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Chicken Jalfrezi Curry (version 3) Recipe - Serves 4
 
Taste Rating = 8.5     Heat Rating = Hot
 
Ingredients
2 tablespoons (30ml) cooking oil
1 medium onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
5cm (2 inch) piece of fresh ginger root, peeled and grated
680g (1 1/2 lbs) boneless and skinless chicken thighs with each thigh cut in half
2 teaspoons (10ml) turmeric powder
1 teaspoon (5ml) chilli powder
1/2 teaspoon (2.5ml) salt
1 can (400g or 14 oz) chopped tomatoes
2 teaspoons (10ml) ground cumin
2 teaspoons (10ml) ground coriander
2 tablespoons (30ml) fresh coriander (cilantro), finely chopped
Method
Heat the oil in a large frying pan (you need one with a lid) over a medium to high heat
Add the onion, garlic and ginger and sauté for 5 minutes, turning often
Reduce the heat to medium, add the chicken and mix well
Sprinkle on the turmeric, chilli powder and salt, mix well and cook for 10 minutes, stirring and turning the chicken thighs every 30 seconds or so
Add the tomatoes, mix well, bring to a good simmer, reduce the heat to keep a good simmer, cover and cook for 20 minutes, stirring every few minutes
Remove the lid and simmer for 10 minutes, stirring every few minutes (add a little water if the curry becomes too dry)
Add the ground cumin, ground coriander and fresh coriander (cilantro), mix well and cook for 5 minutes, stirring often (add a little water if the curry becomes too dry)
Serve hot on rice

Check out a review of this recipe
 
Recipe submitted by K Singh on 16 August 2011

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