Chicken Jalfrezi | free cookbook | free cooking | Jalfrezi hicken

CHICKEN JALFREZI

INGREDIENTS:

Ghee 1 tablespoon
Chicken thigh fillets, trimmed and halved 750g
Onion, sliced 1 large
Green capsicum, seeds and membrane removed, sliced 1
Red capsicum, seeds and membrane removed, sliced 1
Green chilli, chopped 1
Cloves garlic, chopped 2
Grated ginger 2 teaspoons
Ground cumin seed 1 teaspoon
Ground coriander seed 1 teaspoon
Garlic paste 1 tsp.
Ground garam masala ¼ tsp.
Haldi powder ½ tsp.
Dhuniya powder ½ tsp.
Salt according to taste
Crushed tomatoes 1 tin
Water ½ cup
Green chilli, sliced, for garnish
Coriander sprigs to garnish

Method:

• Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.

• Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.

• Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.

• Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.

• Serve, garnished with coriander, with rice.
Serving size: Serves 8
Cooking time: More than 1 hour