Wednesday, June 2, 2010

Chicken Jalfrezi

Chicken Jalfrezi

This is a Pakistani recipe for a spicy curry that I found on, which I have tweaked and made into a Jen recipe.  My sister Rebekah always requests this when she comes out for a visit; if I am feeling particularly evil I will call her and tell her I am making it. You must try it if you are looking for something with a little bit of a kick. This dish is best served with basmati rice or naan bread and my fake taziki/raita

1-2 tablespoons vegetable oil
1 onion, grated
2 cloves garlic, chopped
1 1/2 pounds boneless skinless chicken breasts, cut into chunks
1-2 tablespoons ground turmeric
1 tablespoons chili powder
1 teaspoon salt 1 – 2 (14.5 ounce) can peeled and diced tomatoes, drained, depending on how tomato-y you want it
1 ½ tablespoons ground cumin
1 ½ tablespoons ground coriander
2 tablespoons grated fresh ginger root
1/2 cup chopped cilantro

Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.

Pour in the tomatoes and cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.

Add the cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve on steamed basmati rice with a side of Jen’s fake Raita.

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