Wednesday, 29 May 2013

Chicken jalfrezi

Chicken Jalfrezi
Serves 2
This is another great leftovers kind of a dish. You can add extra veggies in such as courgette, beans, spring onions etc or use turkey, pork or lamb. It is a fairly dry, stir fried curry that can be made in 10 mins! Serve with either rice or naan. I once ate some leftover jalfrezi in a wrap at work the next day and stunk out the whole office – whoops!

1 tbsp olive oil
1 onion, sliced
¼ green pepper, sliced
¼ red pepper, sliced
1 chicken breast (or cooked leftovers), diced
1 green chilli, chopped (deseed if you don’t like too much heat)
½ tsp garlic paste or 1 chopped clove
1 tsp ginger paste (or 1 knob finely grated root ginger)
1 tsp ground coriander
1 tsp paprika
½ tsp ground cumin
1 tsp turmeric
1-2 tsp curry powder
1 squeeze tomato puree
Half a can of chopped plum tomatoes (save rest for a pasta sauce)
To finish:
A shake of garam masala (optional)
Fresh coriander, chopped (optional)

Heat the oil in a large frying pan or a wok and fry the onion and red peppers until softened but not brown. Add the chicken and continue to stir fry for 3-4 minutes. Next add the chilli, garlic, ginger and spices and mix well so everything is coated for 1 minute. Then squeeze in about a teaspoon of tomato puree and half a can of chopped tomatoes. Keep cooking for a few more minutes until the sauce is thick and reduced. You may need to slacken with some water to get the consistency you like, but it is meant to be quite dry.  Sprinkle with garam masala and coriander and eat asap!

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