Chicken Jalfrezi Recipe
Ingredients
| Groundnut oil | ||
| Onion 1 large, halved, sliced | ||
| Green chillies 2-3, sliced | ||
| Garlic 3 cloves, crushed | ||
| Root ginger finely grated to make 1 tbsp | ||
| Chicken thigh fillets 6, cut into chunks | ||
| Tomatoes 5, roughly chopped | ||
| Green pepper 1, chopped into pieces | ||
| Coriander a small bunch, leaves picked off | ||
| Naan breads or steamed rice to serve | ||
| SPICE MIX | ||
| Turmeric | 1 Teaspoon | |
| Ground cumin | 1 1/2 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Cinnamon stick | 1 | |
| Cloves 5, ground | ||
Directions
Heat 2 tbsp oil in a large pan.
Add the onion and a good pinch of salt, then fry for about 6-8 minutes until golden.
Add the chillies, garlic and ginger.
Cook for 3-4 minutes.
Add the spice mix and cook for another couple of minutes until fragrant.
Add the chicken and cook for 3-4 minutes then add the tomatoes and green peppers and a splash of water and stir well.
Cover the pan and cook for about 30 minutes until the chicken is tender and the sauce thickened (uncover the pan if you need to for the last 10 minutes).
Stir in the yoghurt off the heat (if using) for a creamier sauce.
Stir in the coriander and check the seasoning.
Serve with naans or steamed rice.
Add the onion and a good pinch of salt, then fry for about 6-8 minutes until golden.
Add the chillies, garlic and ginger.
Cook for 3-4 minutes.
Add the spice mix and cook for another couple of minutes until fragrant.
Add the chicken and cook for 3-4 minutes then add the tomatoes and green peppers and a splash of water and stir well.
Cover the pan and cook for about 30 minutes until the chicken is tender and the sauce thickened (uncover the pan if you need to for the last 10 minutes).
Stir in the yoghurt off the heat (if using) for a creamier sauce.
Stir in the coriander and check the seasoning.
Serve with naans or steamed rice.
Chef
