Category: chicken

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chicken coconut curry food tomato

jamie oliver’s cornershop curry

cornershop curry

Unashamedly lifted from one of his YouTube videos, I had to write down Jamie Oliver’s cornershop curry as it’s a blinder. It’s not complicated, but I’ve made it twice and people have begged for more.

The whole thing is up there, but I’ve written it out below so I can make it again without having to watch the video! Go and check it out though, lots of classic Jamie shortcuts that don’t compromise on flavour. The gimmick is – as you may have guessed – is it is made from all store cupboard ingredients, or things easily found from your local convenience store. Jamie Oliver’s cornershop curry has now entered my regular rotation as a crowdpleaser. His approach is a fusion of traditional Indian flavours and techniques with a modern twist, making it a popular choice for UK home cooks and foodies alike.

My recommendation – not sponsored! – is to use Geeta’s mango chutney. It’s so good. Sweet but really heavily spiced, it builds a great base for this gravy and serve more on the side for dipping. Terrific!

I make one significant change: I brine the chicken breasts. If you have the time dunk your meat in salted water for a few hours beforehand; the chicken will be moist and so tasty. Very difficult to overcook too. Completely optional but I always do that if I’ve had time to prep.

By using ingredients that are readily available in most UK convenience stores, this dish is very accessible regardless of location or cooking experience. What’s great about Jamie Oliver’s cornershop curry recipe is that it can be easily adapted to suit different tastes and dietary requirements. For example, you can swap out the chicken for tofu or chickpeas to make it vegan or vegetarian-friendly. You can also adjust the level of spiciness to your liking, by adding a more potent curry paste. The versatility of this recipe makes it a go-to for busy weeknights or impromptu dinner plans, and the fact that it’s both delicious and nutritious is an added bonus.

Want more midweek curries? Try my turkey tikka, or this cauliflower and lentil curry. Or for more of a showstopper, my whole roast chicken katsu curry.

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jamie oliver's cornershop curry

A dead easy weeknight curry recipe you can knock out with common ingredients.
Course Main Course
Cuisine Indian
Keyword curry, easy
Prep Time 5 minutes
Cook Time 40 minutes
Brining 6 hours
Servings 4
Calories 1300kcal
Author Gary @ BigSpud

Ingredients

For the chicken and brine:

  • 2 chicken breasts
  • 1 star anise
  • table salt see method
  • 1/2 teaspoon turmeric

For the curry sauce:

  • 1 tablespoon curry paste whatever you like
  • 1 onion
  • 2 cloves of garlic
  • 4 cm piece of ginger
  • 1 large pepper deseeded and diced
  • 1 heaped tablespoon mango chutney
  • 400 g tinned tomatoes
  • 400 g light coconut milk

Instructions

For the brine:

  • Cover the chicken with a sheet of greaseproof paper, and bash them to about 2cm thick. Take a bowl deep enough to carry the chicken and put on scales. Fill with water and note the weight. Work out 6% of that weight (I usually shout at Google for the answer) and add that much salt. Add the star anise and turmeric, stir well and submerge the chicken. Leave in the brine between 3 and 6 hours.

For the curry sauce:

  • Peel and coarsely grate the onions, garlic and ginger. Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
  • After a few minutes add the pepper. Once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly to avoid it catching and burning.
  • Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
  • Pour in the coconut milk then simmer for 10 to 15 minutes, or until the consistency of your liking. You may wish to add a splash of water to get it right.
  • Drain and pat dry your chicken, discarding the brine ingredients. Either using a grill or frying pan, cook the chicken quickly on both sides over a high heat.
  • Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through that's a good thing, as it will finish cooking in the sauce and not be overcooked. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to your liking.
  • Serve the curry with rice and / or bread, and extra mango chutney.

Notes

You can sub out the protein for almost anything else, a piece of fish, cauliflower, tofu, seitan, whatever you want. Sub in a hotter paste for more fire in your belly.
Categories
carrots chicken potatoes

one tray roast chicken dinner

I love a roast dinner but I don’t love the mess you have to create to make it. With this one tray roast chicken dinner recipe everything is done in one baking tray, so you only have one thing to clean up at the end. Potatoes, chicken, gravy, peas, carrots all in one pan. It pretty much takes care of itself so you can leave it to get on with cooking while you do other things.

It’s a real time-saver and more importantly, a washing up saver! This would work really well with other meats such as lamb, pork and turkey too.

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one tray roast chicken dinner

A quick and easy way to prepare a roast dinner
Course Main Dish
Cuisine English
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
Servings 4 people
Author Gary @ BigSpud

Ingredients

  • 1 whole chicken about 1.5kg
  • dried herbs of your choice e.g. sage, rosemary, thyme
  • 4 carrots
  • 500 g potatoes e.g. Maris Piper
  • 500 ml chicken stock
  • 3-4 handfuls frozen peas
  • 2-3 sprigs fresh herbs (optional) e.g. rosemary, sage, bay

Instructions

  • Get the oven on to 180C.
  • Untie the chicken and open the legs so hot air can penetrate the bird. Slather with oil, season with salt and pepper and sprinkle over your favourite dried herbs. Pop in the tray and put in the oven.
  • While the chicken gets started, peel and halve your carrots. Peel your potatoes and chop into golf-ball size chunks.
  • Once the chicken has had 30 minutes, take the tray out and scatter the carrots and potatoes around the chicken. Give them a turn in the fats and oils in the base of the tray, and season the vegetables. Put back in the oven.
  • After a further 20 minutes, you can add fresh herbs if using. 30 minutes after this, check the chicken. The best way to do this is by using a probe thermometer where it should read over 70c, or pierce the thickest part and ensure the juices run clear. Remove the chicken to a board to rest. If the chicken isn't done keep checking every 10 minutes. Once the chicken is removed you can add 500ml chicken stock.
  • After 20 minutes give everything a good turn in the stock and scatter over the frozen peas. Return to the oven.
  • After 10 more minutes everything should be done. Carve your bird, add carrots, peas and potatoes to your plate and ladle over the gravy. Enjoy!

Video

Categories
chicken curry

whole roast chicken katsu curry

One of my favourite comfort foods is a chicken katsu curry. Crispy panko breadcrumbs, tender meat, mildly spiced curry sauce… it’s so enjoyable. You know what else I like? A roast chicken. So one Sunday I thought, why not combine the two? A whole roast chicken katsu curry!

Simple really; make a katsu-style sauce from two ingredients – or use your own katsu sauce if you prefer – then baste and roast a chicken on top. Easy!

I’ve served it here with another of my favourite things: roast cauliflower. And some rice perfumed with preserved lemons.

Why not try it for your next Sunday roast with a twist?

If you’d prefer a more usual chicken katsu curry, check out my recipe here. Or for something a little different, try my black garlic and chicken coconut curry.

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whole roast chicken katsu curry

Course Main Dish
Servings 6 people
Author Gary @ BigSpud

Ingredients

For the chicken

  • 1 whole chicken about 1.5kg
  • 1 heaped tablespoon curry paste e.g. korma
  • 500 ml coconut milk
  • 50 g breadcrumbs panko if you can get them

For the tangy rice

  • 300 g basmati rice
  • 1 red onion
  • 1 preserved lemon
  • 1 teaspoon sesame oil

For the roast cauliflower

  • 1 large cauliflower
  • 2 cloves garlic
  • 1/2 teaspoon cumin
  • 1 teaspoon black onion seeds

Instructions

For the chicken

  • Preheat the oven to 170C. You'll need two baking trays, and a lidded pot or dish.
  • Put a baking tray big enough to take the chicken on the hob and over a medium heat. Add the curry paste and cook for a minute until sizzling. Add the coconut milk and stir well to combine. Once the curry sauce starts to bubble, turn the heat off, put the chicken into the sauce and baste the chicken with some of the sauce. Put into the oven for about 1 hour 20 minutes, or until cooked to your liking. You may want to baste once or twice during cooking. After an hour, sprinkle over the breadcrumbs to crisp up.
  • Allow the chicken to rest for at least 10 minutes before carving and serving.

For the cauliflower

  • Trim the cauliflower of stalks and leaves, and enough base so it sits flat in a lidded pot. In a pestle and mortar combine the garlic, seeds and curry powder with a pinch of salt, and add oil to form a paste. Douse the cauliflower with the mixture, put into the pot and add the lid. Cook for 45 minutes or until tender.

For the rice

  • Fill your kettle with water and set to boil. Slice the onion into half moon. In a baking tray add some oil and put over a medium heat. Fry the onions for a couple of minutes until it starts to soften. Halve the lemon and add to the pan along with the rice and oil. Add 700ml of water from the kettle, a large pinch of salt and bake in the oven for 20 minutes or until the rice is tender. You may need to add a splash more water if the rice on top starts to dry out.
Categories
chicken meat recipes red onion yoghurt

chicken souvlaki

Most people’s best food memories, aside from the childhood dinner table ones, come from a holiday experience. For me it was the perfect steak in New York, an amazing chocolate dessert in Florida, or even a lamb chop in the Peak District. The good times mingle with the food, being with friends and family, and a rose-tint descends on the memory. Back home, in your familiar surroundings you try and recreate that magic to capture those good feelings.

That’s the idea behind James Villas’ #MyHolidayDish campaign. Working with the brilliant Jo Pratt, she came up with holiday-inspired dinners such as Puglia Pasta Con Le Cozze, Rhodian Whole Baked Snapper and Cypriot Souvlaki. Here’s my take on it, a chicken souvlaki.

I took Jo’s recipe and swapped the pork for chicken, added my own pickled onions and have included a recipe for flatbreads if you want it. If it’s too much faff, buy your own flatbreads and tzatziki.

You can find Jo’s original recipe here, or here she is on video cooking the kebab:

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chicken souvlaki

Author Gary @ BigSpud

Ingredients

  • 8 chicken thighs
  • Juice of ½ lemon
  • 2 teaspoons dried oregano
  • 1 teaspoons dried paprika
  • 2 cloves garlic peeled and crushed
  • 1 red onion peeled and sliced
  • 2 tablespoons red wine vinegar
  • Pinch sugar

For the flatbreads:

  • 300 g self raising flour
  • 1 teaspoon baking powder
  • 300 g natural yoghurt

For the tzatziki:

  • 1 cucumber halved and deseeded
  • 200 natural yoghurt
  • Small handful of chopped parsley
  • 1 clove garlic
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons white wine vinegar

Instructions

  • For the chicken, mix the chicken, lemon, oregano, paprika and garlic together with a tablespoon of oil thoroughly, season with salt and pepper and cover. Marinate for at least 30 minutes.
  • For the flatbreads, mix the flour, baking powder and yoghurt with a pinch of salt to a smooth dough. Cover for 30 minutes.
  • For the tzatziki, grate the cucumber and dust with salt. Leave to drain in a sieve for 10 minutes, then squeeze out as much of the moisture as you can. Combine with all the other dip ingredients.
  • For the onion pickle, cover the red onion in vinegar and a pinch each of salt and sugar.
  • Get your grill really high, or light the barbecue. When hot, skewer your chicken and cook for 15 minutes or until cooked through. Leave to rest on one side while you portion the flatbread dough into 8 balls. Press into thin circles and cook for a minute or two on each side until puffed up. Serve the meat in the breads and top with lovely pickles, tzatziki and your favourite salad.

James Villas kindly provided the ingredients to cook this with.

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