CURRY PEPPERS 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

VEGETARIAN CURRY RECIPES - BBC GOOD FOOD



Vegetarian curry recipes - BBC Good Food image

Make a comforting veggie curry for dinner, like a dhal or dopiaza. Use storecupboard ingredients including lentils and chickpeas, fresh veg such as aubergine and cauliflower, or paneer cheese.

Provided by Good Food team

Number Of Ingredients 1

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    1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
    2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.
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PUKKA YELLOW CURRY | CHICKEN RECIPES | JAMIE OLIVER
This budget-friendly chicken drumstick recipe is great value and tastes phenomenal.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine indian
Calories 572 calories per serving
    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.
See details


VEGETARIAN CURRY RECIPES - BBC GOOD FOOD
Make a comforting veggie curry for dinner, like a dhal or dopiaza. Use storecupboard ingredients including lentils and chickpeas, fresh veg such as aubergine and cauliflower, or paneer cheese.
From bbcgoodfood.com
See details


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Calories 0 calories per serving
    1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
    2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.
See details


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