Less than 30 min preparation time
30 min to 1 hour cooking time
30 min to 1 hour cooking time
Serve 6-8
Ingredients
75g/2½oz vegetable oil
1 onion, peeled, finely chopped
2 cloves garlic, peeled, sliced
1 tsp chilli powder
3 tsp ground turmeric
pinch salt
750g/1lb 10oz chicken breast, cut into large chunks
500g/1lb 2oz chopped tomatoes
2 tsp ground ginger
3 tsp ground cumin
3 tsp ground coriander
2 tbsp melted butter
1 lemon, juice only
75g/2½oz vegetable oil
1 onion, peeled, finely chopped
2 cloves garlic, peeled, sliced
1 tsp chilli powder
3 tsp ground turmeric
pinch salt
750g/1lb 10oz chicken breast, cut into large chunks
500g/1lb 2oz chopped tomatoes
2 tsp ground ginger
3 tsp ground cumin
3 tsp ground coriander
2 tbsp melted butter
1 lemon, juice only
To Serve
Basmati rice, cooked according to packet instructions
6-8 ready-made naan breads
2 limes, cut into wedges
2 handfuls chopped fresh coriander leaves
1-2 red chillies, sliced
Basmati rice, cooked according to packet instructions
6-8 ready-made naan breads
2 limes, cut into wedges
2 handfuls chopped fresh coriander leaves
1-2 red chillies, sliced
Preparation Method
-
Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4-5 minutes, or until softened.
-
Mix the chilli powder, turmeric and salt together
in a bowl until well combined, then add the chicken pieces and mix well
to coat. Add the coated chicken to the pan and fry for 10-15 minutes, or
until golden-brown and cooked through.
-
Stir the tomatoes, ginger, cumin and coriander into
the pan, then reduce the heat until the mixture is just simmering.
Cover the pan with a lid and cook for 20-30 minutes, stirring
occasionally and adding a tablespoon of water every so often if the
mixture appears too dry.
-
Stir in the butter and add the lemon juice, to taste.
-
To serve, spoon the chicken jalfrezi onto serving
plates. Serve with rice, naan and lime wedges on the side, then garnish
with the chopped coriander and sliced red chillies.
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