Authentic Chicken Jalfrezi

Name: Authentic Chicken Jalfrezi
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4-6 serving(s)
Ingredients: 750 g chicken thighs, diced to 2 cm cubes or 750 g chicken breasts, if you prefer; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 2 tablespoons oil; 1 large onion (or two small ones); 2 garlic cloves, minced; 1 large green chili pepper, deseeded and chopped; 1 (440 g) can diced tomatoes; 350 ml water; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 teaspoon ground turmeric; 1 red pepper, chopped into 1 cm pieces; 2 large red chilies, deseeded and finely chopped; 2 teaspoons garam masala; 1/4 cup chopped fresh coriander leaves (optional)

Submitted by Baz231

"From the BBC Good Food site, adapted so as to avoid using a food processor."

Download

photo by Baz231

Ready In:: 1hr 10mins
Ingredients:: 17
Serves:: 4-6

ingredients

Marinade
750 g chicken thighs, diced to 2 cm cubes or 750 g chicken breasts, if you prefer
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
Curry
2 tablespoons oil
1 large onion (or two small ones)
2 garlic cloves, minced
1 large green chili pepper, deseeded and chopped
1 (440 g) can diced tomatoes
350 ml water
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 red pepper, chopped into 1 cm pieces
2 large red chilies, deseeded and finely chopped
2 teaspoons garam masala
¹⁄₄ cup chopped fresh coriander leaves (optional)

directions

Marinade: Coat the chicken pieces with the coriander, cumin and turmeric mix, then leave to marinate in the fridge while making the sauce.
Take half of the onion and chop it roughly. (Slice the other half of the onion into thin strips and put aside.) Heat 1 tblsp of oil in a saucepan or fry pan and fry the chopped onion, garlic and green chilli, until soft and golden- about 10 minutes.
Add the water to the onion mixture and simmer for around 10 minutes. Add more water if it begins to dry out.
While the onion mixture is simmering, heat a splash of oil in a wok, karahi or fry-pan and gently fry the coriander, cumin and turmeric for about a minute. Add the tin of tomatoes to this mixture and simmer for 8 to 10 minutes (ie until the onion and water mixture has simmered for 10 minutes).
Break up any large bits in the tomato mixture and add it to the onion mixture in the saucepan. Stir and then simmer for a further 10 minutes.
In a wok/karahi or frypan (wipe out the one used to make the tomato mixture if you like) heat 1 tblsp of oil and fry the marinated chicken, stirring continuously.
When the chicken is sealed after a few minutes, add the sliced onion, the red pepper and chilies. Stir this until the onions and peppers soften and the chicken is cooked., approximately 10 minutes.
Add the sauce to the chicken and peppers and simmer for around 15 to 20 minutes. Add more water if it gets too dry.
Just before serving, stir in the garam masala and chopped coriander leaves (if using) and then serve with basmati rice and/or naan bread.