Recipes
Chicken Jalfrezi Recipe
Passive Time | 75 minutes |
Servings |
MetricUS Imperial
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Ingredients
The sauce
- ½ onion roughly chopped
- 2 cloves garlic chopped
- 1 green chili chopped
- 1 tin plum tomatoes
- pint ½of water
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp turmeric
The meat & veg
- 2 or 3 chicken breasts diced
- 1 red pepper chopped
- ½ onion sliced
- 2 Red chilies optional
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 2 tsp garam masala spice mix
- A handful of fresh chopped coriander leaves
Ingredients
The sauce
The meat & veg
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Instructions
- Take the chopped chicken and coat it with the cumin, ground coriander and turmeric then leave it to marinate in the fridge while you make the sauce.
- To make the sauce, fry the roughly chopped onions with the garlic and green chili in a large pan until browned.
- Add the water to the onion mixture and simmer this for around 20 minutes.
- Put the plum tomatoes in a food processor and puree.
- Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute.
- Add the sauce to this pan and simmer for around 10 minutes.
- Blend the onion mixture in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes.
- Fry the marinated chicken in oil and stir continuously.
- After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chilies. Stir this until the onions and pepper soften.
- Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes.
- Just before serving, stir in the garam masala and chopped coriander leaves.
- Serve with basmati rice or naan bread.