A Chicken Jalfrezi style curry. Made speedily and easily with a sauce you can even freeze and save for a rainy day!
Ingredients
- 3-4 chicken breasts
- turmeric
- ground cumin
- ground coriander
- Garam Masala
- 1 large red onion
- 2 garlic cloves
- green chillies (your heat preference)
- a thumb of ginger
- 250ml chicken stock
- 1 x tin of peeled plum tomatoesÂ
- 1 red pepper
- 1 green pepper
- salt and pepper for seasoning
Begin by mixing the following in a bowl and set aside:
- 3-4 chicken breasts, chopped into bite-sized pieces
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp Garam Masala
Add the following to an oiled pan and cook on medium-low until golden and soft:
- 1/2 large red onion, chopped
- 2 garlic cloves, chopped
- 1 green chilli, chopped (feel free to add more spice – I’m just a weakling!)
- 1 thumb ginger, grated
- generous pinch of salt
Once the above has been coloured, add in the following and cook for 3-4 minutes until fragrant. Add more oil if you need to:
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tbsp Garam Masala
Add your cooked onion and spice mix to a blender with the following and pulse into a smooth sauce (this can be frozen for a rainy day!):
- 250ml chicken stock
- 1 x tin of peeled plum tomatoes
Reusing your hot pan, sit it back on high heat with a generous glug of oil and a couple of knobs of butter and sear your spiced chicken. Once the chicken is golden all over, add the following and cook until golden and softened.
- 1 red pepper, chopped into bite-sized pieces
- 1 green pepper, chopped into bite-sized pieces
- 1/2 red onion, finely sliced
Add the sauce to the pan and simmer for 15 minutes until thickened and delicious. Season and serve.