Friday, March 15, 2013

Recipe: Chicken Jalfrezi

Heres another hot recipe for you girls and boys! I've been getting much more into my spicier food lately, not sure why. I think i just tend to go through phases with the sorts of foods I eat. Like I might for instance, live off salads and soups for weeks, and then the next month literally have chips every day. Same with spicy food- in a spicy mood at the moment, but i could go completely back to Korma-land in a bit. I put quite a lot of natural yoghurt on top of this as a garnish, but that's because it ended up being hotter than I expected again!

Chicken jalfrezi    (serves 2)

2 tbsp olive oil
350g diced chicken breast
½ tsp garlic salt
1 white onion, finely chopped
1 tsp freshly minced ginger
Handful fresh coriander, chopped
1 hot dried red chilli, chopped up finely (add seeds if you want it even hotter!)
½ green pepper, diced
1 tsp asafoetida
1 tbsp curry paste
1 tsp cumin
¼ tsp cayenne pepper
300g passata
200ml chicken stock
1 tsp lemon juice
2 tbsp natural yoghurt
Salt, pepper and sugar to taste
Natural yoghurt for garnish (optional)

1. Add the oil, chicken and garlic salt to a pan on high heat. Cook the chicken for a few minutes until browned. Remove with a slotted spoon and set aside. In the same pan, add the onion, ginger, chilli, coriander, green pepper and spices, and fry for about 5 minutes, or until the onions are beginning to brown.

2. Add all the other ingredients, and the reserved chicken, and cook on a medium heat for 20 minutes, stirring occasionally. Season to taste, and garnish with extra natural yoghurt if desired.

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