Jamie Oliver’s Pukka Yellow Curry

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Let me tell you something.  Mr. Oliver makes a damn good curry.  I am in shock!!!  Most of the time, when I try Indian food recipes that aren’t from India, I get very, very disappointed.  This dish has now gone into my hall of fame of favorite curries.  It has a lovely sweetness to it, from the yellow peppers,  but just the right kick from the chillies.  I am happy I made enough for both my daughter and I to have leftovers tomorrow!  Unfortunately the hubs won’t be able to try, but he doesn’t like chickpeas anyway.

As I usually do, I tweaked the recipe here and there and added some store-bought curry paste I had in the pantry.  I will give you the recipe I made, but if you want to make it just like Jamie’s, you can find the recipe here.

Serves 4

4 chicken thighs

2 onions

4 garlic cloves

2 yellow peppers

1 thumb sized piece of ginger

1 cube chicken stock

1 jalapeño pepper

1/2 bunch fresh cilantro

1 tbsp honey

1 tsp turmeric

2 tsp curry powder

2 tbsp mild curry paste

1 tbsp tomato paste

500ml of boiling water

400g canned chickpeas

Olive oil

Salt and pepper to taste

1 cup basmati rice

Peel the onions, garlic and de-rib and de-seed the yellow peppers.  Cut into quarters, and add to a food processor and pulse until chopped.  Add the ginger, crumbled chicken stock cube, the jalapeño pepper, cilantro stems (reserve the leaves for later) ,spices and honey.  Pulse until you have a thick paste.

In a large sauté pan, heat the olive oil over medium high heat, add the chicken thighs, skin down, and cook for about 5 minutes, turn and cook another 5 minutes.  Put the chicken on a plate and reserve, lower the heat.  Add the curry paste and tomato purée, and cook, stirring constantly for 3-4 minutes.  Add the pureed vegetables, and raise heat to medium, and cook for about 5 minutes.  Add the boiling water, drained chickpeas and chicken thighs. Season with salt and pepper. Stir to make sure they are mixed well, cover and cook for about an hour, or until most of the cooking liquid has evaporated.

20 minutes before it is done, place the cup of Basmati rice in 2 cups of water, boil until all the liquid has evaporated.

Serve together, and if you have some Naan…..please use it.  You will be sopping up this curry!

From my kitchen to yours,

Carla

Murgh Makhanwala (Butter Chicken)

Butter Chicken

 

I have no idea if this is the authentic recipe, but let me tell you, it tasted damn well delicious! For me Indian food is akin to comfort food.  Blame my college room-mate, who I love dearly and her family hails from Gujarat;  she was the person who used to cook for me when I couldn’t even boil water.

I don’t think there is anything more satisfying than a deliciously spiced meal, with loads of extra tasty sauce to sop up with home-made bread, in this case, Naan.  I stole this recipe from the Saveur website.  It popped up in my inbox, and I couldn’t get it out of my head since the moment I looked at it.  Normally my main problem in making Indian food is finding all the right ingredients.  This one is fairly easy, the only ingredient missing was the fresh or frozen curry leaves, which I still haven’t managed to find here.  Hopefully, one day I will, but to tell you the truth, I don’t think it would have changed much in this dish.  This chicken is really “finger lickin’ good”…..I mean, with all that yummy sauce, it begs for you to let your table manners go for the night!  As always, the true testament of a dish being good or great….my daughter eating it all, and then taking some for lunch the next day!

So here’s what you’re going to need:

For the chicken:

1/2 cup greek yogurt

2 tbsp fresh lemon juice

1 tbsp oil

2 tsp garam masala

1 tsp crushed red chile flakes

4 cloves of garlic, minced

1 3″ piece of ginger, peeled and sliced cross-wise

Salt, to taste

1 3-4 lb. chicken, cut into 8 pieces and skin removed

For the sauce:

1 tsp crushed red chile flakes

4 cloves of garlic, minced

4 whole cardamom pods, cracked

3 whole cloves, crushed

1 28-oz. can whole peeled tomatoes, undrained

1 3″ piece of ginger, washed and grated

1 bay leaf

1/3 cup heavy cream

4 tbsp unsalted butter, cut into 1/2″ cubes

4 fresh or frozen curry leaves

Salt and freshly ground pepper, to taste

Fresh cilantro leaves for garnish

 

Marinate the chicken:  Combine all ingredients except for chicken in a food processor; purée.  Transfer marinade to a large bowl and add chicken, tossing to coat.  Cover with plastic wrap and refrigerate for at least 4 hours or overnight.  (I did overnight, I think it made a difference.)

Heat oven to 500F (250C).  Transfer chicken to aluminum foil lined baking sheet, and spoon any marinade left over on top of the chicken.  Bake chicken until light brown but not cooked through, about 20 minutes.  Transfer to a rack, set aside.

Make the sauce:  In a large pot over med-high heat, combine chile flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, and 2/3 cup water.  Bring to a simmer, reduce heat to med-low, and cook, stirring often and crushing tomatoes with a spoon, for 25 minutes.  Discard bay leaf and transfer sauce to a food processor, purée.  Return sauce to pot and continue cooking over medium-low heat until thickened slightly, about 15 minutes.  Add reserved chicken pieces and any marinade left over from the pan, along with a 1/3 cup water.  Cook, stirring occasionally, until sauce thickens and chicken is cooked through, about 10 minutes.  Stir in cream, butter, garam masala and curry leaves.  Reduce heat to low and cook until flavors meld, about 5 minutes.  Transfer to a serving platter, garnish with fresh cilantro leaves and serve with warm Naan bread.

From my kitchen to yours,

Carla