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The weather has turned so cold here that a curry would go down very well. This comes from the forums of Jamie Oliver’s website.


Serves 1–3


  • 2 tablespoons olive oil
  • 3 chicken drumsticks, skin off
  • 4 large mushrooms, quartered
  • 1 bell pepper, diced
  • 2 onions, diced
  • 1 garlic clove, crushed & chopped
  • 5 feijoas, peeled & sliced
  • 1 tablespoon curry powder
  • 1/4 teaspoon allspice
  • 1/8 teaspoon pepper
  • 1 tablespoon cornstarch/cornflour
  • 500ml chicken broth or stock (made or bought)


  1. Scour into the flesh of the chicken leg on both sides (until it looks like you have a tic tac toe pattern).
  2. Heat up a large pan with the oil and sear both sides of the legs until you get a nice light brown colour.
  3. Set aside the chicken in a bowl. Add a bit more oil and  throw in the mushrooms, bell pepper, onion and garlic. Saute for 5 minutes.
  4. With the vegetables put in the feijoa, curry, allspice & pepper. Stir up until combined then sit the chicken legs in the middle of the pan.
  5. Finally combine the chicken stock and cornflour in a bowl, then pour into the pan. Boil for 5 minutes. Turn the chicken legs over. Let it simmer for about half an hour.
  6. Cooking time will depend on your pan/stove. The scouring of the chicken allows you to see right to the bone without having to pull the chicken apart to check it’s cooked.
  7. Serve with rice.