SOUTH ASIAN CHICKEN CURRY
This curry over-delivers on big, bold flavour, and will fill your kitchen with beautiful smells - but what's really great is that it can be on the table in little over half an hour. Served with fluffy rice to soak up the lovely creamy coconut base, plus a good hit of protein from the tender chicken, I challenge you not to love this one. Don't skimp on the cooking time for the base, as cooking the onions properly helps avoid the sauce splitting later on. Keep any leftover coconut milk for another day - try adding a splash to rice while it's cooking for a delicious creamy twist.
Provided by Jamie Oliver
Categories Asian Curry Chicken thighs Chicken
Time 35m
Yield 2
Number Of Ingredients 15
Steps:
- Peel and finely chop the onion, garlic and ginger. Pick the coriander leaves and finely chop the stalks. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Cut the chicken thighs into 3cm chunks.
- Heat 1 tablespoon of oil in a medium frying pan over a medium heat, add the onion and pepper, then fry for around 10 minutes, or until softened.
- Add the garlic, ginger and coriander stalks, then fry for a further 3 minutes, or until softened. Next, add the curry powder and turmeric and cook for a further 2 to 3 minutes.
- Throw in the chicken and cook for 2 minutes, stirring regularly to coat.
- Pour in the coconut milk and stock, bring to the boil, then reduce to a simmer for 12 to 15 minutes, or until thickened, turning the heat up if you need to. Add the cherry tomatoes for the last 5 minutes.
- While the curry is ticking away, place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
- Squeeze half the lime juice into the curry, add the mango chutney (if you have some) and a pinch of black pepper. Taste and add a little more lime juice, mango chutney or seasoning if needed.
- Scatter over the reserved coriander leaves then serve with the fluffy rice and lime wedges for squeezing over.
Nutrition Facts : Calories 444 calories, Fat 23.4 g fat, SaturatedFat 5.9 g saturated fat, Protein 25.3 g protein, Carbohydrate 83.2 g carbohydrate, Sugar 15.7 g sugar, Sodium 0.3 g salt, Fiber 4.9 g fibre
THAI CHICKEN SOUP
This is a great Thai or maybe Chinese inspired soup that is very fresh with lots of flavours and is like a detox. So it's good for you and very refreshing. You have to slurp it to enjoy all the flavours!
Provided by Jamie Oliver
Categories main-dish
Time 1h43m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
- Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.
STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE
For this dish I use any mixture of good Chinese greens I can get my hands on. It's tasty and very quick to make.
Provided by Jamie Oliver
Categories side-dish
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.
- Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.
COOK IN CURRY SAUCE
Steps:
- Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
- Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.
- Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy 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 about 6 minutes. Feel free to add some baby spinach at the end of the cooking time.
- For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.
- For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.
CHIP SHOP CURRY SAUCE
A homemade chip shop curry sauce will rival that of any takeaway - and it's not just for chips. You could use it to make katsu curry
Provided by Tom Kerridge
Categories Condiment
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn't catch on the bottom.
- Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you're ready to eat.
Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
JAMIE OLIVER'S FAVOURITE CURRY SAUCE
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
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
CHINESE CHICKEN CURRY
Cook an easy, healthy curry with just 15 minutes preparation. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal
Provided by Lulu Grimes
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Toss the chicken pieces in the cornflour and season well. Set them aside.
- Fry the onion in half of the oil in a wok on a low to medium heat, until it softens - about 5-6 minutes - then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.
- Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.
Nutrition Facts : Calories 264 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
JAMIE OLIVER'S THAI CHICKEN GREEN CURRY
Make and share this Jamie Oliver's Thai Chicken Green Curry recipe from Food.com.
Provided by marlivandermerwe
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- 1.Heat a wok over a high heat and then add the oil. Next add the green curry paste and cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
- 2.Add the shallot, fish sauce, lime zest, lime juice, salt and sugar and cook for a.
- further 2 minutes. Pour in the coconut milk and bring to the boil and then simmer for 15 minutes.
- 3.Take the curry off the heat and leave to cool for 1 minute.
- 4.Serve with the cooked rice.
Nutrition Facts : Calories 626.8, Fat 37.9, SaturatedFat 23, Cholesterol 64, Sodium 865, Carbohydrate 45.7, Fiber 1.4, Sugar 0.3, Protein 27
TOFU CURRY
Make and share this Tofu Curry recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
- Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
- Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.
Nutrition Facts : Calories 156.6, Fat 7.2, SaturatedFat 1.1, Sodium 22.9, Carbohydrate 14.3, Fiber 3.1, Sugar 5.5, Protein 13.1
More about "chinese curry recipe jamie oliver food"
HOMEMADE CHINESE TAKEAWAY RECIPES | FEATURES | JAMIE …
From jamieoliver.com
Author Jamie MagazineEstimated Reading Time 2 mins
CURRY RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
CHINESE-INSPIRED RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
JAMIE OLIVER'S FAVOURITE CURRY SAUCE RECIPE ON WEGOTTAEAT ...
From foodnewsnews.com
JAMIE & JIMMY'S FOOD FIGHT CLUB: BALINESE-STYLE PORK STEW ...
From cbc.ca
62 JAMIE AND JIMMY'S RECIPES IDEAS | RECIPES, JAMIE OLIVER ...
From pinterest.ca
BEST VIDEO RECIPES FROM JAMIE OLIVER
From jamieoliver.com
CORNER-SHOP CURRY SAUCE | JAMIE OLIVER RECIPES
From jamieoliver.com
JAMIE OLIVER | CURRY RECIPES, RECIPES, CHINESE CURRY RECIPE
From pinterest.co.uk
THAI RED CURRY WITH PRAWNS | JAMIE OLIVER - REAGAN'S RECIPES
From reagansrecipes.com
JAMIE OLIVER'S FAVOURITE CHICKEN CURRY - SEARCHING FOR SPICE
From searchingforspice.com
JAMIE OLIVER'S PRAWN CURRY | DINNER RECIPES | GOODTOKNOW
From goodto.com
EASY CHINESE CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
SUPER FOOD CHICKEN CURRY | JAMIE OLIVER - THE GLOBAL HERALD
From theglobalherald.com
JAMIE OLIVER VEGETABLE CURRY RECIPES - FOOD NEWS
From foodnewsnews.com
SEARCH FOR RECIPES - FOODNETWORK.CO.UK
From foodnetwork.co.uk
LEFTOVER ROAST PORK CURRY - BLOGGER
From mamalapagliasfood.blogspot.com
JAMIE OLIVER CHINESE CHICKEN CURRY - 21+ SIMPLE COOKING ...
From jamieoliverrecipes.eu.org
PORK CURRY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SUPER FOOD CHICKEN CURRY | JAMIE OLIVER – THE COOK BOOK
From thecookbook.pk
CHINESE CHICKEN CURRY RECIPE | JUST LIKE A TAKEAWAY | HINT ...
From hintofhelen.com
CHINESE CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
JAMIE & JIMMY'S FOOD FIGHT CLUB: GURKHA-STYLE CHICKEN ...
From cbc.ca
TURKEY CURRY RECIPE JAMIE OLIVER - THERESCIPES.INFO
From therecipes.info
CRACKING CHICKEN CURRY RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
JAMIE OLIVER TOMATO CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
JAMIE OLIVER CURRY SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
VERY SIMPLE CURRY - JAMIE OLIVER RECIPE - FOOD.COM
From food.com
RECIPE FOR CORNER-SHOP CURRY SAUCE BY JAMIE OLIVER - FOOD NEWS
From foodnewsnews.com
JAMIE OLIVER CHINESE TAKEAWAY CURRY SAUCE RECIPES ALL YOU ...
From stevehacks.com
JAMIE OLIVER'S VINDALOO CURRY - PICKLED PLUM
From pickledplum.com
AUTHENTIC CHINESE TAKEAWAY CURRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BALINESE CHICKEN CURRY | CURRY RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
GREEN CURRY | CHICKEN RECIPES | JAMIE OLIVER RECIPES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love