Chicken Jalfrezi
Over a year ago
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Ingredients
- 4 Chicken thighs (skinned and boned)
- 1 Onion (large. finely chopped)
- 1 tbs Garlic paste
- 1 tbs Ginger paste
- 1 Green pepper (deseeded & coursely chopped)
- 1 Fresh green chilli (large)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- ½ tsp Chilli powder
- 2 tsp Paprika
- 2 Tomatoes (chopped)
- 1 bunch Fresh coriander
- Salt
- 4 tbs Ghee (or veg oil)
- Water
- Fresh coriander
Accompaniment
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Method
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1
1) Melt half the ghee in a large frying pan on medium-high heat. Seal the chicken pieces for 8-10 minutes but do not brown. Remove from the pan.
2) Add the remaining ghee. A add the finely chopped onion and fry until soft and translucent - almost paste-like.
3) Stir in the garlic and ginger pastes and continue frying for 2 minutes.
4) Add the peppers, coarsely chopped, and fry for 2 more minutes.
5) Stir in the chilli, chilli powder, coriander powder, turmeric and salt (to taste). Add tomotoes and their juices. Add a small cup of water, and bring to boil. Slimmer and stir for five minutes.
6) Reduce heat to low and add the chicken. Simmer uncovered until the peppers are cooked, the tomatoes have disintergrated, and the chicken juices run clear.
Sprinkle with freshly chopped coriander just before serving on pilau rice.
Chef's Tips
NOTE: If this curry is too hot and spicey, add a pinch or two of sugar and a little water and boil for a couple of minutes. This cooling process will work for any hot curry sauce.
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