Jamie Oliver answers air fryer question as 'really simple' roast chicken dinner curry recipe wows fans

Jamie Oliver wowed fans as he showed off his "really simple" roast chicken dinner curry recipe.

The TV chef returned tonight to front a new Channel 4 show, Jamie's Air Fryer meals. The chef used the show to put a spotlight on some of the inventive ways people could use air fryers.

Jamie explained air fryers are commonly used to make perfect chicken wings as it provides the dish with the ideal crispy coating. However, he posed an important question as he said people can go one further than just a wing.

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He said: "The questions is, can you do a whole chicken in the air fryer and the answer is yes." Jamie's proceeded to flatten 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 penetrate and make sure the chicken is properly cooked. The chef listed the full method on his website as he explained you should then quarter the cauliflower and place that in the other compartment of the air fryer.

The next step said: "Rub 2 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 easy as he said: "The cooking is really simple. 50 minutes at 200C. Chicken breast side down for the first half and then flip it over."

On his website, he added: "Place the cauliflower in the smaller drawer and cook for 50 minutes at 200ºC, adding the chickpeas halfway."

For the rest of the method, the chef explained: "Meanwhile, for the curry sauce, 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 1 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 2 tablespoons of curry paste and cook for 15 minutes, or until softened, stirring occasionally.

"Pour 2 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 2 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 to perfection 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. 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."

Fans following the show on social media platform X were were wowed by the recipe. Gail said: "That chicken dish looked absolutely yummy will be trying this"

Jamie Oliver explained the full list of ingredients on his website, which includes:

• 1 x 1.5 kg whole free-range chicken

• 1 small cauliflower

• 4 tablespoons Kerala-style curry paste

• red wine vinegar

• olive oil

• 1 x 700 g jar of chickpeas

• 1 mug of basmati rice (300g)

• ½ a lemon

• ½ a cucumber

• ½ a red chilli

• 150 g natural yoghurt

• 3 tablespoons mango chutney

• ½ a pomegranate

• poppadoms , to serve

• CURRY SAUCE

• 1 onion

• 2 cloves of garlic

• 5 cm piece of ginger

• 1 fresh red chilli

• 1 bunch of coriander (30g)

• groundnut oil

• 1 heaped teaspoon brown mustard seeds

• 1 teaspoon ground turmeric

• 1 handful of curry leaves

• 300 g ripe cherry tomatoes

• 1 x 400 g tin of light coconut milk

• ½ a lemon

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