Gurkha chicken curry | Jamie Oliver curry recipes (2024)

FAQs

How do you 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.

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.

The amount of curry powder you need to use will depend on how you're using it. If you're using it as a rub/seasoning, start with about 2 tsp. per pound of meat. If you're adding it to a yogurt marinade, we suggest adding about 2 Tbsp.

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.

Make a curry

You'll get a deeper, spicier flavor by using more paste, whereas a milder flavor is achieved with less. After the paste is stir-fried for one to two minutes, add your choice of protein and vegetables and stir-fry until they are fully cooked.

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.

Cook chicken curry for a classic curry powder dish.

This is one of the most popular meals using curry powder. Cook ingredients like onions, garlic, tomatoes, and the curry powder in a large saucepan before adding the chicken. By adding a little water, your chicken curry will become juicier as it soaks up the spices.

Add the curry powder or spice mix and cook for a minute, stirring. Add the chicken or vegetables and salt and cook for 5 minutes. Add 250ml water and bring to a simmer.

Do you mix curry with rice? ›

It's worth bearing in mind that while Japan has a lot of subtle etiquette rules, whether to mix curry roux and rice is a debate that falls outside the bounds of table manners, and either way is socially acceptable.

Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

Too short of a cooking time: Curry sauce thickens as it simmers, so you must be patient and let it achieve your preferred thickness. Avoid turning off the heat as soon as the sauce comes to a boil, which will result in a thin curry sauce.

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

The whole jar is ample for a family of four but if you're cooking for two, the reminder can be stored in the fridge for 5 days or frozen.

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.

Add in more dried spices. Nearly all the Central Thai curry pastes call for a small amount of white pepper, cumin and coriander seeds. To my taste, the aroma from these spices are among the first I notice when I eat green, masaman or panang curry.