Chicken Curry (Jalfrezi)

20 Aug

A great summer or early autumn curry of caramelised capsicum, combined with tender chicken, fresh sweet tomatoes and coriander leaf. It is a light, fragrant and fairly delicate dish the star of which are the peppers so use the best you can find. It also makes a great vegetarian curry leave the chicken out or use potatoes, aubergines or squash instead.
Serves 2-4 Marinade 1 hour or overnight Cook 20minutes

  • 300g chicken breast
  • marinade
  • 3cm piece of ginger, peeled and grated
  • 4-5 fat cloves of garlic, crushed
  • 1/2 tsp turmeric
  • 2 tsp sweet red paprika powder
  • 1 tsp home made garam masala
  • Salt and black pepper to taste

  • 3 tbsp peanut oil
  • 1 large onion, minced
  • 300g peppers a mix of sweet, medium and hot to taste
  • 8 dried curry leaves, crumbled (optional)
  • 1/2 tsp cumin (optional)
  • 3 large tomatoes peeled and roughly chopped
  • 1-2 fresh hot chillis, thinly sliced (optional)
  • 1 tbsp chopped coriander leaves

Slice the chicken breast into bite size pieces and put them into a bowl, along with the marinade ingredients and mix to make sure the chicken is well coated. Set aside for an hour or overnight for the flavours to penetrate the chicken. Heat the oil in a large heavy pan, when it is very hot add the onions and peppers and fry stirring over a high heat until the vegetables are cooked and starting to blacken at the edges 10mins, add the curry leaves and marinaded chicken and stir fry until the chicken becomes opaque then add the chopped tomato and cook for a few more minutes until the tomato is soft and the chicken is just cooked through. Stir in the coriander and fresh chilli slices, serve with chapati breads or rice.

Cook’s Tip Most of the cooking in this dish is done before the chicken and tomatoes are added, the chicken should only just be cooked through and the tomatoes soft but still fresh tasting. Whatever you do not overcook the chicken or it or it will become hard, rubbery and ruin the dish.

Recipe Source There is no authentic source for his recipe I just took the idea of a jalfrezi because it is one of my favourite Indian restaurant dishes, but this one is pretty unique because of the peppers I grow. I’ve used sweet green peppers, sweet red peppers, mildly hot paprika peppers, medium hot red and green chillis, yellow sweet peppers and super hot yellow chillis because I wanted the peppers to be the real flavour of this dish.
20/8/2007

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