Jamie Oliver wowed fans as he showed off his “really simple” roast chicken dinner curry recipe.
The TV chef used the Channel 4 show, Jamie’s Air Fryer Meals, to spotlight some of the inventive ways people could use air fryers.
One fan said of the recipe: “That chicken dish looked absolutely yummy, will be trying this.”
Jamie explained that air fryers are commonly used to make perfect chicken wings, as they provide the dish with the ideal crispy coating. However, he posed an important question, saying people can go one further than just wing.
He said: “The question is, can you do a whole chicken in the air fryer and the answer is yes.”
Jamie flattened the roast chicken down so it could fit in the air fryer. He also sliced the meat in a few areas to allow the heat to penetrate and ensure the chicken was properly cooked.
The chef listed the full method on his website and explained that you should then quarter the cauliflower and place that in the other compartment of the air fryer.
Then 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, getting into all the nooks and crannies.”
Jamie said the recipe is “really simple” – 50 minutes at 200C. Put the chicken breast side down for the first half, and then flip it over. Place the cauliflower in the smaller drawer and cook for 50 minutes at 200C, adding the chickpeas halfway.
For the rest of the method, the chef said to 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 medium heat with one tablespoon of groundnut oil, the spices, and curry leaves, and fry for 2 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 with salt, pepper and 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 and 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.
