HONEY CURRY CHICKEN RECIPES

Name: Pukka yellow curry
Total time: 1 h 15 min
Yield: 4
Cuisine: indian
Ingredients: 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

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

Ingredients

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

HONEY-GLAZED CHICKEN RECIPE: HOW TO MAKE IT

Honey-Glazed Chicken Recipe: How to Make It image

My family raves over this nicely browned chicken. The rich honey glaze gives each luscious piece a spicy tang. This dish is simple enough to prepare for a family dinner and delightful enough to serve to guests. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 30 minutes

Prep Time 15 minutes

Cook Time 01 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (about 3 pounds), cut up
1/2 cup butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons curry powder

Steps:

Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.

Nutrition Facts : Calories 501 calories, FatContent 29g fat (13g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 781mg sodium, CarbohydrateContent 30g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 29g protein.

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