OK, here is tonights main course...
Chicken Jalfrezi
Serves 2 to 4 people depending on the size of chicken breasts used and portion sizes served.
Ingredients
Spices
1 Teaspoon Turmeric
3 Cloves and 3 Cardamom Pods
1 Teaspoon Red Chilli Powder
2 Teaspoons Ground Coriander
1 Teaspoon Cumin
Garam Masala
Other
2 Chicken Breasts
1 Red Pepper
1 Green Pepper
2 tomatoes
1 Large onion
2 cm Fresh Root Ginger
2 Cloves Garlic
Handful of Coriander Leaves
Cooking Oil
Salt to taste
Preparation
Finely chop the onions and tomatoes, separately.
Finely chop the garlic - Or use a Garlic Twist
Finely chop or grate the Ginger
Thickly slice the peppers
Cooking
1. Heat oil in a deep non stick frying pan and fry the cloves and cardamom pods, allow to sizzle (I love that word)
2. Add the chopped onions and fry over a medium heat for 3 minutes
3. Add the garlic and continue to fry for a further 2 minutes.
4. Add the chicken and stir in the turmeric, chilli powder and salt and stir frequently for 5 minutes to prevent sticking.
5. Pour in the tomatoes, mix, cover and simmer for about 10 minutes.
6. Uncover and allow any excess water to evaporate away on a high heat for about 4 or 5 minutes.
7. Add the ginger, ground coriander and cumin and the sliced peppers, cover again and simmer for a further 5 minutes on a low heat with lid closed.
Garnish: sprinkle with garum masala and chopped coriander leaves.
Serve with Basmati rice and mushroom bhaji, and maybe an onion bhaji if you can tolerate one.
I should add that my wife (
Doris Bonkers of course) is the main curry chef in our house and this recipe along with the Mushroom Bhaji is hers not mine.
Edit: Fish out the cloves and cardamom pods before serving or someone will get a nasty shock half way through their diner
