Chicken Jalfrezi
Over a year ago
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Ingredients
- 500g Chicken breast diced
- 2 onions
- 1 green pepper
- 1 red chilli
- 1 green chilli
- 2 tins chopped tomatoes
- 2 large fresh tomatoes
- thumb sized piece of ginger
- 4 garlic cloves
- tbsp olive oil
- 2 tsp turmeric
- 2 tsp chilli powder
- 2 tsp Garam masala
- 1 tbsp hot curry powder
- 1 tbsp tomato puree
- 1 tbsp butter (optional)
- 4 cloves
- 1 tbsp corriander seeds
- bunch fresh corriander
Accompaniment
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Method
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1
Finely chop the onions, garlic and ginger.
Heat the oil in a frying pan, then add the cloves and fry for 1 minutes. Add the onion, garlic and ginger, and fry for a further 2 minutes.
Add the chicken breast. Sprinkle the turmeric and chilli powder over the chicken and onions. Continue frying until the chicken has been browned.
Use a pestle and mortar to crush the corriander seeds and add to the chicken.
Chop the pepper into large chunks, Finely slice the red and green chillis (leave the seeds in for extra heat). Chop the fresh tomatoes into chunks.
Add the pepper, chillis, fresh tomatoes and chopped tomatoes, and heat.
Add the tomato puree, garam masala and curry powder, mixing thoughrily.
Add the butter if using. This gives the sauce a richer flavour, but can be left out if you're trying to cut down on fat.
Cook for 40 minutes over a low heat, stirring occasionally.
Wash and finely chop the fresh corriander.
Take off the heat and sprinkle in the fresh corriander, giving it a good stir through.
Serve with rice and naan bread.
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