Jamie: Keep Cooking and Carry On
By Jamie Oliver
About the recipe
Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways.
Recipe From
1 mug of basmati rice (300g)
2 x 200g skinless chicken breasts
1 teaspoon jalfrezi curry paste
2 little gem lettuces
1 lemon
CURRY SAUCE
2 onions
2 cloves of garlic
4cm piece of ginger
olive oil
optional: 2 fresh red chillies
1 heaped tablespoon jalfrezi curry paste
1 heaped tablespoon mango chutney
1 x 400g tin of quality plum tomatoes
1 x 400g tin of light coconut milk
1 x 400g tin of chickpeas
I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!
Swap the chicken for cubes of paneer or tofu, or any chunky veg, such as sweet potato, squash or red pepper.
Chuck in a handful of fresh or frozen spinach at the end of cooking.
Double up the curry sauce and freeze the extra portions for a speedy meal another day. Pour into reusable freezer bags and freeze flat to make them super-quick to defrost.
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