Hi, Ray here again.
I found another chicken curry recipe to try out this weekend. This time it’s a Chicken Jalfrezi Curry from the great range of Curry Focus chicken curry recipes. There are currently 3 different chicken jalfrezi curry recipes – I’ve already tried 2 of the recipes and it was just a matter of time before I tried the third chicken jalfrezi curry recipe.
I picked up the chicken thighs (yum – chicken thighs) and fresh coriander (cilantro) when out doing my usual Saturday shopping.
Like most of the Curry Focus recipes, this was an easy recipe to follow.
I started cooking about 45 minutes before the scheduled dining time and really there were no real surprises. I saw that the garlic and ginger were going to be cooked with the onion and expected a bit of sticking to the frying pan so made sure that I kept the ingredients moving.
Everything went pretty much according to plan and the dinner guests turned up about 15 minutes before the meal was ready.
The only thing that I didn’t need to do was add some water – the curry didn’t become too dry – it was just right.
A little later than scheduled (the time just drifted by), I served up the Chicken Jalfrezi curry on basmati rice.
And everybody loved it. The chicken was well cooked and had a tasty, thick, sauce – this was a really great dry curry. The curry texture was great and the best comment I heard was “It tastes just like a bought one” – maybe even better.
The jalfrezi received an average taste score of 8.5 out of 10 and a spice/heat rating of “Hot”.
On reflection, this is jalfrezi curry recipe is the first that I’ve seen in a while that didn’t contain any capsicum (bell peppers). But the curry had some green with the fresh coriander (cilantro) so all was good.