Chicken Jalfrezi

I love, love, love a homemade curry.  I don’t know what it is about eating a curry in a restaurant or for a take away that always leaves me feeling stuffed, sickly and regretful.  It’s quite possibly simply down to the shear volume of food I consume, or maybe it’s something in the ingredients that doesn’t quite agree with me!  Anyway, the best way to avoid those feelings of regret it is to make my own.  Curry’s are so easy to make there really is no excuse, plus making your own means you can make them as hot (or not) as you like and can add in lots of delicious, nutritious extras!

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Chicken Jalfrezi

Votes: 2
Rating: 5
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Courses

Main

Prep Time

15 minutes

Cook Time

35 minutes

Servings

MetricUS Imperial

Ingredients

• 2 tbsp ghee or other oil or butter of your choice
• 4-6 fresh chillies chopped
• 2 cloves garlic chopped
• 1 tbsp cumin
• 1 tbsp garam massala
• 1 tsp turmeric
• 4 chicken breasts cut into chunks
• 3 Tomatoes roughly chopped
• 200 mls water
• 2 tbsp coconut yoghurt or the thick creamy part from a tin of coconut milk
• 1 tsp sea salt
• 1 Onion cut into wedges
• 1 pepper cut into chunks
• 2 Tomatoes quartered
• 2 tbsp ground almonds to thicken if necessary
• 2 tbsp fresh coriander chopped

Courses Main Prep Time 15 minutes Cook Time 35 minutes Servings MetricUS Imperial Ingredients 2 tbsp ghee or other oil or butter of your choice 4-6 fresh chillies chopped 2 cloves garlic chopped 1 tbsp cumin 1 tbsp garam massala 1 tsp turmeric 4 chicken breasts cut into chunks 3 Tomatoes roughly chopped 200 mls water 2 tbsp coconut yoghurt or the thick creamy part from a tin of coconut milk 1 tsp sea salt 1 Onion cut into wedges 1 pepper cut into chunks 2 Tomatoes quartered 2 tbsp ground almonds to thicken if necessary 2 tbsp fresh coriander chopped

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. Fry the chilli, garlic and spices in the oil for a few minutes.
2. Add the chicken and cook until browned.
3. Add the tomatoes, water, yoghurt and salt and cook for about 20-30 minutes (or longer for more succulent meat).
4. In a separate frying pan, fry the onion, pepper and tomatoes in some oil until soft.
5. When the meat is cooked to your liking, add the softened vegetables and the ground almond if you wish to thicken the sauce and cook for a few minutes extra.
6. Sprinkle the coriander on top to serve.

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