Don's Jalfrezi Style Chicken Curry
Recipe: #21067
September 24, 2015
Categories: Indian, Sunday Dinner, Gluten-Free, No Eggs Non-Dairy, Canned Tomatoes, Spices, Herbs, Kosher Meat, more
"My absolute favourite concocted over the years. This Indian dish is one to savour over and over. Also great with Lamb - just extend cooking time"
Ingredients
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Nutritional
- Serving Size: 1 (343.1 g)
- Calories 454.9
- Total Fat - 34.1 g
- Saturated Fat - 7.4 g
- Cholesterol - 127.7 mg
- Sodium - 732.3 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 3.4 g
- Sugars - 5.8 g
- Protein - 26.6 g
- Calcium - 51 mg
- Iron - 2.3 mg
- Vitamin C - 49.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix the Paprika, coriander, garam masala, cumin, chilli powder and ¼ tsp salt together in a small dish to form a flavour enhancing spice mixture. In a large bowl, blend the tomatoes, yogurt, lemon juice and ¼tsp salt together to form rich,smoothmixture; Heat 2tbsp oil in a large frying pan and add the chicken;
Step 2
Cook over a medium high heat for 3 to 4 minutes, or until sealed all over;
Step 3
Remove and set aside;
Step 4
Reduce the heat and add the remaining oil;
Step 5
Add the onions, garlic and ginger and fry gently, stirring occasionally, for 3 to 4 minutes, until golden and softened;
Step 6
Add the spice mixture and chillies and fry, stirring continuously, for 1 to 2 minutes to release the fragrance and aroma of the herbs;
Step 7
Add the tomato mixture and increase the heat to bring to a boil;
Step 8
Reduce to a Simmer and simmer for some 5 minutes or so until sauce has reduced slightly;
Step 9
Add the chicken and stir well;
Step 10
Heat the mixture until simmering, then cook on a low heat for some 30 to 35 minutes or so or until the chicken is tender and cooked through; If the sauce becomes too thick, simply add more yoghurt;
Step 11
Add the green pepper and most of the coriander (reserve some for garnish) and cook for some 10 minutes more;
Step 12
Taste for seasoning, garnish with coriander and serve.
Tips
No special items needed.