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Chicken Jalfrezi

Method

1. Cut the chicken into bite size chunks.
2. Heat the oil in a wok. Stir-fry the cumin seeds for a few seconds. Add the garlic and continue stir-frying for 30 seconds. Add the ginger and continue for a minute. Add the turmeric and splash of water, and when sizzling again, add curry paste.
3. Now add the chicken pieces and stir until they are evenly coloured yellow and are lightly sizzling. Add the chillies, pepper (capsicum) and tomato and stir-fry for 10 minutes. During this stage, add the coconut milk spoonful by spoonful to maintain a good liquid level.
4. Add the garam masala, fresh coriander and salt to taste, then stir-fry for a final 5-10 minutes. Check that the chicken is cooked through, and then serve at once, with rice and Indian bread.
   
   

This recipe is based on Pat Chapman's.

Ingredients

• 6-8 oz (175-225g) chicken breast, skinned and boned
• 1 tblsp ghee, butter or vegetable oil
• 1/2 tsp cumin seeds
• 1 garlic clove, chopped
• 3/4 inch (2cm) cube ginger, chopped
• 1/3 tsp turmeric
• 1 1/2 tsps mild curry paste (sharwoods)
• 1-2 fresh green chillies, sliced
• 3-4 pieces green and/or red pepper (capsicums), sliced and cut into diamonds
• 3-4 cherry tomatoes, halved
• 3 tblsps coconut milk
• 3/4 tsp garam masala
• 1 few leaves of fresh coriander
• salt to taste
  

 

Pat Chapman