2 weeks Ago By Chanelle Georgina
Inspired by the Indian state of Kerala and his love for a British roast, Jamie Oliver has infused flavours from both countries. Describing the infusion as a "marriage", Jamie Oliver has combined a British roast and a chicken curry. "Using an air-fryer makes this an efficient recipe for cooking a whole bird in a small space," Jamie Oliver revealed.
Plus, the bird is "rubbed with fragrant spices" and served alongside vegetables, fluffy rice and crispy poppadoms. "This is a low-maintenance way to cook-up a fantastic meal for the whole family," the chef promised. Kerala-style roast chicken Serves: six people Takes: one hour 1.
5kg whole chicken One cauliflower Four tbsp Kerala-style curry paste Red wine vinegar Olive oil 700g jar of chickpeas 300g of basmati rice Half a lemon Half a cucumber Half a red chilli 150g natural yoghurt Three tbsp mango chutney Half a pomegranate Poppadoms, to serve Curry sauce One onion Two cloves of garlic 5cm piece of ginger One fresh red chilli One bunch of coriander Groundnut oil One heaped tsp brown mustard seeds One tsp ground turmeric One handful of curry leaves 300g ripe cherry tomatoes 400g tin of light coconut milk Half a lemon Method Press down firmly on the chicken breasts to break the back bone, squashing the bird slightly, then slash each thigh a few times to help the heat penetrate as it cooks. Quarter the cauliflower, discarding any tatty outer leaves. Rub two tablespoons each of curry paste and olive oil, a splash of red wine vinegar and a pinch of sea salt and black pepper, all over the chicken and cauliflower.
Place the chicken breast-side down, in the larger drawer of the air-fryer and press down. Cook for 50 minutes at 200C, or until cooked through, turning halfway. Place the cauliflower in the smaller drawer and cook for 50 minutes at 200C, adding the chickpeas halfway.
Meanwhile, peel and finely slice the onion, garlic and ginger, then deseed and finely slice the chilli. Pick the coriander leaves, finely chopping the stalks. Put a large non-stick pan on a medium heat with one tablespoon of groundnut oil, the spices and curry leaves and fry for two minutes, then add the onion, garlic, ginger, chilli, a pinch of black pepper, the coriander stalks and tomatoes, breaking them up with a spoon as you go.
Stir in the remaining two tablespoons of curry paste and cook for 15 minutes, or until softened, stirring occasionally. Pour two mugs of boiling kettle water into a pan. Halve and add the lemon, along with a pinch of salt and place on a high heat.
Tip in the rice, stir well, then cover and cook on a low heat for 12 minutes, or until tender. Leave to sit for two minutes, then fluff up with a fork. Remove the lemon and squeeze it over the rice.
Stir in the coconut milk, then simmer gently on a medium-low heat until reduced to a saucy consistency. Season and add a squeeze of lemon juice. Coarsely grate the cucumber and place in a small bowl, squeezing out the excess moisture.
Finely chop and add the chilli, then stir in the yoghurt. Drizzle with a little olive oil. Put the mango chutney into a small serving bowl.
Holding the pomegranate half cut-side down in the palm of your hand, bash the back with a spoon so all the seeds tumble out into the bowl. Mix together. Spoon the rice onto a serving platter or board, place the cooked chicken on top, then arrange the cauliflower and chickpeas around the sides.
Serve the curry sauce in a bowl, with the smaller bowls of cucumber yoghurt and mango chutney on the side, and a stack of poppadoms. Scatter over the coriander leaves, then tuck in..
