Chicken Jalfrezi (#21)

Now I’m playing a little bit of a fast one with you, but not massively so. I did make this Chicken Jalfrazi last year at some point, but I think I originally thought it was a bit fiddly so never made it again. I would like to recant and this time I loved the outcome enough to get over my original belief that there were one or two too many prep stages required. And when you think about it, a solid 10 mins prep will leave you only 20 mins away from eating, which really isn’t bad.

This quite easy Indian dish is courtesy of the Hairy Bikers. I’ve basically followed their recipe to the letter (see here), but mine has all the prep work included. If you’re like me and you’re really only just cooking for yourself, halve the ingredients in here and you have enough for dinner and left overs for lunch the next day.

Good things: the colour is terrific and the sauce is gorgeous.

Bad things: you’ll have to get past that prep stage if you want to savour this feast.

Ingredients (dinner for 4):

  • 6 green Thai chillies
  • 4 boneless skinless chicken breasts
  • 2 tablespoon oil (I used garlic oil)
  • 2 garlic cloves
  • 5 tomatoes
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 tablespoon caster sugar
  • 1 teaspoon flaked sea salt
  • 2 tablespoon natural yoghurt
  • 1 onion
  • 1 green pepper
  • 2 teaspoons cornflour

Required:

  • the range of bowls etc require below….
  • wok / deep pan
  • 2 saucepans (one for the onions & peppers and the other for rice)

Preparation

Basically I prepare all of the key stages together, and then just tip them in as I need. So I’d prep as follows:

  • Set aside in a bowl…
    • chop until 12 wedges 1 onion
    • deseed and cut into 3cm chunks 1 green pepper
  • Set aside on a large plate…
    • peel and finely chop the 2 garlic cloves
    • chop up 3 tomatoes and set aside (not all 5!)
    • finely chop 4 of the chillis (not all 6!) – deseed some if you don’t want it too hot
    • 1 tablespoon ground cumin
    • 1 tablespoon garam masala
    • 1 teaspoon ground turmeric
    • 1 tablespoon caster sugar
    • 1 teaspoon flaked sea salt
  • Set aside in a bowl:
    • Split the remaining 2 chillis from stalk to tip on  a side
    • Cut up the 4 chicken breasts, into 8 bite sized chunks per breast
  • Set aside in a bowl:
    • Quarter each of the remaining tomatoes and set aside
  • Set aside in a measuring jug or mug 200ml of cold water
  • In a mug, mix 2 teaspoons of cornflour and 1 tablespoon of water to make smooth paste

Cooking

Great, we’re ready to go.

  1. Put a wok / deep pan on a high heat and heat up a tablespoon of oil. If serving whit rice, I’d put a saucepan with salted water on a high heat now.
  2. Add the garlic/tomato/chilli/spices mix, and fry for 3-4 mins.
  3. Then add the chicken and whole chillies, and stir regularly for 3 mins and covering in the spices.
  4. Pour over the 200ml water and stir in 2 tablespoons of yoghurt. Cook for 8 mins more some turning and the sauce has reduced somewhat. The rice can go in at this stage (usually 10 mins) as you’re probs this far from eating.
  5. During this ‘8 min’ stage get a separate frying pan, put the other tablespoon of oil on a high heat and stir fry the  onions and peppers for 3-4 mins, then add the 2 quartered tomatoes and cook for 2-3 mins more.
  6. Once the ‘8 min’ stage is done, add the cornflour mix to the main wok and stir to thicken the sauce. Add the onions and peppers and mix in. Serve.

Reflections

Now the large prep stage looks a bit horrible, but once you’re through with it you’ll be eating before you know it.

I also got some poppadoms and mango chutney  in to keep me occupied while cooking, I strongly suggest you do the same.

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