PUKKA YELLOW CURRY | CHICKEN RECIPES | JAMIE OLIVER
This budget-friendly chicken drumstick recipe is great value and tastes phenomenal.
Total Time 1 hours 15 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Peel the onions, garlic and ginger and deseed the peppers.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
NEEPS AND TATTIES RECIPE | JAMIE OLIVER RECIPES
Total Time 40 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Fill a large pan with cold water, add a good pinch of sea salt and put it on a high heat. Peel 1 large swede (roughly 1kg), and cut it into 2cm chunks. Once the water is boiling, add the swede and cook for 15 minutes. Meanwhile, peel 1kg of potatoes and cut them into 2.5cm chunks. When the 15 minutes is up, add the potatoes and cook for a further 10 to 15 minutes, or until everything is soft and cooked through. Drain, leave to steam dry for a minute, then mash with a good pinch of salt and white pepper and a knob of butter.
Nutrition Facts : Calories 122 calories, FatContent 2.1 g fat, SaturatedFatContent 1.0 g saturated fat, ProteinContent 2.8 g protein, CarbohydrateContent 20.8 g carbohydrate, SugarContent 5.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
More about "yellow martini recipe recipes"
PUKKA YELLOW CURRY | CHICKEN RECIPES | JAMIE OLIVER
This budget-friendly chicken drumstick recipe is great value and tastes phenomenal.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine indian
Calories 572 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine indian
Calories 572 calories per serving
- Peel the onions, garlic and ginger and deseed the peppers.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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NEEPS AND TATTIES RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 122 calories per serving
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 122 calories per serving
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