Jalfrezi Curry
To serve up to 4 people.
INGREDIENTS
Cumin - 2 Tsp
Ground Coriander - 2 Tsp
Paprika - 2 Tsp
Turmeric - 2 tsp
Curry Powder - 4 Tsp
Garam Masala - 1 Tsp
Chicken - 1 breast per person
Onion - 3 average sized onion
Peppers - 2-3 Peppers
Tomato - 1 average sized Tomato
Cherry Tomato - around 6-7 Tomatoes
Tomato paste - 1 Tsp
Fresh Coriander - 1 handful
Garlic Paste - 4-5 Tsp
Ginger Paste - 4-5 Tsp
INSTRUCTIONS
1. First, for the spice mix, add to a bowl,
3 Tsp of Cumin
3 Tsp of Ground Coriander
3 Tsp Paprika, 3 Tsp of Turmeric
4 Tsp of Curry Powder
1 heaped Tsp of Garam Masala.
2. Thoroughly mix the spices.
3. Dice up some Chicken breast into nice chunks (1 breast per person)
4. Next, add some rapeseed Oil to a pan set to a medium heat, and pop in the diced Chicken Breast.
5. Season the Chicken, and fry it off, once cooked through add 2 heaped Tsp of the spice mix.
6. Cook for a further 3 minutes, then place the cooked Chicken into a bowl, with any cooking juices.
7. Next, to make the base sauce, roughly chop 2 Onions, and half of a bell pepper.
8. Add some rapeseed Oil to a sauce pan, add the Onion and pepper, season and fry until soft.
9. While they cook chop up a average sized Tomato.
10. Add the Tomato to the pan, then 2 Tsp of Ginger paste, 2 Tsp of Garlic paste, and 3 Tsp of the spice mix.
11. Stir and cook for around 2 minutes, then add water to just cover the ingredients.
12. Simmer the base sauce for 15 minutes, then add to a blender and blitz until smooth.
13. Next, slice equal amounts of Onion and Pepper, not to thinly.
14. Add a good splash of rapeseed Oil to a frying pan, turn the heat to medium, and add the Onion and Pepper.
15. Sweat off the Onion and Pepper, and while they cook slice up 2 Chillies*
*we want the onion and pepper to be sweated down, but retain some crunch, so only fry them for around 7 minutes before we add the base sauce, but times can vary, keep checking the texture yourself.
16. Add the Chilli to the pan, stir.
17. Once the Onion and Pepper has started to soften, but still with some bite, add 2 Tsp of Ginger paste and 2 Tsp of Garlic paste.
18. Stir through, then add a heaped Tsp of Tomato paste and 3 Tsp of the spice mix.
19. Stir, and fry for a further 2 minutes.
20. Quickly halve some Cherry Tomatoes, and them to the pan.
21. Season, and add some of the base sauce*
*Jalfrezi is typically a slightly dryer sauce, so don’t add a lot of base sauce, but this is down to your preference
22. Add the Chicken, adjust with any more base sauce, and simmer for 5-7 minutes.
23. Finish with a handful of finely diced Coriander, stir through, and serve.
Enjoy.