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Written by A traditional Chicken Curry Jalfrezi Recipe where you can decide how hot you want it.
The golden rule when it comes to spices and herbs when you are not too sure is to take the ‘less is more’ route. Especially with things like chilli especially salt. Many a meal has been ruined by over doing it.
You can always add little more towards the end of cooking if it needs it.
In this Chicken Curry Recipe the guide is 4 chopped chillies which should be good enough for most people. If you are a seasoned campaigner add more.
If you need to cool it down add more yoghurt or some cream.
Chicken Curry Jalfrezi Recipe
Chicken Curry Jalfrezi Recipe,
Serving: 8-10 | Prep: 4 min | Cooking: 30 min
Ingredients:
| Green Chillies | 4 | ||
| Cumin Seeds | 3 | teaspoons | |
| Garlic Paste | 2 | teaspoons | |
| Salt | a | pinch | |
| Tomatoes | 5 | ||
| Turmeric | 1 | teaspoon | |
| Chicken Breasts – Skinless | 1 | kg | |
| Plain Yoghurt | 200 | ml | |
| Onion | 1 | ||
| Green Pepper | 1 | ||
| Garam Masala | 1 | teaspoon |
Method:
1 . Chop up the chillies, you can add more or less as you deem fit.
2 . Slice the onion and the green pepper
3 . Heat up a little olive oil
4 . Sauté the chillies, 1 tablespoon of cumin and the garlic paste.
5 . Add a good pinch of salt
6 . When the chillies soften add the 4 of the chopped tomatoes (keep 1 back for later)
7 . Cook off for about a minute
8 . Add the turmeric
9 . Simmer and reduce
10 . Dump in the chicken
11 . Pour in a little water, just enough to cover most of the chicken. Don’t drown it!
12 . Cover with a lid and cook on medium to low heat for 20 minutes. Keep an eye on it, don’t let it dry out completely.
13 . Pour in the yoghurt
14 . Heat up some oil in another pan
15 . Add the onions, green pepper and a teaspoon of cumin seeds.
16 . Sauté until the onion & pepper for a minute
17 . Add one chopped tomato
18 . If you feel like it add some more chopped chillies
19 . When the tomatoes begin to break down add 1 (or 2) teaspoon of Garam Masala
20 . Simmer for a couple of minutes until the onions & peppers are soft and the tomato has broken down into a sauce.
21 . Mix the two together and serve with rice.
1 . Chop up the chillies, you can add more or less as you deem fit.
2 . Slice the onion and the green pepper
3 . Heat up a little olive oil
4 . Sauté the chillies, 1 tablespoon of cumin and the garlic paste.
5 . Add a good pinch of salt
6 . When the chillies soften add the 4 of the chopped tomatoes (keep 1 back for later)
7 . Cook off for about a minute
8 . Add the turmeric
9 . Simmer and reduce
10 . Dump in the chicken
11 . Pour in a little water, just enough to cover most of the chicken. Don’t drown it!
12 . Cover with a lid and cook on medium to low heat for 20 minutes. Keep an eye on it, don’t let it dry out completely.
13 . Pour in the yoghurt
14 . Heat up some oil in another pan
15 . Add the onions, green pepper and a teaspoon of cumin seeds.
16 . Sauté until the onion & pepper for a minute
17 . Add one chopped tomato
18 . If you feel like it add some more chopped chillies
19 . When the tomatoes begin to break down add 1 (or 2) teaspoon of Garam Masala
20 . Simmer for a couple of minutes until the onions & peppers are soft and the tomato has broken down into a sauce.
21 . Mix the two together and serve with rice.
