Jamie Oliver's Ministry of Food Week 5-Curry Week

Hello Dear Reader,

I so enjoyed the Jamie Oliver, Ministry of Food again this year and I have some great new recipes, hints and tricks to add to my repertoire. The teachers/educators are all super lovely, encouraging and very good at what they do. I think they must come from a teacher background and are then trained in all things Jamie Oliver.

It is a very well oiled machine, we have 1 1/2 hours from go to whoa each week and often there is another class starting just after ours, so the kitchen is reset each time, as good as new, in preparation for the next class. I think it is very good value for money, $20 a week, $100 in total. And you get to take home a very generous meal you've cooked at the end of each week.

Here is a little snippet of the video they play at the end of the last week, Jamie Oliver encouraging you to spread the love a bit more and share the recipes you've learnt. 

So, here I am, doing exactly that, sharing the love of another wonderfully easy recipe. The final week was all about curry, we made Jamie's Chicken Rendang and homemade Chapati. Delicious, easy and quick.

You start out by making a super easy curry paste, just 7 ingredients 

2 onions, 2 large thumb sized pieces of ginger, 4 cloves of garlic, 1 bunch of coriander (twist off the stems and save the green tops for later)  2 red chillies, 1 teaspoon turmeric and 1/2 a teaspoon of cinnamon. Roughly chop the onions, ginger, garlic, chillies and the stems of the coriander, then blitz them in a food processor until smooth. Now add the turmeric and cinnamon, give the curry paste a really good stir and set aside until needed

Seal the chicken thighs (450 grams, cut into 3 cm chunks) in a hot pan, then remove it to a bowl. Now add the wonderfully fragrant curry paste to a pan on medium low heat, sauté for about 15 minutes, stirring occasionally, until lightly golden. 

Return the sealed chicken to the pan along with one can of coconut milk, bring to the boil, turn heat down to low and let blip away for 30 minutes until reduced and thickened.

During that time, pop the rice on and make your simple Chapati's. 

In a bowl combine 250 grams of wholemeal flour, 1 1/2 tablespoon olive oil, 1/2 a teaspoon of salt and 150 ml of tepid water. Use a fork to bring the dough together in the bowl

Then knead on a floured surface till smooth

Portion chapati dough into 12 equal pieces, roll each potion out until super thin, turning and flouring as needed

Heat a medium sized fry pan, on medium heat, add a chapati, cook around 2 minutes a side until cooked through

Don't be tempted to overcook them, they will lose their unique flexibility 

We served our curry with the chapati's, steamed basmati rice, chopped coriander, lime wedges, extra chilli and sautéed lemon and garlic spinach 

It was a wonderful end to a great class, we all sat down for a "family" meal at the end of the class. This chicken curry is full of flavour, the meat is fall apart tender and the chapati's make an excellent accompaniment. 

We made a half portion of this recipe at the class, but it was still ample for the 2 of us with one little bowl of leftovers.

Over to you, do you have a favourite Jamie Oliver recipe?

Have a lovely day
💗Fi

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