Chicken Jalfrezi     


DescriptionSpicy chunky chicken with pepper in a thick sauce
Curry TypeUnknown
StrengthHot
DifficultyModerate
SourceA friend
VegetarianNo
VeganNo
Time to prepareMarinade needs to be left overnight
Time to cookApprox 45 minutes
No. of servings4 decent portions
Ingredients4 chicken breasts, diced
1 red pepper, sliced into chunks
4 green chillies, sliced lengthways
1 tbsp cumin seeds
1 tsp coriander seeds
4 inch cinnamon stick
2 cardomom pods
4 cloves
tsp turmeric
pint (275 ml) brown stuff
2 tbsp fresh coriander, finely chopped
2 tsp garam masala
2 tbsp ghee, for frying
InstructionsGrind the whole spices (use only 1 tsp of the cumin seeds) and add to the turmeric. Thoroughly coat the meat with the spices and leave to marinade for at least a couple of hours (preferably overnight in the fridge

Heat the oil or ghee in a large pan it must be very hot. Add the remaining cumin seeds. Once they begin to crackle, add your chicken (it will spit everywhere so take care) and turn in the fat to brown it. Turn the heat down and add the chillies and pepper. Stir fry until the pepper starts to soften

Add the brown stuff. Simmer for 20 minutes until the chicken is cooked through. Just before serving, stir in the garam masala and chopped fresh coriander.
NotesServe with rice and/or naans.

Add seeds from the chillies or use red chillies for more heat.

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