CURRY ASIAN RECIPES

Name: South Asian chicken curry
Total time: 35 min
Yield: 2
Cuisine: asian
Ingredients: 1 small onion; 2 cloves garlic; 1 6cm piece ginger; a few sprigs fresh coriander; 2 peppers mixed-colour; 100g cherry tomatoes; 2 skinless, boneless chicken thighs higher-welfare; vegetable oil; 2 heaped teaspoons curry poweder; half teaspoon turmeric; 100ml light coconut milk; 100ml organic chicken stock; 160g basmati rice; 1 lime; 1 tablespoon mango chutney (optional)

SOUTH ASIAN CHICKEN CURRY | JAMIE OLIVER RECIPES

South asian chicken curry | Jamie Oliver recipes image

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. Don't skimp on the cooking time for the base, as cooking the onions properly helps avoid the sauce splitting later on. Keep any leftover coconut milk for another day – try adding a splash to rice while it's cooking for a delicious creamy twist.

Total Time 35 minutes

Yield 2

Number Of Ingredients 15

Ingredients

1 small onion
2 cloves garlic
1 6cm piece ginger
a few sprigs fresh coriander
2 peppers mixed-colour
100g cherry tomatoes
2 skinless, boneless chicken thighs higher-welfare
vegetable oil
2 heaped teaspoons curry poweder
half teaspoon turmeric
100ml light coconut milk
100ml organic chicken stock
160g basmati rice
1 lime
1 tablespoon mango chutney (optional)

Steps:

1. 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.
2. 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.
3. 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.
4. Throw in the chicken and cook for 2 minutes, stirring regularly to coat.
5. 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.
6. 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.
7. 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.
8. Scatter over the reserved coriander leaves then serve with the fluffy rice and lime wedges for squeezing over.

Nutrition Facts : Calories 444 calories, FatContent 23.4 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 25.3 g protein, CarbohydrateContent 83.2 g carbohydrate, SugarContent 15.7 g sugar, SodiumContent 0.3 g salt, FiberContent 4.9 g fibre

FISH CURRY RECIPES | BBC GOOD FOOD

Fish curry recipes | BBC Good Food image

Asian spice works perfectly with fish, from Keralan-style mackerel curry to creamy shellfish masala.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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