Pukka yellow chicken curry by jamie Oliver | insimoneskitchen.com

For Christmas I received the book ‘Saving with Jamie’. As a true Jamie Oliver fan I like all this books, but a book that is all about budget could not have been more appropriate this month! I recently cooked a dish from it and you’re looking at it! I think in general, most of the dishes from the book are not really below 3 euro but it’s a good starting point and a good source of inspiration too.

I think I used quite a bit less meat than I normally would have used for a curry. Meat is expensive and even this chickenthigh filet (from the Turkish supermarket) was quite high and adding more into the curry would have been over budget. The total dish was € 4,84 for 4 portions, so that means  € 2,42 for the day. And very tasty!

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5 from 1 vote

Pukka yellow chicken curry

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4

Ingredients

  • 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

Instructions

  • 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.

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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