1 HOUR 15 MINUTES SERVES 4
This curry is delicious – the meat falls off the bone, it’s great value and it looks phenomenal.
YOU WILL NEED
- CHOPPING BOARD
- FOOD PROCESSOR (STANDARD BLADE)
- MEASURING SPOONS
- LARGE CASSEROLE PAN WITH LID (30CM)
- WOODEN SPOON
- MEASURING JUG
- TIN OPENER
- MEDIUM SAUCEPAN WITH LID (20CM)
- 2 onions
- 4 cloves of garlic
- 1 thumb-sized piece of ginger
- 2 yellow peppers
- ½ a bunch of fresh coriander
- 1 organic chicken stock cube
- 1–2 fresh red chillies
- 1 teaspoon runny honey
- 1 level teaspoon ground turmeric
- 2 teaspoons curry powder
- 8 higher-welfare chicken drumsticks
- olive oil
- 1 x 400g tin of chickpeas
- 1 teaspoon tomato purée
- sea salt
- freshly ground black pepper
- 1 mug (320g) of basmati rice
- 1 lemon
- optional: fat-free natural yoghurt, to serve
Recipe adapted from Save With Jamie
- Peel the onions and garlic and use a teaspoon to peel the ginger.
- On a chopping board, carefully cut the peppers in half lengthways and use a teaspoon to scrape out and discard the seeds and white pith.
- Put 1 onion, 1 pepper, the garlic and ginger into a food processor.
- Pick the coriander leaves and put to one side, then add the stalks to the processor.
- Crumble in the stock cube and add the whole chilli (cut it in half and scoop out the seeds and white pith with a teaspoon, if you prefer a milder curry).
- Add the honey and spices, then blitz to a paste.
- Place a large casserole pan on a medium-high heat with 1 tablespoon of olive oil.
- Carefully add the chicken drumsticks (pull the skin off first, if you prefer) and cook for 10 minutes, or until golden, turning occasionally with tongs. Meanwhile…
- Roughly chop the remaining onion and pepper.
- Using tongs, carefully remove the chicken to a plate, leaving the pan on the heat.
- Add the onion and pepper to the pan and cook for a 3 minutes.
- Tip in the paste and cook for around 5 minutes, stirring occasionally. Meanwhile…
- Fill and boil the kettle.
- Carefully pour 500ml of boiling water into a measuring jug, then add to the pan.
- Drain the chickpeas through a sieve into the sink, then add to the pan.
- Add the tomato purée and a tiny pinch of salt and pepper, then give everything a good stir.
- Add the chicken back to the pan, pop the lid on and reduce the heat to medium.
- Simmer gently for 45 minutes, or until the sauce darkens and thickens.
- With 15 minutes to go, fill and boil the kettle.
- Place 1 mug of rice into a medium saucepan over a medium heat.
- Use the same mug to carefully measure out 2 mugs of boiling water and add it to the pan with a tiny pinch of salt.
- Pop the lid on and simmer for 12 minutes, or until all the liquid has been absorbed.
- Place the curry in the middle of the table with the yoghurt (if using) and a scattering of coriander leaves.
- Cut the lemon into wedges and serve on the side with the rice.
|Sat fat (g)||2.4|
All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.
JAMIE’S TOP TIP
“If you want the option of cheaper chicken without compromising on flavour or welfare, please, as a minimum, go for RSPCA Freedom Food. I can honestly say I would feed it to my family. Start here, and upgrade to free-range or organic whenever you can.”