Jamie’s South East Asian Chicken Curry with Fluffy Rice

Now I am slightly biased, I would eat anything Jamie Oliver put in front of me. I have nearly all his books, dvd’s, eaten in his restaurants and had a cooking classes at his recipease store. I can honestly say he is the reason I started cooking and growing. His Jamie at home book is my favourite recipe book (and I have a lot of recipe books) and the accompanying series I could watch again and again. But.. none of this has influenced my review of this dish. Honest.

I love it, i love it, i love it. I love Jamie, I love this curry. Seriously though I cannot find fault with this. As a quick midweek curry this was as good as it gets. Its a basic curry with good natural, fresh flavours. The fresh coriander and the lime juice are the winning elements. Its easy for a curry to get bogged down and taste heavy. This on the other hand tasted fresh and vibrant while still satisfying that curry need.

So, fry your onion and pepper till soft. Then add the garlic, ginger and the finely chopped stalks from the coriander. Once these have softened add the curry powder and turmeric and keep cooking for a couple of minutes. This will release all the lovely flavours and aromas from the spices. Put the chicken thighs into the pan and cook for a few minutes to seal and then pour in the coconut milk and stock, bring to the boil and simmer for 10 to 15 minutes. For the last 5 minutes add the cherry tomatoes. While this thickens cook the rice in twice as much water for 7 minutes then remove from the heat and steam with the lid on for at least another 7 minutes. Once the curry has thickened add lime juice and if you have some, some mango chutney, season to taste. When serving scatter with the coriander leaves and give every one a slice of lime. Once they taste how well it goes they will want more.

P.S. I love Jamie

This meal is from our hello fresh box Www.hellofresh.co.uk

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