Gurkha chicken curry | Jamie Oliver curry recipes (2024)

FAQs

How to use Jamie Oliver curry paste? ›

Preparation and Usage

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce. Stir in pulses.

Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Simmer / Reduce the curry sauce

Simmering the curry sauce is the simplest method for reducing the sauce. Set the curry to simmer at a lower temperature for a longer period of time, this thickens the sauce and as a bonus also intensifies the flavor. The longer you leave your sauce to simmer, the thicker it will become.

The amount of curry paste you use for one batch of curry depends on the strength of your paste and your personal spice tolerance, so taste the paste before you start! If it's really strong, start with about 2 tablespoons of paste for a batch of curry for four.

The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir fries.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Why is my chicken curry not tasty? ›

The answer is definitely a lack of salt. Particularly if you're new to cooking or new to cooking dishes like curries and stews, you might not be accustomed to the amount of salt you need to add to your food to bring out the flavor of the dish.

A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.

If you're okay with thinning the curry, pour 1 US tbsp (15 ml) of milk into the pot that has the curry sauce in it, and mix it in to reduce the heat. You could also add abouy 1 US tbsp (15 ml) of coconut milk to the curry sauce to cool it down if it matches the flavor or if the curry already has a coconut base.

To thicken curries naturally, consider using ingredients like coconut milk, yogurt, ground nuts, or pureed vegetables such as tomatoes or onions. Alternatively, you can create a slurry with cornstarch or flour and water and stir it into the curry to achieve the desired consistency.

You can use it in a marinade or as a rub for chicken, fish, or beef. Mixing it with vinegar or yogurt will result in a tasty salad dressing. What's more, adding curry paste at the beginning of cooking can help you build flavor in soups and stews.

Curry Paste Marinade

The general rule is to marinade overnight for best results, but if you're strapped for time as everyone is these days, then 2 hours will suffice. This is the simplest way of using the curry paste as all you need to do is evenly coat your meat, fish, tofu or vegetables and let it work its magic.

You can also boost the flavor of a store-bought paste that you consider a bit “weak” by adding more of the spices and herbs it already contains. For example, I find store-bought massaman curry paste to be a bit light on the spices, so I add some extra.