Pukka yellow curry | Chicken recipes | Jamie Oliver (2024)

  • Healthy recipes
    • Healthy snacks
    • Healthy lunches
    • Healthy chicken recipes
    • Healthy fish recipes
    • Healthy vegetarian recipes
  • Main Ingredient
    • Chicken
    • Pasta
    • Vegetables
    • Fish
    • Beef
    • Eggs
    • View more…
  • Special Diets
    • Vegan
    • Vegetarian ideas
    • Gluten-free
    • Dairy-free
    • Budget recipes
    • One-pan recipes
    • Meals for one
    • Breakfast
    • Desserts
    • Quick fixes
    • View more…
  • Baking recipes
    • Cakes
    • Biscuit recipes
    • Gluten-free bakes
    • View more…
  • Family recipes
    • Money saving recipes
    • Cooking with kids
    • School night suppers
    • Batch cooking
    • View more…
  • Special occasions
    • Dinner party recipes
    • Sunday roast recipes
    • Dinner recipes for two
    • View more…
    • 5 Ingredients Mediterranean
    • ONE
    • Jamie’s Keep Cooking Family Favourites
    • 7 Ways
    • Veg
    • View more…
  • Nutrition
    • What foods are good for gut health?
    • Healthy eating tips
    • Special diets guidance
    • All about sugar
    • Learn about portion size
    • View more
  • Features
    • Cheap eats
    • Healthy meals
    • Air-fryer recipes
    • Family cooking
    • Quick fixes
    • View more
  • How to’s
    • How to cook with frozen veg
    • How to make the most of your oven
    • How to make meals veggie or vegan
    • View more
  • More Jamie Oliver

Pukka yellow curry

Chicken drumsticks, yellow peppers & chickpeas

Pukka yellow curry | Chicken recipes | Jamie Oliver (2)

Chicken drumsticks, yellow peppers & chickpeas

“This budget-friendly chicken drumstick recipe is great value and tastes phenomenal. ”

Save with JamieChickenDinner for twoIndianTomatoFruit

Nutrition per serving
  • Calories 572 29%

  • Fat 17.2g 25%

  • Saturates 4.1g 21%

  • Sugars 9.5g 11%

  • Salt 0.8g 13%

  • Protein 33.8g 68%

  • Carbs 74.9g 29%

  • Fibre 8.3g -

Of an adult's reference intake

recipe adapted from

Save with Jamie

By Jamie Oliver

Tap For Method

Ingredients

  • Metric
  • Portuguese

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

  • 2 onions
  • 4 cloves of garlic
  • 5 cm piece of ginger
  • 2 yellow peppers
  • 1 organic chicken stock cube
  • 1-2 fresh red chillies
  • ½ a bunch of fresh coriander , (15g)
  • 1 teaspoon runny honey
  • 1 level teaspoon ground tumeric
  • 2 teaspoons curry powder
  • 8 free-range chicken drumsticks
  • olive oil
  • 1 x 400 g tin of chickpeas
  • 1 teaspoon tomato purée
  • 1 mug of basmati rice , (320g)
  • 1 lemon
  • fat-free natural yoghurt , optional

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Save with Jamie

By Jamie Oliver

Tap For Ingredients

Method

  1. Peel the onions, garlic and ginger and deseed the peppers.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Related recipes

Balinese chicken curry

Super-simple chicken curry traybake

South Asian chicken curry

Related features

52 Festive alternatives to Turkey

Budget-friendly chicken recipes

12 French-inspired recipes for your table

recipe adapted from

Save with Jamie

By Jamie Oliver

Related video

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Pukka yellow curry | Chicken recipes | Jamie Oliver (2024)

FAQs

How to use Jamie Oliver Keralan curry paste? ›

Preparation and Usage

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce.

Is yellow curry the same as curry powder? ›

The clearest visual distinction between the two is that while curry powder typically maintains a bold golden Turmeric-tinted hue, curry pastes range widely in color from green to red to yellow.

What makes Thai yellow curry yellow? ›

Turmeric is the vital ingredient that gives this curry its yellow hue. Yellow curry is the mildest and often made with coriander, cumin, lemongrass ginger, garlic, and yellow or red chili. In addition to coconut milk, this curry has a rich taste with sweet and mild flavors.

How much Jamie Oliver curry paste to use? ›

How to UseFor the most delicious curry, you want about 1/4 of a jar of paste per person. Why not try marinating your meat, fish or e paste before cooking for extra flavour?

Do you just add water to curry paste? ›

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

How do restaurants make curry so creamy? ›

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

What is the secret to perfect curry? ›

Sizzle your spice:

Kick off your curry by heating whole spices in hot oil to unleash their flavor. Choose from cardamom, cinnamon, cloves, and seeds for the perfect base to your dish. Fresh spices are the best choice and will keep for longer in the freezer.

What is the secret ingredient for curry? ›

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

What is the difference between Thai yellow curry and Indian yellow curry? ›

Some Thai Yellow Curries look like Indian curries, but the taste is always very distinctly different because of the different herbs and spices used. As a milder sauce, you'll often find it being served with fish or chicken.

Is tikka masala same as yellow curry? ›

Various articles claim to describe the differences, but they disagree with each other. Recipes for both use the same seasonings, and appear pretty much interchangeable, except that curry often has coconut-something in it, and tikka masala is heavy on butter and cream.

How to add spices to yellow curry? ›

Yellow curries can be quite mild, but if you want to add some heat, add any kind of smaller spicier dried chilies such as Thai or chiles de arbol. White peppercorns, black will also work.

When to add potatoes to curry? ›

It turns out very yummy and adds a fantastic texture to the curry. I would highly recommend trying this out. The stage to add potato in the cooking is after frying onions. You can also fry potato before and keep it aside and use when you put chicken in the bhuna masala.

Is yellow curry healthy? ›

Is Yellow Curry Healthy? Digging into a bowl of Thai Yellow Curry isn't just a treat for your taste buds; it's also packed with ingredients that are good for your health, including: Turmeric – Not only does it give the curry its signature color but is also known for its anti-inflammatory and antioxidant properties.

What kind of potatoes for curry? ›

Which potato is best for curry? Waxy potatoes like Yukon gold, white potatoes and russet potatoes are best for curry. However any other kind of potatoes are okay if you cook them just until fork tender so they retain their shape. Avoid using new potatoes.

What is the best way to use curry paste? ›

Make a curry

You'll get a deeper, spicier flavor by using more paste, whereas a milder flavor is achieved with less. After the paste is stir-fried for one to two minutes, add your choice of protein and vegetables and stir-fry until they are fully cooked.

How do you use curry paste in a jar? ›

Mix curry paste with mayonnaise and a little lemon juice. It's perfect on sandwiches, over sautéed veggies or as a dip for carrots and celery. Make plenty – you'll want to use it on everything. Curry paste gives eggs a zip we love.

How is curry paste used? ›

Probably the most common use for Thai curry paste is in curries and stews. Cook the curry paste in a little oil first to bring out its flavors, then coat proteins — like chicken, pork, or tofu — and vegetables with the warmed paste before slow cooking until everything is flavorful and tender.

How do you make store bought curry paste better? ›

You can also boost the flavor of a store-bought paste that you consider a bit “weak” by adding more of the spices and herbs it already contains. For example, I find store-bought massaman curry paste to be a bit light on the spices, so I add some extra.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Dr. Pierre Goyette

Last Updated:

Views: 5896

Rating: 5 / 5 (70 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Dr. Pierre Goyette

Birthday: 1998-01-29

Address: Apt. 611 3357 Yong Plain, West Audra, IL 70053

Phone: +5819954278378

Job: Construction Director

Hobby: Embroidery, Creative writing, Shopping, Driving, Stand-up comedy, Coffee roasting, Scrapbooking

Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.