CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 245 calories, FatContent 11.6 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 18.8 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 0.5 g salt, FiberContent 5.6 g fibre
CAULIFLOWER CURRY RECIPE | JAMIE MAGAZINE RECIPES
Simple curries like this are all over India, where they’re a mainstay of roadside snacks for travellers and workers. Adjust the chilli heat as you like, and feel free to add or substitute other vegetables, such as peas, broccoli and spinach.
Total Time 1 hours 10 minutes
Yield 6
Number Of Ingredients 18
Steps:
- For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
- Heat most of the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
- Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
- Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
- Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6–8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
- Serve immediately with the curry and a bowl of yoghurt on the side.
Nutrition Facts : Calories 482 calories, FatContent 13.7 g fat, SaturatedFatContent 4.3 g saturated fat, ProteinContent 13 g protein, CarbohydrateContent 70.7 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
THAI RED CURRY PASTE RECIPE | ALLRECIPES
Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry …
From allrecipes.com
From allrecipes.com
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SPICY THAI RED CURRY BEEF RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your …
From myrecipes.com
From myrecipes.com
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THAI RED CURRY PASTE RECIPE | ALLRECIPES
Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry …
From allrecipes.com
From allrecipes.com
See details
SPICY THAI RED CURRY BEEF RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your …
From myrecipes.com
From myrecipes.com
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JAMAICAN CURRY POWDER RECIPE | ALLRECIPES
This "Jamaican Curry Powder" is excellent when used with slices of hot pepper (as directed in the recipe). I have tried about 10 different curry powders, and this recipe (with the hot peppers added to the dish) is the most delicious. Thank you Monty for sharing your recipe.
From allrecipes.com
From allrecipes.com
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