Details: Prep Time = 25-30 Cooking Time = 6 hrs on low Serves=4 With rice/bread
I have a sikh friend she is one of my best buddies in the world, kind and puts everyone else first.We have a good laugh together and once we tried to write a good curry guide. We would meet up on a thursday night at a different indian restaurant. We would then grade the whole restaurant from the toilets to the service to the food, oh and there would always be a Hot chick of the night depending on who received the most attention from the opposite sex. Nearly forgot we took it in turns to bring a table decoration from home as well which would be placed on the center of the table. (we were young)
Jazz would always have a Sag Paneer (she was a vegetarian on thursdays. Crazy I know but we couldn’t do any other day.) I would Generally have something different each week perhaps not as fair as Jazz but I just love curry.
To be honest the only good thing about this book was the name. Hide and Sikh’s Curry Club (my name being Heidi and well I think you can work the rest out…) We worked together for many years and were known as Hide and Sikh in the office too.
Anyhow I digress, Jazz is going to be giving me some curry tips and helping me out with some side dishes one day I will make her a sag Paneer (a thursday) and get my rating.
This Jalfrezi is not personally as good as my other currys so far. It was missing something however had it been the 1st one I ever cooked, I would have loved it. I think the best way to sum it up is, it was the perfect spice level for me. (I like madras heat to give you an idea). However the flavor was that of a pub curry. So if you love pub currys its perfect.
NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.
- 2 tbls of Oil to cook.
- 400g Chicken.
- 1 Onion Chopped finely.
- 2 cloves Garlic Crushed (or chopped finely).
- 6 tomatoes or 4 big juicy ones. Or a tin (not as good, but faster)
- 1 tsp Turmeric.
- 2 tsp Garam Masala.
- 1 tbsp Coriander leaf.
- 1 tsp Fresh Ginger.
- 2 chopped finely, green chillies.
- 1/2 Scotch bonnet. These can be mega Hot so leave it out if you’re not keen. (or add whole to the top pierced for a subtle hint)
- 1 green pepper de-seeded and sliced.
Always oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.
- Heat the oil in a large heavy sided frying pan medium high heat, Add the Chicken brown on all sides and put in the Hot Pot. Leave the pot off but cover.
- Fry the onion and Garlic until soft then add the fresh tomatoes and fry for a minute or two, you may need a splash of water at this point. Now add Turmeric, Garam Masala, Coriander Leaf & Ginger. Stir it all together and cook down a little more.
- Add the chillies and cook down the tomatoes crushing the onions into the tomatoes at the same time to make a really great base. You may need to add a little more water 25-50 ml max but try not to if you can avoid it.
- Once its all broken down add to the Hot Pot and stir in with the chicken. Cover and cook on low for 4-6 hrs. If you want add a chilli or two to the top for the Heat freak to add to their dish at the end.
- 1 hr before serving add the Green pepper.
I serve this with pilau rice and paratha this would also be nice served with a raita (yogurt and cucumber).For gluten and Paleo dont serve with paratha.
NB: This is posted under Chicken, Milk/Egg/Gluten free, and Paleo.