Jamie Oliver Easy Chicken Curry Food

JOOLS' EASY CHICKEN CURRY

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.

SUPER-SIMPLE CHICKEN CURRY TRAYBAKE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• To make the curry paste, peel the garlic and ginger and add to a blender with the spices and 2 tablespoons of vegetable oil.
• Pick the coriander leaves and set aside, then add the stalks to the blender.
• Blitz to make a smooth paste, adding a splash of water to loosen slightly, if necessary, then tip into an extra large roasting tray.
• 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.
• Tip the veg into the roasting tray with the chicken thighs, season with sea salt and black pepper, then toss to coat.
• Cook in the hot oven for 1½ hours, or until golden and cooked through, stirring a couple of times during cooking.
• With around 25 minutes to go, cook the rice according to the packet instructions.
• 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.
• 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.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.