Chicken jalfrezi recipes
Ingredients
- 1 Medium Onion
- 2 Cloves Garlic
- 1-2 Chillis (seeds optional)
- 1 Red or Green Bell Pepper
- 2 tsp Ground Coriander
- 2 tsp Ground Cumin
- 2 tsp Turmeric
- 2 Chicken Breasts
- 1 Tin Chopped Plum Tomatoes
- ¼ Pint Chicken Stock
- 1 tsp Salt
- To Taste Freshly Ground Black Pepper
- 1 Handful Fresh Coriander
Method
- Chop the onion, garlic, chillis and peppers, and saute in a glug of olive oil until the onions turn translucent.
- Add the ground coriander, cumin and turmeric and stir to coat the vegetables.
- Cube the chicken breast into bite-sized pieces and add to the pan to brown. The chicken should take on the colour of the turmeric.
- Add the tin of tomatoes and chicken stock and cook for 20 minutes, until the chicken is cooked and the sauce has reduced and thickened.
- Add the salt and freshly ground black pepper to taste.
- Stir in the fresh coriander to wilt before serving.
- Garnish with a couple of coriander leaves, and serve with boiled basmati rice and naan bread.
daviemuir has contributed to these popular cooking recipes:
Ingredients
- 1½ lb Chicken Breast cubed
- 3 tbls Vegetable Oil
- 2 tsp Cumin Seeds
- 3 Garlic Cloves finely chopped
- 1 inch Cube Ginger chopped
- 2 tsp Turmeric Powder
- 4 tbls Tikka Paste (Patak)
- 2-6 Fresh Green Chillies sliced
- 1 Red Pepper sliced
- 1 Green Pepper sliced
- 10 Cherry Tomatoes halved
- 2oz (50g) Creamed Coconut grated
- 2 tsp Garam Masala Powder
- Handfull Fresh Corriander Leaves
- To Taste Salt
Method
- Heat the Vegetable Oil in a wok or large frying pan.
- Stir in the Cumin Seeds for a few seconds.
- Add the garlic and continue stir frying for 30 seconds.
- Add the ginger and continue for a further minute.
- Add the turmeric and a splash of water and, when sizzling again add the Tikka paste.
- Now, add the Chicken Pieces and stir until evenly coloured and are lightly sizzling.
- Add the chillies, pepper and tomato and stir-fry for 10 minutes.
- Add the Garam Masala, fresh coriander, creamed coconut and salt to taste then stir-fry for a final 5-10 minutes.
- Check that the meat is cooked through then serve at once with Indian bread or fluffy plain rice and Hot Mango Chutney.
Ingredients
- 675g chicken breasts
- 1 tbs oil
- 1 tsp Cumin seed
- 1 large onion. finely chopped
- 1 green pepper
- 1 red pepper. chopped
- 1-2 cloves garlic- peeled and finely chopped
- inch fresh ginger root. peeled and finely chopped
- 1 tsp curry paste
- quarter tsp chilli powder (to taste)
- 1 tsp Ground Corriander
- 1 tsp Ground cumin
- ½ tsp salt
- 1 can chopped tomatoes
- 2 tbs fresh coriander chopped (optional)
Method
- Prepare the chicken into skinless cubes.
- Heat the oil and fry the cumin seeds for 2 mins until they pop and jump. Add the onion peppers garlic and ginger and fry for 5-6 mins.
- Add the curry paste and fry for further 2 mins stir in the chillie powder ground coriander cumin and salt and add 1 Tbspn water fry for further 2 mins.
- Add the chicken pieces and fry for about 5 mins. Add the canned chopped toms and chopped fresh corinader. Cover your pan and cook for 15 mins or until chicken is tender.
- Serve with rice of your choice.
- Freezes very well.
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