YELLOW CURRY SPICES 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

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE RECIPE | BBC ...



Cape Malay chicken curry with yellow rice recipe | BBC ... image

Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice

Provided by Sara Buenfeld

Categories     Dinner, Main course

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 26

2 tbsp sunflower or rapeseed oil
1 large onion , finely chopped
4 large garlic cloves , finely grated
2 tbsp finely grated ginger
5 cloves
2 tsp turmeric
1 tsp ground white pepper
1 tsp coriander
1 tsp cumin
seeds from 8 cardamom pods , lightly crushed
1 cinnamon stick , snapped in half
1 large red chilli , halved, deseeded and sliced
400g can chopped tomatoes
2 tbsp mango chutney
1 chicken stock cube , crumbled
12 bone-in chicken thighs , skin removed
500g potato , cut into chunks
small pack coriander , chopped
50g butter
350g basmati rice
50g raisins
1 tsp golden caster sugar
1 tsp ground turmeric
¼ tsp ground white pepper
1 cinnamon stick , snapped in half
8 cardamom pods , lightly crushed

Steps:

  • Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
  • Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
  • About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

Nutrition Facts : Calories 605 calories, FatContent 19 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 1 milligram of sodium

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