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26 January, 2015

Chicken Jalfrezi

Posted in : Curry on by : Pete Tags: , ,

Chicken Jalfrezi
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Adapted from the Hairy Biker's Recipe to make even more healthy
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Chicken Jalfrezi
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Adapted from the Hairy Biker's Recipe to make even more healthy
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Ingredients
Servings: People
Units:
Instructions
  1. Finely chop 4 of the chillies – deseed a couple or all of them first if you don’t like very spicy food. Split the other 2 chillies from stalk to tip on 1 side without opening or removing the seeds.
  2. Cut each chicken breast into 7 or 8 bite-sized chunks.
  3. Heat a fairly deep, non-stick frying pan (or wok) over a high heat with a squirt of FryLite. Add the garlic, chopped chillies, chopped tomatoes, cumin, garam masala, turmeric, sugar and salt, then stir-fry for 3–4 minutes until the vegetables soften. Don’t let the garlic or spices burn or they will add a bitter flavour to the sauce.
  4. Next, add the chicken pieces and whole chillies and cook for 3 minutes, turning the chicken regularly.
  5. Pour over the 200ml of water, stir in the yoghurt and reduce the heat only slightly – you want the sauce to simmer. Cook for about 8 minutes, stirring occasionally until the chicken is tender and cooked through and the sauce has reduced by about a third. (The yoghurt may separate to begin with but will disappear into the sauce.)
  6. 6 While the chicken is cooking, heat a clean pan and stir-fry the onion and pepper with a little FryLite over a high heat for 3–4 minutes until lightly browned. Add the quartered tomatoes and fry for 2–3 minutes more, stirring until the vegetables are just tender.
  7. 7 Mix the cornflour with the tablespoon of water to form a smooth paste. When the chicken is cooked, stir in the cornflour mixture and simmer for a few seconds until the sauce thickens, stirring constantly.
  8. 8 Remove from the heat, add the hot stir-fried vegetables and toss together lightly. Serve immediately. And just in case you were wondering – don’t eat the whole chillies!
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