As you all know, I love spicy food and curries are no exception. One day, I saw this curry on one of local restaurants takeaway form online. However, I chose to order one of regular meals I have. The chicken Jalfrezi stuck in my mind and I decided to give it a go. Well I can honestly say this...it was a delicious curry. I am so glad that I did I highly recommend this curry to everyone.
I don’t cook peppers often unless I am cooking Asian food so it is great to include the sweetness of the peppers as well as the traditional spices used in these kind of curry dishes. The herbs in this dish complement the seasoning as well. The tenderness of the chicken (lamb can also be used in this dish) also makes this curry outstanding.
Sidenote: I was experimenting with dessert rings to present the rice nicely on a plate instead of creating a sloppy mess. I got mine from Amazon.
Prep: 15 mins
Cooking time: 1 hour and 10 mins
Serves: 6
Ingredients
-Basmati Rice
-Red, Yellow and Green Bell Peppers
Chicken Seasoning
-1 Tsp Chopped Garlic Paste
-1 Tsp Chopped Ginger
-2 Tsp Garam Masala
-1 Tsp Ground Turmeric
-1 Tsp Ground Cumin
-1 Tsp Chilli Powder
-1 Coriander leaves
Chicken Jalfrezi Sauce
-Vegetable oil
-1 Tbsp Ghee (Butter can work as an alternative)
-1 onion
-1 Tsp chopped red chillis
-Chicken stock
-2 Tsp Chopped Garlic Paste -2 Tsp Garam Masala
-1 Tsp Ground Cumin
-1 Ground Coriander
-1 Tsp Chilli Powder
-Tin Chopped Tomatoes
-1 tsp coriander leaves
-1 tsp parsley leaves
-1/2 fenugreek leaves
Serve with basmati rice or naan bread
Instructions
Wash the chicken
Season the chicken using the Chopped Garlic Paste, Chopped Ginger, Garam Masala, Ground Turmeric, Ground Cumin, Chilli Powder and Coriander leaves.
Wash and chop the bell peppers into slices.
Let the chicken marinate for 30 minutes.
Fry the chicken in a pan of oil until brown on each side.
Add onion, and chopped bell peppers.
Add tomato purée and cook until it is a red colour.
Add Chopped Garlic Paste, Chopped Ginger, Garam Masala, Ground Turmeric, Ground Cumin, coriander leaves, fenugreek leaves and parsley.
Add the chicken to the sauce.
Add chicken stock if sauce gets too thick.
Allow the chicken to stew until ready.
Serve on a plate and garnish with coriander and chilli flakes.
