SIMPLE CHICKEN CURRY RECIPE RECIPES

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SUPER-SIMPLE CHICKEN CURRY TRAYBAKE | CHICKEN RECIPES | J…



Super-simple chicken curry traybake | Chicken recipes | J… image

When it comes to making a knockout curry, you can’t get much simpler than this – simply whiz up your paste, whack everything in the oven and stir through the coconut milk at the end. Serve up with rice, and you’re done.

Total Time 1 hours 45 minutes

Yield 6

Number Of Ingredients 17

1 x 1 kg butternut pumpkin
2 onions
200 g cherry tomatoes
8 skinless boneless free-range chicken thighs
300 g brown basmati rice
1 x 400 g tin of light coconut milk
1 lime
1 fresh green chilli
3 cloves of garlic
5cm piece of ginger
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon turmeric
2 tesapoons garam masala
1 teaspoon chilli powder
vegetable oil
½ a bunch of fresh coriander

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. To make the curry paste, peel the garlic and ginger and add to a blender with the spices and 2 tablespoons of vegetable oil.
    3. Pick the coriander leaves and set aside, then add the stalks to the blender.
    4. Blitz to make a smooth paste, adding a splash of water to loosen slightly, if necessary, then tip into an extra large roasting tray.
    5. Halve the squash, scoop out and discard the seeds and roughly chop the flesh. Peel and cut the onions into wedges and halve the cherry tomatoes.
    6. Tip the veg into the roasting tray with the chicken thighs, season with sea salt and black pepper, then toss to coat.
    7. Cook in the hot oven for 1½ hours, or until golden and cooked through, stirring a couple of times during cooking.
    8. With around 25 minutes to go, cook the rice according to the packet instructions.
    9. Once the chicken is cooked, remove the tray from the oven and place on the hob over a medium heat. Pour in the coconut milk, stir well and simmer for 2 to 4 minutes to heat through.
    10. Scatter over the remaining coriander leaves and finely slice and scatter over the chilli, then serve with the rice and wedges of lime for squeezing over.

Nutrition Facts : Calories 553 calories, FatContent 14.4 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 31.8 g protein, CarbohydrateContent 80.3 g carbohydrate, SugarContent 26.2 g sugar, SodiumContent 0.3 g salt, FiberContent 8.2 g fibre

CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES



Chicken and lentil curry recipe | Jamie Oliver curry recipes image

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

1 onion
4cm piece of ginger
2 cloves of garlic
olive oil
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt
2 tablespoons tomato purée
8 skinless free-range chicken thighs
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of green lentils
1 x 400 g tin of light coconut milk
2 handfuls of baby spinach optional
2 tablespoons quality mango chutney

Steps:

    1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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

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    1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
    2. 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.
    3. 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.
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    5. 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.
    6. 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.
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