Chicken Curry Recipe Jamie Oliver Food

JAMIE OLIVER'S FAVOURITE CHICKEN CURRY

Jamie Oliver's Favourite Chicken Curry image

This slight adaptation of Jamie Oliver's favourite chicken curry is an easy homemade curry that the whole family will love. Fresh tasting and not too spicy, it's a perfect midweek meal!

Provided by Corina Blum adapted from a Jamie Oliver recipe

Number Of Ingredients 15

Ingredients

2 tsp lazy ginger (or a small knob of fresh ginger)
3 onions (peeled and chopped into large chunks)
2 tbsp vegetable oil
2 tsp mustard seeds
1 tsp fenugreek
3 chillies (sliced (optional - I left these out for the children))
Handful curry leaves
1 tsp chilli powder
1 tsp turmeric
2 tsp ground coriander
6 tomatoes (or a 400g tin of tomatoes)
400 ml tin coconut milk
4 chicken breasts (sliced into strips)
Pinch of salt (optional)
100 g spinach (approximately)

Steps:

Put the onion and ginger into a food processor and blend till finely diced.
Heat a little oil in a pan. Add the mustard and fenugreek seeds, chillies and curry leaves.
As the mustard seeds begin to pop, add the onion mixture. Cook for about 5 minutes until they have softened.
After adding the onion to the pan, put the tomatoes in the food processor and blend too.
Add the chilli powder, turmeric and coriander to the pan, followed by the tomatoes and coconut milk. Add a little water too. Simmer for about 5 minutes.
Add the chicken and continue to simmer for about 10 minutes. Season with a little salt to tastes if necessary. Then add the spinach and stir in until wilted. Serve with rice or naan.

Nutrition Facts : Calories 451 kcal, Carbohydrate 16 g, Protein 28 g, Fat 31 g, SaturatedFat 25 g, Cholesterol 72 mg, Sodium 185 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

JOOLS' EASY CHICKEN CURRY

Jools' easy chicken curry image

Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.

Provided by Jools Oliver

Categories Healthy meals Chicken Indian Tomato Chicken thighs Lentil Curry

Time 1h30m

Yield 6

Number Of Ingredients 13

Ingredients

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:

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, Fat 11.6 g fat, SaturatedFat 5.2 g saturated fat, Protein 16.8 g protein, Carbohydrate 18.8 g carbohydrate, Sugar 8.8 g sugar, Sodium 0.5 g salt, Fiber 5.6 g fibre

JAMIE OLIVER'S FAVOURITE CURRY SAUCE

Jamie Oliver's Favourite Curry Sauce image

From his "Happy Days with the Naked Chef" cookbook, this variation is with fish. Easy to make, though I had to search for some of the ingredients.

Provided by MummaKat

Categories Curries

Time 30m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

5 tablespoons olive oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chilies, seeded and thinly sliced
1 handful curry leaf
2 tablespoons grated ginger
1 large onion, peeled and chopped
1 teaspoon chili powder
1 teaspoon turmeric
6 tomatoes, chopped
1 (400 ml) can coconut milk
salt
900 g fresh catfish fillets
1 teaspoon tamarind syrup
1 large handful Baby Spinach
1 large handful fresh coriander, chopped

Steps:

Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger. Stir and fry for a few minutes. Chop the onions and add to the same pan. Continue to cook for 5 munutes, until the onion is light brown and soft, then add the chilli powder and turmeric. Chop the tomatoes and add them to the pan too. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
Take this sauce as a base. To make the fish curry, add the fish and tamarind to the sauce and simmer for 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.

Nutrition Facts : Calories 707.2, Fat 53.1, SaturatedFat 24.7, Cholesterol 123.8, Sodium 261.5, Carbohydrate 22.1, Fiber 5.4, Sugar 9.2, Protein 40

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