Monday, July 3, 2017

Chicken jalfrezi

This is a recipe from the "food" website. Never tried it before, but it's definitely one to do again. It uses many of the same ingredients that I use in my regular curry, but in a different order. Most of the spices went in near the end which, I think, brought out a fresher flavor than usual. My only departure from the published recipe was to add some ground almonds at the end to thicken up the sauce.

Fry a chopped onion and garlic until soft. Add the chicken, a pinch of turmeric, and a teaspoon each of salt and chili powder. Fry until browned. Add a good quantity of chopped tomatoes - almost as much by weight as the chicken, and cook covered until the chicken is cooked through. Uncover and continue cooking to reduce the sauce. 5 to 10 minutes before serving, add a teaspoon each of ground cumin and coriander, and 2 tablespoons each of grated ginger and chopped fresh coriander.


2 comments:

  1. Apparently Jalfrezi is now the most popular dish in British Indian restaurants overtaking Masala. Whodathought!
    CLICK HERE for Bazza’s uncompromising Blog ‘To Discover Ice’

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  2. Hi Ian - interesting to read Bazza's comment ... and I hadn't found out what Jalfrezi was before ... now I have some idea ... a good dish to have in one's repertoire ... cheers Hilary

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