Sunday, April 24, 2011

I Heart Cooking Clubs :Jamie Oliver’s Favorite Curry Sauce – Chicken Version

This is chicken or eggs week at I Heart Cooking Clubs with Jamie, and I chose a curry dish I knew we would like (even if it was hot Anita dared to try it) .
The recipe is simple and aside fenugreek and curry leaves the other ingredients are usually in my pantry.
I made a fragrant rice from '30 minutes recipes' by Nigel Slater who is Jamie's friend so I'm sure he's not going to mind and we were all set !

Buona Pasqua a tutti !

Jamie Oliver’s Favorite Curry Sauce Chicken Version

from Happy Days with the Naked Chef, 2002

  • 5 tablespoons vegetable oil
  • 2 teaspoons black mustard seeds
  • 1 teaspoon fenugreek seeds (I didn't find them)
  • 3 fresh green chillies, seeded and thinly sliced
  • 1 handful of curry leaves (I didn't find them either)
  • 2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
  • 3 onions, peeled and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 6 tomatoes, chopped (I used one large can tomatoes)
  • 1 14 oz can coconut milk
  • salt
  • 4 chicken breasts, sliced into 1/2 inch strips ( I've used the upper thighs)
  • 1 tablespoon coriander seeds, crushed

Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds (or don’t), fresh green chillies, curry leaves (or not) and ginger. Stir and fry for a few minutes. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chili powder and turmeric. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes, then add 1 or 2 wine glasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.

Stir-fry the chicken strips and coriander seeds until lightly colored, then add your sauce and simmer for 10 minutes.

Serve with steamed basmati rice.


Letiziando said...

Interessante alchimia di ingredienti per creare un piatto dal sapore originale e sono certa super gustoso :)

Auguroni di Buona Pasqua a te e famiglia.

Cakelaw said...

What a lovely looking meal. Happy Easter Natalia!

LDH said...

Oh, what a flavorful chicken dish you made. It looks so good!

I think Jamie would be proud :)

Thank you for your sweet Easter wishes... blessings to you are your family too! We are having a quiet day, just my husband and youngest daughter. After such a busy week with visiting kids I am a little tuckered out.

girlichef said...

Oh, so many delicious curries this week at IHCC...I'm loving it. This one sounds great, too...yummmm ;)

Happy Easter to you and yours!

MM said...

I've only had curry made with plain old curry powder, so I've never been much of a fan. But this looks delicious!

Claudia said...

Oh this looks grand - warming for a chilly spring! And I do love my curries.

Deb in Hawaii said...

Yum! I made a curry too--Jamie has so many different recipes. This one looks delicious--no wonder it's his favorite. ;-)

Yvette said...

What a lovely choice for this weeks challenge,it looks delicious.

Maria♥ said...

I love curry! Your curry looks lovely.


Acky said...

questo pollo al curry particolare mi piace molto. Da quando ho scoperto quanto ci sta bene il latte di cocco lo cucino spesso così, ma questo mix lo dovrò provare. Mi ha fatto venire che è tutto dire dopo quello che ho mangiato oggi! buona Pasquetta!

Kim said...

Your chicken curry looks luscious and creamy! Love it.

Natashya KitchenPuppies said...

Yum, I love a good curry! So perfect for our still-cool evenings.

TeaLady said...

LOVE curry. Have to try this one. LOOKS fantastic!!