Happy Friday! I am a big fan of Indian food and it’s something that I really miss in Berlin. There are a couple of good places such Meena Kumari but it is still not the same. To start, the food can lack heat and spice. And while I love going out for a curry whenever I am back in the UK you just can’t beat a home made version. It is healthier, tastier and you can add as much spice as you want. I also find it is less stodgy.
A Jalfrezi is one of my favourites. Just like my Madras and Mixed Vegetable curries this recipe is quick and easy to make. Leftovers can be put in the freezer and it tastes even better when re-heated.
Chicken Jalfrezi
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 2 chicken breasts (diced)
- 1 onion (peeled and finely sliced)
- 2 cloves garlic (peeled and crushed)
- 1 tin chopped tomatoes
- 1 tbpsn tomato puree
- Juice of 1 lemon
- 400ml hot chicken stock
- 2 green peppers (sliced)
- 1 tomato (cut into thick chunks)
- 2 red chillies (sliced)
- 1 tspn ground turmeric
- 1 tbspn ground garam masala
- 1 tbpsn ground cumin
- 1 tbspn size fresh ginger (grated)
- Sunflower oil
- 1 small bunch fresh coriander (finely chopped and a bit left over for garnish)
- Black pepper/ Salt
Instructions
- Heat a large deep pan with 1 tbpsn sunflower oil. Add the onions and garlic and gently cook until the onions are softened. Then add the peppers and leave for a further minute.
- Add a pinch of salt and then add the chicken. Cook for just a couple of minutes until the chicken is slightly browned.
- Add the garam masala, turmeric, cumin, chillies, lemon juice and tomato puree. Mix well and leave the spices to cook in the pan for a couple of minutes, stirring regularly.
- Add the tomatoes and also pour in the tinned tomatoes. Slowly add the water, stirring as you go along. Mix well and then put a lid on the pan. Leave to gently simmer for around 15- 20 minutes, giving it a stir every few minutes.
- Take the pan off the heat and give everything a good stir. Add the ginger and coriander and black pepper, mixing well.
- Plate up and serve with some fresh coriander and basmati rice.
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