Quick and Easy Chicken Jalfrezi

Ingredients for 4 people:

  • 4 chicken breast
  • 1 large chopped onion
  • 1 tsp garlic puree
  • 1 tsp ginger puree
  • 1 tsp ground cumin
  • 2 tsp  ground coriander
  • 1/2 tsp hot chilli powder
  • 1 tsp turmeric
  • juice of 1 small lemon
  • 4 chicken breast
  • 400g chopped tinned tomatoes
  • 2 red chopped peppers
  • 1 red chopped chilli
  • 1 tsp garam masala
  • 1 chopped garlic clove
  • 2 heaped tbsp yoghurt
  • 3 tsp oil
  • salt and pepper
  • 1/2 cup of water
  • optionally chopped fresh coriander
  • Basmati Rice to serve

Cooking Method:

Cut the chicken into little chunks and mix in the lemon juice and a little salt and pepper. Marinade in the fridge for 20 minutes.

Preheat 2 tbsp of oil in a large pan. Soften the onion for 5 minutes, add the garlic and ginger puree and fry for another couple of minutes. Add the chilli powder, ground cumin, ground coriander and turmeric and fry for another couple of minutes.

Add the tomatoes, water and the chicken and stir well. Bring up to a simmer and cook covered on a medium heat for 25 minutes or until the chicken is cooked through. Towards the end, I like to add a little yoghurt just to make the curry a bit creamier and compliment the spices.

Meanwhile get another pan, heat the remaining tbsp of oil and gently fry the chopped garlic for  a minute or two. Add the peppers, chilli and garam masala and fry for another 5 minutes or until the peppers have softened slightly. Mix this with the rest of the curry, stir well and take of the heat. I like to cook the curry in advance and then warm it up. I think this improves the flavours.

Serve the curry with boiled basmati rice and sprinkled fresh coriander on top.


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