Options:

Include nutrition information?

Don's Jalfrezi Style Chicken Curry

Created by DonSpain on September 24, 2015

4 tablespoons oil (vegetable oil)
1 pound boneless chicken thighs (cubed, 450 grams)
2 cloves garlic, finely chopped
1 large red onion, finely sliced
2 red chillies (finely chopped - you can remove some seeds to reduce heat - Can always add more back later if the taste is too mild)
1 (2-inch piece) fresh ginger, peeled
2 teaspoons paprika
2 1/2 teaspoon ground coriander
2 teaspoons garam masala
3/4 teaspoon ground cumin

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.