Pour in the coconut milk and stock, bring to the boil, then reduce to a simmer for 12 to 15 minutes, or until thickened, turning the heat up if you need to. Add the cherry tomatoes for the last 5 minutes.
• While the curry is ticking away, place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
• Squeeze half the lime juice into the curry, add the mango chutney (if you have some) and a pinch of black pepper. Taste and add a little more lime juice, mango chutney or seasoning if needed.
• Scatter over the reserved coriander leaves then serve with the fluffy rice and lime wedges for squeezing over.

JAMIE OLIVER'S FAVOURITE CHICKEN CURRY

Steps:

• Put the onion and ginger into a food processor and blend till finely diced.
• Heat a little oil in a pan. Add the mustard and fenugreek seeds, chillies and curry leaves.
• As the mustard seeds begin to pop, add the onion mixture. Cook for about 5 minutes until they have softened.
• After adding the onion to the pan, put the tomatoes in the food processor and blend too.
• Add the chilli powder, turmeric and coriander to the pan, followed by the tomatoes and coconut milk. Add a little water too. Simmer for about 5 minutes.
• Add the chicken and continue to simmer for about 10 minutes. Season with a little salt to tastes if necessary. Then add the spinach and stir in until wilted. Serve with rice or naan.

JAMIE OLIVER'S THAI CHICKEN GREEN CURRY

Steps:

• 1.Heat a wok over a high heat and then add the oil. Next add the green curry paste and cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
• 2.Add the shallot, fish sauce, lime zest, lime juice, salt and sugar and cook for a.
• further 2 minutes. Pour in the coconut milk and bring to the boil and then simmer for 15 minutes.
• 3.Take the curry off the heat and leave to cool for 1 minute.
• 4.Serve with the cooked rice.