BALINESE FISH CURRY RECIPES

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PUKKA YELLOW CURRY | CHICKEN RECIPES | JAMIE OLIVER



Pukka yellow curry | Chicken recipes | Jamie Oliver image

This budget-friendly chicken drumstick recipe is great value and tastes phenomenal.

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 17

2 onions
4 cloves of garlic
5 cm piece of ginger
2 yellow peppers
1 organic chicken stock cube
1-2 fresh red chillies
½ a bunch of fresh coriander (15g)
1 teaspoon runny honey
1 level teaspoon ground tumeric
2 teaspoons curry powder
8 free-range chicken drumsticks
olive oil
1 x 400 g tin of chickpeas
1 teaspoon tomato purée
1 mug of basmati rice (320g)
1 lemon
fat-free natural yoghurt optional

Steps:

    1. Peel the onions, garlic and ginger and deseed the peppers.
    2. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
    3. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
    4. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
    5. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
    6. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
    7. With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
    8. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

Nutrition Facts : Calories 572 calories, FatContent 17.2 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 33.8 g protein, CarbohydrateContent 74.9 g carbohydrate, SugarContent 9.5 g sugar, SodiumContent 0.8 g salt, FiberContent 8.3 g fibre

BASA GEDE (BALINESE SPICE PASTE) RECIPE - BBC GOOD FOOD



Basa gede (Balinese spice paste) recipe - BBC Good Food image

A spice paste with nuts, ginger, turmeric and chillies. Whip it up in 15 minutes, keep in the fridge and bring it out to brighten up curries

Provided by Jack Stein

Total Time 15 minutes

Prep Time 15 minutes

Yield makes about 150g

Number Of Ingredients 16

¾ tsp black peppercorns
¼ nutmeg , freshly grated
15g candlenuts, macadamia nuts , cashew nuts or roasted peanuts
½ tsp sesame seeds
30g shallots , roughly chopped
15g ginger , peeled and roughly chopped
20g galangal (or extra ginger), peeled and roughly chopped
7g fresh turmeric , peeled, or 1/2 tsp dried turmeric
1 ½ fat lemongrass stalks, hard outer leaves removed, core chopped
3 large garlic cloves
1 medium-hot red chilli , deseeded and roughly chopped
2 red bird's-eye chillies , roughly chopped
½ tsp shrimp paste
1 ½ tsp palm sugar
1 ½ tbsp vegetable oil
juice ¼ lime

Steps:

  • Grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder. Put the mixture in a food processor, add the remaining ingredients with 1 /2 tsp salt and blend to a very smooth paste. Will keep in the fridge for 2 weeks.

Nutrition Facts : Calories 30 calories, FatContent 2 grams fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.3 milligram of sodium

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