Pukka yellow curry | Easy & Simple Recipe

As we usually do, we share with you our best recipes from whole over the world. In Today’s table we have a great Indian recipe, it’s the Pukka yellow curry.

Pukka Yellow Curry is the perfect Indian Chicken Recipe. It’s Ideal as a side dishes or independent comfort meal, with a rich creamy sauce highlighted with chicken flavors. This budget-friendly chicken drumstick recipe is great value and tastes phenomenal and it’s perhaps one of the easiest of the whole internet with a guaranteed excellent result.

Before we start we just want to remember that we found this recipe in Jamie Oliver’s Website. It’s a relevant recipe and very easy to make and don’t need a lot of ingredients. You can make it in just one hour.

Yes, This Pukka Yellow Curry is ready in just one hour.

The Pukka Yellow curry recipe ingredients shown below serves for 4.

Let’s Start right now and make this Pukka Yellow Curry The best one in the world.

What You Need for This Pukka Yellow Curry:

• 2 onions
• 4 cloves of garlic
• 5 cm piece of ginger
• 2 yellow peppers
• 1 organic chicken stock cube
• 1-2 fresh red chillies
• ½ a bunch of fresh coriander , (15g)
• 1 teaspoon runny honey
• 1 level teaspoon ground tumeric
• 2 teaspoons curry powder
• 8 free-range chicken drumsticks
• olive oil
• 1 x 400 g tin of chickpeas
• 1 teaspoon tomato purée
• 1 mug of basmati rice , (320g)
• 1 lemon

What you need to do :

1. Peel the onions, garlic and ginger and deseed the peppers.
2. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
3. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (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.
4. Roughly chop the remaining onion and pepper 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.
5. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
6. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
7. With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
8. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

This is It. Enjoy your Easy Pukka Yellow Curry Recipes with your family and friends and show them you’re the greatest chef ever.