Sweet Yellow Chicken Curry

I came across this really great recipe by Jamie Oliver over on his website. The recipe was called 'Pukka Yellow Curry'. As it turned out, I had all of the ingredients to hand and figured, why not? And just like that, dinner was sorted. Granted that I never follow a recipe to the letter, I do think that I stuck pretty close to the original... With a few exceptions here and there, of course. I love the sweet warmth this recipe brings and it was a major hit with the kids; I didn't even get any complaints about it being 'chicken, again!'

You will need:

Conservatively serves 5

• 10 Quality chicken drumsticks, skins on
• 1 Tablespoon of coconut oil
• 1/2 A teaspoon of salt
• 2 Yellow bell peppers, one half grated/finely sliced; the remaining, roughly others chopped
• 2 White onions, skins peeled and roughly chopped
• 4 garlic cloves, minced
• 1 Tablespoon of minced ginger
• 60g Fresh coriander, leaves and stems (save a few of the leaves for garnishing)
• 1 Teaspoon of turmeric
• 1 Tablespoon of medium curry powder
• 1 Chicken stock cube
• 1 Tablespoon of runny honey
• 1 Teaspoon of tomato puree
• 1 400g can of chickpeas, water drained
• A pinch of black pepper
• 500ml of hot water
• Some plain natural yoghurt for serving, optional

How To:

1. Begin by preparing your vegetables and spices and ready them to one side.

2. Heat the coconut oil in a large wok and brown the chicken, seasoning with some salt and a pinch of black pepper. Using some tongs, remove the chicken from the wok and let it rest aside on a plate.

3. Add the grated yellow peppers, half of the onions, minced garlic, ginger, finely chopped coriander stems to the juices left in the wok and cook for 5 minutes. Then add in the curry powder, turmeric, tomato puree, chicken stock cube, runny honey and chickpeas. Stir continuously on the heat until you have an even mixture. Add in the rest of the yellow peppers, onions and hot water. Bring to the boil.

4. Add the remaining yellow peppers and onions to the wok and stir. Now, lay your chicken in the wok and give it another good stir, spooning all of the ingredients over the drumsticks. Arrange the chicken so that the pieces fan outward.

5. Lower the heat and simmer for 40 minutes or until the chicken is tender and the liquids have reduced to a nice, rich and thickened consistency. Scatter the last of the coriander leaves and quickly spoon some yoghurt (in a circular motion) over the curry and you're good to go.

Your 'Sweet Yellow Chicken Curry' is now ready to be plated up or you can can bring it to the table and impress your guests by allowing them to self serve.

We are serving our curry with some white fluffy Basmati rice. Or, for something a little more fragrant, why not try my 'Flavourful Basmati Rice' recipe, which you can find here.