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Chicken Jalfrazi Recipe - Serves 4
 
Taste Rating = 9     Heat Rating = Hot
 
Ingredients
2 tablespoons (30ml) vegetable oil
1 teaspoon (5ml) cumin seeds
1 medium onion, peeled and finely chopped
1 green bell pepper (capsicum) with core removed and finely chopped
1 red bell pepper (capsicum) with core removed and finely chopped
1 clove of garlic, peeled and crushed
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 tablespoon (15ml) curry paste
1/4 teaspoon (1ml) chilli powder
1 teaspoon (5ml) coriander powder
1 teaspoon (5ml) cumin powder
1/2 teaspoon (2.5ml) salt
675g (1 1/2 lb) boneless and skinless chicken breasts, cut into 1cm (1/2 inch) cubes
1 can (400g or 14 oz) chopped tomatoes
2 tablespoons (30ml) finely chopped fresh coriander leaves
Method
Heat the oil over a medium to high heat in a large frying pan (you need one with a lid)
Fry the cumin seeds for about 1-2 minutes until they start to splutter
Add the onion, green and red bell peppers, garlic and ginger and saute for 8 minutes until the onion is cooked, turning often
Add the curry paste, mix well and stir-fry for 2 minutes (the mixture becomes very dry so keep stirring to stop the curry from sticking and burning)
Add the chilli powder, coriander powder, cumin powder, salt and a tablespoon (15ml) of water, mix well and stir-fry for 2 minutes (the mixture is still very dry so keep stirring often)
Add the chicken, mix well and saute for 5 minutes
Add the chopped tomatoes and chopped coriander leaves, mix well, reduce the heat to a good simmer, cover and cook for 15 minutes, stirring every few minutes
Serve hot on a bed of rice

Check out a review of this recipe
 
Recipe submitted by T Soma on 6 July 2009

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