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6 Comments This pukka yellow chicken curry is perfect for cold autumn or winter nights. It filling and delicious!
Pukka yellow chicken curry
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 picked this pukka yellow chicken curry, because curry is one of my favorite dishes to make and it’s so easy on a weeknight. Even though it does need a bit longer cooking time, but you don’t actually have to stand in front of the stove for most of that time. Also I love making curries in the slow cooker, although I haven’t tried to make this one in the slow cooker yet.
Perfect comfort food
No matter how you make it this pukka yellow chicken curry is the ultimate comfort food if you ask me. You can make it with regular rice as I did here or up your veggie intake by making it with cauliflower rice. Both will be equally delicious
Pukka yellow chicken curry
Ingredients
- 2 onions
- 4 cloves garlic
- 1 pcs ginger thumb sized
- 2 yellow bell peppers
- 1 cube chicken stock
- 2 fresh red chili
- 1 tsp honey
- 1 tsp turmeric
- 2 tsp curry powder
- 250 gr chicken thigh filet
- olive oil
- 400 gr chickpeas
- 1 tsp tomato paste
- 300 gr basmati rice
Titel
- 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.
Nutrition Information per portion:
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.
Wow, that’s quite a fancy dish for the price. Maybe I’ll check out this book too.
You should Maureen. Maybe not all dishes are as inexpensive as this one but the book is fun regardless of price! 🙂
One of the great things about curry is it’s so flavorful that a little meat goes a long way. Particularly when you add chickpeas (as you do) or really any pulse or legume. Good recipe — not only looks tasty, but the vibrant good looks of this dish are so appealing!
Yes you do need The chickpeas for some filling I guess, although the rice does part of that job as well!
Looks fantastic Simone, and at a great price too 🙂
Janie x
Thanks so much Janie!