Almost three decades since his culinary rise to fame, world-renowned chef and bestselling author Jamie Oliver joins Lorraine to talk about his brand-new cookbook ‘Easy Air Fryer’. Packed full of inspiring recipes to help get us out of a food rut - from soups and salads, to scones and soda bread - Jamie's new book promises to take the hassle out of dinner time without compromising on big and bold flavours. Plus, Jamie’s in the kitchen with some dinner inspiration, showing us how to make his ‘Kerala roast chicken & curry sauce’ in an air fryer. He’ll also have some more surprising air fryer dishes for Lorraine to try too!
Kerala Roast Chicken & Curry Sauce Recipe
Serves: 6
Ingredients:
1x 1.5kg whole chicken
1 small cauliflower (600g)
4 tbsp Kerala-style curry paste
1x 700g jar of chickpeas
1 onion
2 cloves of garlic
5cm piece of ginger
1 fresh red chilli
1 bunch of coriander (30g)
1 heaped tsp mustard seeds
1 tsp ground turmeric
1 small handful of curry leaves
300g ripe cherry tomatoes
1 x 400g tin of light coconut milk
1 lemon
Method:
1. Press down firmly on the chicken breasts to break the backbone, squashing the bird slightly, then slash each thigh a few times with a sharp knife. Cut the cauli into 6 wedges, discarding any tatty outer leaves. Rub the chicken and cauli all over with 2 tablespoons each of curry paste and olive oil, a little red wine vinegar and a pinch of sea salt and black.
2. Place the chicken, breast side down, in the large air-fryer drawer and press down. Cook for 50 minutes at 200°C, or until cooked through, turning halfway.
3. Place the cauliflower in the small drawer and cook for 50 minutes at 200°C, draining and adding the chickpeas halfway.
4. Meanwhile, for the sauce, peel the onion, garlic and ginger, deseed the chilli, then finely slice it all. Finely chop the coriander stalks, reserving the leaves.
5. Put a large non-stick pan on a medium heat on the hob with 1 tablespoon of oil, the spices and the curry leaves. Fry for 2 minutes, then add the onion, garlic, ginger, chilli, a pinch of black pepper, the coriander stalks and the tomatoes. Stir in the remaining 2 tablespoons of curry paste and cook for 15 minutes, or until softened, stirring occasionally.
6. Stir in the coconut milk, then simmer on a medium-low heat until reduced to a saucy consistency. Season to perfection with salt, pepper and lemon juice.
7. Transfer the cooked chicken to a platter with the cauli and chickpeas, pour over the curry sauce, and finish with the coriander leaves. Great with fluffy lemon rice, pomegranate-spiked mango chutney, raita and poppadoms.
Recipe taken from: Jamie Oliver Easy Air Fryer: Big & Bold Delicious Food
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Broadcast on 28/01/25
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