I love curry in just about every incarnation I’ve had the pleasure to experience it. Thai, Indian, spicy, mild, you name it, I will probably eat it. Curry doesn’t have to be spicy or taste any certain way. Curry is not even a spice unto itself. It can be any mixture of spices, sometimes just a few, or up to 20! This curry recipe came from Jamie Oliver, one of my favorite celebrity chefs. This is an Indian version that has perhaps been slightly Americanized. There are no unusual ingredients, and the preparation is not complicated. It’s packed full of flavor without being spicy. If you like more heat, use a bit more chile, or a spicier curry powder. For less heat, use less chile or leave it out. I found to be mild as prepared here.
If you don’t like dealing with whole pieces of chicken in sauce, you can substitute boneless chicken thighs, cut into bite sized pieces. But using the whole pieces not only makes for a pretty presentation, but also makes this very quick to throw together and easy on the budget too! Since the meat is braised in the sauce, it’s quite tender and comes off the bone easily with a fork.
Yellow Chicken Curry with Chickpeas
(slightly adapted from jamieoliver.com)
4 cloves of garlic
1 thumb-sized piece of ginger
1 yellow pepper
1 cup fresh green beans
1 tsp. chicken base or bouillon
1-2 fresh red chiles
½ a bunch of fresh cilantro
1 teaspoon honey
1 teaspoon ground turmeric
2 teaspoons curry powder (any kind)
8 chicken drumsticks or thighs
1 can chickpeas, drained and rinsed
1 teaspoon tomato paste
1 cup basmati rice
Plain yogurt for garnish, if desired
Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, yellow pepper, the garlic and ginger into a food processor. Add the bouillon and add the chili (deseed it first, if you prefer a milder curry), the cilantro stalks, honey and spices, then blitz to a paste.
Place a large casserole pan on a medium-high heat and fry the chicken (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in two cups of boiling water. Drain the chickpeas and add along with the tomato paste and a pinch of salt and pepper, then stir well. Return the chicken to the pan, add the green beans, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
While the chicken cooks, boil a pot of water, as if you were making pasta. Add rice. Boil for 8 minutes. Drain. Put the lid back on and let sit until you are ready to serve. This helps give you that wonderful texture you see in Indian restaurants where the grains of rice are separate instead of sticking together.
Serve the curry with a few dollops of yogurt (if using) and a scattering of cilantro leaves, with lemon wedges for squeezing over and the fluffy rice on the side.