Pukka Yellow Chicken curry - Jamie Oliver (2024)

5 from 1 vote

Prep time 10 minutes mins

Cooking time 30 minutes mins

Total time 40 minutes mins

• ▢ 2 onions € 0.20
• ▢ 4 cloves of garlic € 0.20
• ▢ 1 pcs of ginger thumbsized € 0 20
• ▢ 2 yellow bell peppers € 1 00
• ▢ 1 cube of chicken stock € 0 11
• ▢ 1-2 fresh red chili's € 0 50
• ▢ 1 tsp clear honey € 0.10
• ▢ 1 tsp turmeric € 0 05
• ▢ 2 tsp curry powder € 0 05
• ▢ 250 gr chicken thigh filet € 1 00
• ▢ olive oil 0 10
• ▢ 400 gr chickpeas 0 94
• ▢ 1 tsp tomato paste € 0 07
• ▢ 300 gr basmati rice € 0 32

• Peel the onions and the garlic, peel the ginger and remove the seeds from the bellpeppers. Put one of the onions and one of the bellpeppers, together with the garlic, ginger, chili, honey and the spices in a stickblender and crumble the stock cube on top. Mix until it forms a smooth paste.

• In a large pan heat the oil on medium fire and bake the (chopped into pieces) chicken until golden. Remove from the pan and bake the rest of your vegetables. Chop your second onion and the bellpepper and bake this for a couple of minutes in the pan, add the chili paste and leave to bake for about 5 minutes.

• Pour 500 ml boiling water on top. Rinse and drain the chickpeas and add them in together with the tomato paste and a bit of salt and pepper. Add the chicken back in, put a lid on the pan and turn the heat to low

• Leave to simmer for about 20 minutes or until the sauce is thickened.

• Fifteen minutes before the curry is done, put on a pot of boiling water and cook the rice in about 10-12 minutes. Serve the curry with the rice and some spoons of yoghurt or cilantro if you want.