Chicken jalfrezi
Servings 4 people
Cost £
Ingredients
- 2 skinless chicken breast (free range/organic)
For the onion sauce - to be mixed in wit the tomato sauce
- 1 onion, roughly chopped
- 2 garlic cloves
- 1 green or red chilli, chopped
- 300 ml water
For the tomato
- 400 g chopped tinned tomatoes
- 1 tbsp ground cumin
- 1 tsp turmeric
- 1 tsp garam masala
Spice rub for the chicken
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp turmeric
- salt and pepper
Vegetables
- 1/2 onion, diced
- 1 red pepper, diced
- 1 - 2 red chillies (optional)
- 2 tsp garam masala
- 2 tsp dried coriander or fresh coriander, chopped
Instructions
- Coat the diced chicken breasts in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric, then pop into the fridge marinate while you make the sauce.
Onion sauce
- Fry the chopped onion, chopped garlic and chopped red or green chilli in a large pan with a little oil, for around 5 mins, until soften.Add 300 ml water and simmer for approx. 15 mins, then whizz in a blender until smooth and set aside.
Tomato sauce
- In a large pan, gently fry the ground coriander cumin, turmeric and garam masala in a splash of oil for approx. 1 min, then add the tomatoes and simmer for 10 mins.Add the blended onion and chilli mix, taste and check for seasoning, and simmer for another 10 - 15 mins.
Chicken
- In another large pan, fry the chicken, then add the chopped onion, red peppers and chillies and cook until soften.Add the sauce you made (you may want to add a splash of water to loosen the sauce) and the coriander and garam masala, then simmer for 5 - 10 mins.Serve with basmati rice or naan bread.