Super Food Chicken Curry | Jamie Oliver



so I'm gonna do a beautiful superfood curry from my new cookbook Jaime's everyday superfoods this dish is super exciting because we're gonna be steaming cauliflower we're gonna be boiling rice we're gonna be roasting the chicken we're embracing herbs we're embracing spices this food is gonna fill you up with the good stuff first job we're gonna get the rice on so one of the easiest trade ups that you lovely people can do to get healthier is go from your white pastures white breads you know white rice is to whole grain has got more fiber it's actually got a more complex flavor it does need more cooking so you're going from like a 10-minute rice product to something that maybe takes 20 so a hundred grams of rice goes in a little pinch of salt so got the rice on we're going to whack the colander on to sort of make use of one pan a little trick there I'm gonna use cauliflower go through the stalk let's just leave it in little quarters like that whack that into the colander the leaves throw in there as well lid on to a cooking rice and we're steaming cauliflower as well now I've got some lovely organic yogurt 3 tablespoons and I'm gonna make a very simple dressing I've got 15 grand a little handful of mint here take the little Center leaf out here we're gonna put that to the side and then these bigger leaves here throw into the liquidiser season it with a little salt I want the juice of just half a lemon but often people take the juice and throw the outside away this zest here is quite nice that's more flavour let's go in there I'm gonna squeeze the lemon juice through my hands to catch any pips okay so let's whizz it up you're gonna get an amazing color like a beautiful pastel green so refreshing to eat oh it smells incredible so that can go straight into a little dish cauliflower nearly there I just want to take the rule on a sour but just sort of like 5-10 minutes it's cool we're gonna go back into this dirty liquidizer don't bother washing it up I'm gonna add three tablespoons of gorgeous sugar in here and I want to make a marinade okay two cloves of garlic bitter ginger about three centimeters just wet letting pinch of salt and pepper then we're gonna spice it up a gorgeous tablespoon of curry powder okay have a look at that smells amazing the same amount of tumeric there's a massive anti-inflammatory tablespoon of balsamic vinegar it's not classic at all but it's got a real kind of twang and richness that I love use the other half of the lemon where's this up again but this time we're getting big color that wonderful orange color garlic ginger that is done Oh so get yourself a nice roasting tray go in with the amazing yogurt marinade what I want to do is create surface area on the chicken chicken see how one end is thin and one end is fat we can balance out that thickness let's just do a little patchwork quilt let's just score the chicken at that fat end just go down about half a centimeter and that's gonna allow you to create surface area which equals crunch and character I want you to get little burn bits because there's a fine line between burnt bits and perfection tip this chicken into that marinade perfect time to introduce the cauliflower is now while its lightly cooked it's so open to carrying flavors so right you're still cooking fine just give it a little shake toss up you Colly some of that yogurt would just simply burn on the bottom and then some of its gonna cling to the chicken in the cauliflower you get that flavor right in there lightly seasoned it from a height with some salt not too much a little bit of pepper there's a few little extra things you can do so this is black mustard seeds these will soften and give amazing flavor this is what they make mustard elf wrinkling them from a height and they will make a difference the same with cumin just a little pinch sort of a teaspoon whack that in the oven at the top of the oven by the way 220 degrees Celsius gas mark 7 so it's been cooking for about 13 minutes let's have a little look it's looking good this rice has now had about 25 minutes let's load it up baby really really really nice let's get the chicken out now that's exactly what I want these little charred bits here these little quart bit here's and burnt bits here lovely attitude get some nice baby spinach in and around the plate like this chisel around and you're gonna get crispy bits you're gonna get little bits of see how this sort of yogurt just kind of cooked on the bottom it's delicious I'm gonna put the chicken on the board here cauliflower goes in look at the colors white green yellow with the chicken slice it up nicely have a look at this really really good this gorgeous me dressing here fill those cups of spinach up we've got the dressing on a quarter or half a finely sliced chili absolutely delicious link all these until you got carbs you got protein you've got beautiful citrus and herbs in there you got your veg in there this is rattling in about 550 calories those lovely mint sprigs this is when we sprinkle it on top and not talking let's get a little bit of everything mmm so good you don't want to eat healthy food for someone tells you to it's got to be delicious it's got to make sense this is a recipe from my new but Jamie's everyday superfood check it out if you want more of the recipes in that book if you want to have a lovely drink that complements this gorgeous lunch or dinner then click the link over here go over to our sister channel drinks tube which is fantastic all things wet until next time lots of love superfood curry mmm

35 Comments

  1. How many ingredients is that, annoys me

  2. Wonderful! Thank you for your ideas! Can I use other vegetables instead of colliflower?

  3. I even dont no what im doing here cause i dont like cooking much.

  4. Where is the curry ?? 🙄🙄🙄

  5. Transalate to arabic

  6. I’d ditch the rice…not needed.

  7. Didn't like this recipe at all! First recipe of jamie oliver that I followed, it was a disaster. The turmeric was so overwhelming even though I only added 1 tablespoon. It was just NOT edible, now added some sweet sauce to it and put it back in the oven, hoping its edible … 1/10

  8. You called this curry?

  9. 🤪🤪🤪🤪🤪🤪

  10. that is too much turmeric

  11. im the 1,200,020th view ?????????

    what
    ??!!?!??!?!

  12. Chopping the Chile whilst looking into the camera… What a God.

  13. Can someone tell me if this recipe is gluten free??

  14. I noticed something and it’s not food related. I saw two flags as door mats.
    Shouldn’t be stepping on your flag. That being said the food looks great😃

  15. thx chef

  16. good looking grub Jamie keep it up really enjoying watching your vids.

  17. Got me drooling. Looks so delicious!

  18. Starved

  19. "Wack that!!!"

  20. wow

  21. This was one of the few Jamie recipes that I've cooked that really disappointed…It was sour from all that lemon, the mint sauce did not go well with the chicken, and overall pretty bland 🙁

  22. Seriously!!! That's not even close to a curry

  23. Jamie, wann willst du endlich die Tiere leben lassen???
    Sie sind Freunde und kein Lebensmittel.
    Das versteht jedoch nur wer Empathie besitzt. Alle anderen tierfresser sind Idioten.

  24. Nju and the father are also

  25. Just wow

  26. فنتاستك

  27. I will make it now 👌😍 thanks

  28. How does he get so much zest.😯

  29. you got your vag in there
    -jamie oliver

  30. That's how a villager's place looks like. Rice, greens and curry are served separately and not dumped on each other like garbage.

  31. To me a curry ain't a curry without a sauce.

  32. Jamie, your cooking has me hook, line and sinker <3

  33. Just finished eating this, delicious, the mint adds another level to this dish

  34. The rice is not good.

  35. Wow
    😋😋

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