JAMIE OLIVER'S ‘QUICK TO MAKE' CHICKEN CURRY RECIPE ONLY TAKES 15 MINUTES TO PREPARE
The rainy late-spring weather is when people are looking for something quick and tasty to make, and a homemade chicken curry can be the ultimate comfort dish.
Jamie Oliver first shared his chicken curry on the site Delicious where he revealed this dish is all made in one pan to save time during cooking and after when you go to wash up.
It is the perfect meal for anyone wishing to cook a quick homemade dinner in no time as it only takes 15 minutes to prepare before it slowly roasts in the oven for 30 minutes.
Jamie said: "This low-fat curry is baked in the oven and, while it's quick to make and only uses a few ingredients, it's really big on flavour."
This is also the best recipe for anyone wanting something easy but impressive to make or wishing to save some money on takeaways by making a healthier version of their favourite meal themselves.
READ MORE: Mary Berry's incredible easy cheesy lasagne recipe is the perfect family dinner
How to make Jamie Oliver's 'quick to make' chicken curry
Ingredients (serves four)
- Six boneless chicken thigh fillets
- Three garlic cloves
- Three tomatoes
- Two onions
- Two red chillies
- 400g can of butter beans
- 25g of ginger (five-centimetre piece)
- One tablespoon of white wine vinegar
- One and a half tablespoons of curry powder
- Two tablespoons of olive oil
To serve (optional):
- Coriander sprigs
- Lime wedges
- Basmati rice
Kitchen equipment:
- Large shallow ovenproof frying pan
- Small bowl
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Instructions
To begin, preheat the oven to 170C. Prepare your ingredients by chopping up the chicken thighs, onions, garlic, chillies, tomatoes and ginger.
Pour the olive oil into the frying pan and add the chicken, onion, garlic, curry powder, ginger and half the chillies. Cook on high heat while stirring for 15 minutes until the ingredients are well browned. Add the tomatoes to the frying pan and stir in well to combine.
Place the pan in the oven to let it cook for 20 minutes or until the sauce has darkened and is sticky.
While the pan is in the oven, place the vinegar and remaining chilli in a small bowl and set aside for 30 minutes to pickle.
Once ready, remove the pan from the oven. Rinse and drain the butter beans, but make sure to keep around 80ml of the liquid. Then add the butter beans and reserved liquid to the curry and return the pan once again to cook for a further 10 minutes or until reduced a little.
Take out the oven and your mouth-watering quick chicken curry is now ready to eat. Serve with the pickled chilli on top along with the coriander, lime wedges and rice if you prefer.
2024-05-04T10:50:08Z dg43tfdfdgfd