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Pukka yellow curry
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Total Time: 1 hour 15 minutes
Budget-friendly and delicious chicken drumsticks - exceptional value!
Ingredients:
2onions
4cloves of garlic
5 cm piece of ginger
2yellow peppers
1organic chicken stock cube
1-2fresh red chillies
½ a bunch of fresh coriander (15g)
1teaspoonrunny honey
1level teaspoonground tumeric
2teaspoons curry powder
8free-range chicken drumsticks
olive oil
1 x 400 g tinof chickpeas
1teaspoontomato purée
1 mug of basmati rice (320g)
1lemon
fat-free natural yoghurt optional
Instructions:
Peel the onions, garlic, and ginger, and deseed the peppers. Place 1 onion, 1 pepper, the garlic, and ginger in a food processor. Add the crumbled stock cube, chili (deseed for a milder curry), coriander stalks, honey, and spices, then blitz into a paste. In a large casserole pan over medium-high heat, fry the chicken drumsticks (skin off if preferred) with oil for 10 minutes until golden, turning occasionally. Remove chicken to a plate, keep the pan on heat. Roughly chop the remaining onion and pepper, add to the pan and cook for a few minutes. Add the paste, cook down for about 5 minutes. Pour in 500ml boiling water. Drain chickpeas, add to the pan with tomato purée, salt, and pepper, then stir. Return chicken to the pan, cover, simmer for about 45 minutes until the sauce darkens and thickens. For the rice, combine 1 mug (320g) rice with 2 mugs boiling water, salt, and simmer with the lid on for 12 minutes or until liquid absorbed. Serve the curry on the table with yoghurt, coriander leaves, lemon wedges, and fluffy rice on the side.