HOW TO COOK CHICKEN FOR BABIES RECIPES
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
HOW TO COOK BONELESS, SKINLESS CHICKEN THIGHS IN THE OVEN
Provided by Faith Durand
Categories Main dish Dinner Poultry dish
Total Time 0S
Yield 3
Number Of Ingredients 10
Steps:
- Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I'm not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.
- Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.
- Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.
- Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.
- Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.
- Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!
Nutrition Facts : SaturatedFatContent 3.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 4.4 g, SugarContent 2.4 g, ServingSize Serves 3, ProteinContent 30.3 g, FatContent 17.9 g, Calories 304 cal, SodiumContent 416.6 mg, FiberContent 0.5 g, CholesterolContent 0 mg
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