Super Food Chicken Curry | Jamie Oliver

So I’m going to do a beautiful super food curry from my new cookbook Jamie’s Everyday Super Food. This dish is super exciting because we are going to be steaming cauliflower, we are going to be boiling rice, we’re going to be roasting the chicken we’re embracing herbs, we’re embracing spices this food is going to fill you up with the good stuff. First job, we’re going to get the rice on. So one of the easiest trade ups that you lovely people can do to get healthier is go from your white pastas, white breads, white rices to wholegrain. It’s got more fiber, it’s actually got more complex flavour. It does need more cooking so it goes from 10 minutes to cook the rice to more like 20 minutes. 100 grams of rice goes in, a little pinch of salt. So got the rice on, we’re going to whack the colander on to make use of one pan, a little trick there. I’m going to use cauliflower, go through the stalk, let’s just leave it in quarters like that. Whack that in a colander, the leaves can go in there as well, lid on so it keeps in nice and steamy. Now I’ve got some lovely organic yoghurt. 3 tablespoons and I’m going to make a very simple dressing. I’ve got 15 grams, a little handful of mint here. Take the little center leaf out of here and we’re going to put that to the side. And then these bigger leaves here throw in to the liquidiser. Season it with a little salt. I want to juice just half a lemon, but people often throw the outside away. This zest here is quite nice, that’s more flavour let’s go in there, I’m going to squeeze the lemon juice through my hands to catch any pips. Ok so lets whizz it up. You’re going to get an amazing colour. Like a beautiful pastel green. So refreshing to eat. It smells incredible so that can go in to a little dish. Cauliflower nearly there, just want to take the rawness out of it, 5 or 10 minutes is cool. We’re going to go back in to this dirty liquidiser, no point washing it up. 3 tablespoons of gorgeous yoghurt. And I want to make a marinade, 2 cloves of garlic, a bit of ginger, about 3cm just whack that in. Pinch of salt and pepper. Then we are going to spice it up. A gorgeous tablespoon of curry powder. Smells amazing. Same amount of turmeric , it’s a massive anti-inflammatory. Tablespoon of balsamic vinegar. It’s not classic at all but it’s got a real twang to it. Use the other half of the lemon. Whack this on again. But this time we are getting big colour, wonderful orange colour, garlic, ginger. That is done. So get yourself a nice roasting tray. Go in with the amazing yoghurt marinade. What I want to do is create surface area on the chicken. See how one end is thin, one end is fat. We can balance out that thickness. Let’s do a patchwork quilt, lets just score the chicken. At that fat end, just go down about 1/2 a cm. And that is going to allow you create surface area which equals crunch and character. I want you to get little burnt bits because there is a fine line between burnt bits and perfection. Tip this chicken in to the marinade. Perfect time to introduce the cauliflower. Now whilst it’s lightly cooked and so open to carrying flavours. So rice is still cooking, fine. Just give it a little shake, toss up the cauli. Some of that yoghurt will simply burn on the bottom and some of it cling to the chicken and cauliflower. But you get that flavour right in there. Lightly season it from a height, with some salt. A little bit of pepper. There’s a few little extra things you can do. So this is black mustard seeds. These will soften and give amazing flavours. This is what they make mustard out of. Sprinkle them from a height and they will make a difference. Same with cumin, just a little pinch, sort of a teaspoon. Whack that in the over, at the top of the oven by the way. At 220c, gas mark 7 So it’s been cooking for about 13 minutes. Let’s have a little look. It’s looking good. This rice has now had about 25 minutes. Let’s load it up baby! Let’s get the chicken out now. That’s exactly what I want, these little charred bits here, some burnt bits here, lovely, attitude. Get some nice baby spinach in and around the plate like this. Chisel around and you’re going to get crispy bits. You’re going to get these little bits of yogurt cooked on the bottom, delicious. I’m going to put the chicken on the board here. Cauliflower goes in. Look at the colours, white, green, yellow. With the chicken slice it up nicely. Have a look at this, really really good. This gorgeous mint dressing, fill those cups of spinach up. You’ve got the dressing on, a quarter or half of finely sliced chilli. Absolutely delicious. Sprinkle these on top. You’ve got carbs, you’ve got protein, you’ve got beautiful citrus and herbs in there, you’ve got your veg in there. This is rattling in at about 550 calories. Those lovely mint sprigs, this is when we put the ones on top. Lets get a little bit of everything. So good. You don’t want to eat healthy food because someone tells you to, it’s got to be delicious It’s got to make sense. This is a recipe from my new book Jamie’s Everyday Super Food Check it out if you want more. If you want a lovely drink that compliments this gorgeous lunch or dinner Then click the link over here. Go over to our sister channel Drinks Tube which is fantastic, all things wet. Unit next time, lots of love, super food, curry, mmm, nice

100 thoughts on “Super Food Chicken Curry | Jamie Oliver

  1. I love cooking and make dinner for my husband all the time. I bought his book yesterday and tried this recipe. Unfortunately, that was the worst dish I've ever made. It looked pretty delicious from the bright curry color, but the combination of curry + turmeric powder and the mint sauce really did not work for me and my husband.

  2. Well done, sir. I will give this a try! P/S: Back home my curry chicken comes with more curry gravy, a hint of lemongrass and a harder kick from chilli. It is like a stew, a comfort food for my family.

  3. I just made this, and not gonna lie i didnt really like it. it could possibly be because the turmeric over powers a lot of the other flavors and gives it a bitter taste. Its not that bad though, and the mustard seeds are really cool.

  4. Jamie, what kind of chilies do you use? I see them in almost all of your salads, soups and heathy dishes..

  5. I remember the time the Brits called people curry munches, garlic breath and curry munchers, and spitting at women in sarees and telling them to go home and take their foo with them! I remember when the meter reader, Milk man, and service men cam to my mothers house and said your house stinks and to go back home! M mother cam in a to hospital with food for me, and the doctors, nurses, and white patients started opening windows and saying the curry smelt. However when I threw a party the all were the first to attack the Samosas and wanted Chicken curry the same curry they said smelt. When I approached them they all had red faces.

  6. Made this exactly how Jamie showed. Although I love his cooking, this particular recipe is a total disaster. It tasted bitter and the chicken had no flavor other than turmeric.. and yes that's a lot of turmeric.

  7. Just made this tonight. Very good and fresh tasting, but I feel like it was missing something. The curry sauce was really pasty and flat to me. Maybe add some oil or coconut milk for a hint of sweetness.

  8. Soy Española y te veo todos los días en 15" con James me encanta tu
    Programa y gracias a ti he aprendido a cocinar rápido y mi familia está feliz
    Gracias 😊

  9. I switched to Quinoa…being of Indian descent I thought it would be blasphemous to pair quinoa with my curry dishes…not so much.

  10. Just to say, I did this meal last night – exactly as instructed, and WOW this is so delicious. Looked exactly the same as on the video. I didn't know that healthy food could taste this good.

  11. That's how a villager's place looks like. Rice, greens and curry are served separately and not dumped on each other like garbage.

  12. Jamie, wann willst du endlich die Tiere leben lassen???
    Sie sind Freunde und kein Lebensmittel.
    Das versteht jedoch nur wer Empathie besitzt. Alle anderen tierfresser sind Idioten.

  13. This was one of the few Jamie recipes that I've cooked that really disappointed…It was sour from all that lemon, the mint sauce did not go well with the chicken, and overall pretty bland 🙁

  14. I noticed something and it’s not food related. I saw two flags as door mats.
    Shouldn’t be stepping on your flag. That being said the food looks great😃

  15. Didn't like this recipe at all! First recipe of jamie oliver that I followed, it was a disaster. The turmeric was so overwhelming even though I only added 1 tablespoon. It was just NOT edible, now added some sweet sauce to it and put it back in the oven, hoping its edible … 1/10

  16. مساء الخير شيف جيمي الغالي طبخاتك مميزة ولذيدة انت اروع واجمل شيف

  17. I tries this recipe today for today’s lunch. I. Asked it at 150 instead of 220, made a mistake there otherwise this recipe is really good. Thank you!

  18. Be very very careful with the tumeric, cause the tumeric we tried just destroyed the entire dish. Everything just tasted terribly bitter

  19. Mr. Oliver Sir, this is unfortunately your version of Bombay chicken. Innovative, but not thoroughly Indian.
    As usual, exceptional craftsmanship.

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