Don's Jalfrezi Style Chicken Curry
From DonSpain 9 years agoIngredients
- 4tbsp Vegetable Oil shopping list
- 450g/1lb chicken Thighs - cubed shopping list
- 2 cloves Garlic - finely chopped shopping list
- 1 large Red Onion - finely sliced shopping list
- 2 Red Chillies - finely chopped - you can remove some seeds to reduce heat - Can always add more back later if the taste is too mild shopping list
- 1 x 2” piece fresh Ginger - peeled & grated shopping list
- 2tsp ground Paprika shopping list
- 2½tsp ground Coriander shopping list
- 2tsp Garam Masala shopping list
- ¾tsp ground Cumin shopping list
- ½tsp Turmeric shopping list
- 2 x ¼tsp Salt shopping list
- ¼tsp Chilli Powder shopping list
- 4tsp Lemon Juice shopping list
- 2 x 400gr tins whole or chopped Plum Tomatoes shopping list
- 2 x 125gr cartons natural Greek or Greek Style Yoghurt shopping list
- 1 Green Pepper - chopped shopping list
- Bunch fresh Coriander - chopped shopping list
- Salt and freshly ground black pepper shopping list
- To Serve shopping list
- basmati rice and/or Naan bread, Chapatis & Papadums shopping list
How to make it
- Mix the Paprika, coriander, garam masala, cumin, turmeric, chilli powder and ¼tsp salt together in a small dish to form a flavour enhancing spice mixture;
- In a large bowl, blend the tomatoes, yogurt, lemon juice and ¼tsp salt together to form a rich, smooth mixture;
- Heat 2tbsp oil in a large frying pan and add the chicken;
- Cook over a medium high heat for 3 to 4 minutes, or until sealed all over;
- Remove and set aside;
- Reduce the heat and add the remaining oil;
- Add the onions, garlic and ginger and fry gently, stirring occasionally, for 3 to 4 minutes, until golden and softened;
- Add the spice mixture and chillies and fry, stirring continuously, for 1 to 2 minutes to release the fragrance and aroma of the herbs;
- Add the tomato mixture and increase the heat to bring to a boil;
- Reduce to a Simmer and simmer for some 5 minutes or so until sauce has reduced slightly;
- Add the chicken and stir well;
- Heat the mixture until simmering, then cook on a low heat for some 30 to 35 minutes or so or until the chicken is tender and cooked through;
- If the sauce becomes too thick, simply add more yoghurt;
- Add the green pepper and most of the coriander (reserve some for garnish) and cook for some 10 minutes more;
- Taste for seasoning, garnish with coriander and serve.
The Rating
Reviewed by 3 people-
Loved it!! Perfectly flavored and spiced, more info here: Jalfrezi Style Chicken Curry
Cosmicmother in Western loved it -
Feb 2/16 Another fantastic recipe from Don. Loads of flavour. The only change I did was use turkey breast instead of chicken. I also allowed the mixture to simmer for a couple of hours. Will be making again.
moreNadineM in Mississauga loved it -
Just made this for dinner. Really liked it a lot!! At first I was afraid maybe it was going to be too spicy, but that was not the case. A perfect blend of flavors! Thanks, Don!
MotherAnn in Charlestown Twp. loved it
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