delicious Australia – June 2017

This low-fat curry is

baked in the oven and,

while it’s quick to while it’s quick to

make and only uses a make and only uses a

few ingredients, it’s few ingredients, it’s

really big on flavour.really big on flavour.

FRAGRANT CHICKEN FRAGRANT CHICKEN
& BUTTER BEAN CURRY& BUTTER BEAN CURRY
SERVES 4SERVES 4

2 tbs olive oil2 tbs olive oil
6 chicken thigh fillets, 6 chicken thigh fillets,
choppedchopped
2 onions, thinly sliced2 onions, thinly sliced
3 garlic cloves, thinly sliced3 garlic cloves, thinly sliced
5cm piece (25g) ginger, 5cm piece (25g) ginger,
thinly slicedthinly sliced
1111 // 22 tbs curry powder tbs curry powder
2 long red chillies, thinly sliced2 long red chillies, thinly sliced
3 vine-ripened tomatoes, chopped3 vine-ripened tomatoes, chopped
1 tbs white wine vinegar1 tbs white wine vinegar

400g can butter beans400g can butter beans

Coriander sprigs, lime wedges and Coriander sprigs, lime wedges and

basmati rice, to servebasmati rice, to serve

Preheat oven to 170°C.Preheat oven to 170°C.

Heat the oil in a large, shallow Heat the oil in a large, shallow

ovenproof pan over high heat. Add ovenproof pan over high heat. Add

chicken, onion, garlic, ginger, curry chicken, onion, garlic, ginger, curry

powder and half the chillies. Cook, powder and half the chillies. Cook,

stirring occasionally, for 15 minutes or stirring occasionally, for 15 minutes or

until well browned. Add tomato and until well browned. Add tomato and

stir to combine.stir to combine.

Place pan in the oven and roast for Place pan in the oven and roast for

20 minutes or until sauce is darkened 20 minutes or until sauce is darkened

and sticky. and sticky.

Meanwhile, place the vinegar and the Meanwhile, place the vinegar and the

remaining chilli in a small bowl and set remaining chilli in a small bowl and set

aside for 30 minutes to pickle.aside for 30 minutes to pickle.

Remove pan from oven. Reserving Remove pan from oven. Reserving

(^11) // 33 cup (80ml) liquid, rinse and drain butter cup (80ml) liquid, rinse and drain butter
beans. Add beans and reserved liquid to beans. Add beans and reserved liquid to
curry and return to oven for a further curry and return to oven for a further
10 minutes or until reduced slightly.10 minutes or until reduced slightly.
Serve curry with rice, coriander, lime Serve curry with rice, coriander, lime
wedges and pickled chilli.wedges and pickled chilli.
delicious.com.au/recipesdelicious.com.au/recipes
For more quick and easy For more quick and easy
midweek meals from Jamie.midweek meals from Jamie.
JAMIE OLIVER.JAMIE OLIVER.
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