Recipe: Chicken Jalfrezi

A spicy and tasty traditional Jalfrezi

This is a great dish with some wonderful flavours. It can be made in just over an hour and is a great alternative to a takeaway.

Ingredients:

700g boneless chicken thighs

A thumb sized piece of fresh ginger

1 onion

2 cloves of garlic

3 teaspoons of ground turmeric

1 teaspoon of chilli powder

3 teaspoons of ground coriander

3 teaspoons of ground cumin

1 tin of chopped tomatoes (400g)

2 tablespoons ghee (or coconut milk)

fresh coriander leaves

salt

vegetable oil

Serves 4

How to make:

Start by chopping the chicken thighs in half and leaving to one side. Next, peel and finely chop both the onion and the garlic before peeling and grating the fresh ginger.
 

Heat, on medium-high, a couple of tablespoons of vegetable oil in a deep-rimmed frying pan. Put both the onions and garlic into the pan and fry for 2-3 minutes. Next place the chicken thighs into the pan and season with the chilli powder, turmeric and a teaspoon of salt. Fry for 4-5 minutes keeping the mixture moving as the turmeric and chilli powder can stick to the pan. 

 

After this, add the tin of tomatoes, give a good stir and cover the pan. Turn the heat down to medium and leave to simmer for around 20 minutes. Remove the cover, give it another stir and let it simmer, uncovered, for a further 10 minutes. 

 

Finally, add the cumin, ground coriander, ginger and ghee before leaving to simmer for a further 6-7 minutes. While this is simmering chop a handful of fresh coriander leaves and add to the pan around half way through giving a final stir. 

 

This is great served simply with a piece of naan or some pilau rice, who go the whole hog with rice, naan and popadoms. However you decide to serve it I hope you enjoy.