Super Food Family Classics
By Jamie Oliver
45 mins
Not Too Tricky
serves 4
About the recipe
The vitamin C from the peppers, chillies and tomatoes helps us to absorb the iron found in the beautiful spices in my homemade jalfrezi paste – double win!
Recipe From
Ingredients
2 heaped tablespoons of jalfrezi curry paste
3 heaped tablespoons natural yoghurt
4 x 120g skinless chicken breasts
2 fresh green chillies
3 mixed-colour peppers
2 tablespoons white wine vinegar
2 mixed-colour onions
300g basmati rice
1 x 400g tin of plum tomatoes
cayenne pepper
½ a bunch of fresh coriander (15g)
1 lemon
Method
- Jarred Indian curry pastes are very good and convenient, but making your own is even better. In a bowl, mix the paste with 1 heaped tablespoon of yoghurt and a pinch of sea salt. Cut each chicken breast into four even-sized chunks and toss in the mixture, massaging well, then leave to marinate.
- In batches, prick then blacken the whole chillies and peppers over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over. Pop into a bowl, cover with clingfilm for 10 minutes, then scrape off as much black skin as you can, discarding the stalks and seeds, and chop into 4cm chunks. Deseed the chillies and lay in the vinegar on a small plate to lightly pickle.
- Peel the onions, then cut into quarters and break apart into petals. Place a large casserole pan on a medium-high heat, scatter in the onions and dry fry for 8 minutes, or until starting to char. Remove from the pan and use tongs to add the chicken in one layer, scraping up any excess marinade as you go. Fry for 2 minutes per side, or until golden, then return the onions to the pan with the chopped peppers and toss for 2 minutes to get the flavours going.
- Put the rice into a pan of boiling salted water. Pour the tinned tomatoes into a sieve over the rice so all the juice runs through, then cook according to the packet instructions and drain.
- Tear the tomatoes into the chicken pan, add 150ml of water, simmer for 10 to 15 minutes, or until the sauce is the consistency you like, then taste and season to perfection.
- Serve the curry and rice with the remaining yoghurt, a pinch of cayenne, the picked coriander leaves, lemon wedges and with the pickled chillies on the side.
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