Curry House Chicken Jalfrezi
Tender pre-cooked chicken, peppers, onions, fresh chillies and tomatoes simmered in a reduced British Indian Restaurant-style sauce. The vegetables retain some bite while the sauce clings to the chicken
Ingredients
- 45 ml rapeseed oil divided into 30ml and 15ml
- 1 medium brown onion approximately 150g, cut into 1cm wedges
- 1 red pepper approximately 150g after trimming, cut into 1cm strips
- 1 green pepper approximately 150g after trimming, cut into 1cm strips
- 2 green finger chillies finely sliced, deseeded for less heat if preferred
- 30 g Garlic and Ginger Paste
- 2 tablespoons Mixed Powder
- 1 teaspoon Kashmiri chilli powder or ½ teaspoon for a milder curry
- 40 g double-concentrated tomato purée mixed with 80ml water
- 500 ml hot Curry House Base Sauce divided into 200ml, 200ml and up to 100ml
- 600 g drained Curry House Pre-Cooked Chicken
- 2 medium tomatoes approximately 200g, each cut into six wedges
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon Garam Masala
- ½ teaspoon fine salt plus more if required
- 2 teaspoons lemon juice plus more if required
- 20 g fresh coriander leaves and tender stalks finely chopped, divided
Instructions
- Heat a 30cm frying pan or sauté pan with a capacity of at least 3 litres over a medium high heat. Add 30ml rapeseed oil, followed by the onion, red pepper and green pepper. Stir-fry for 3 to 4 minutes until the edges begin to colour while the vegetables remain firm.
- Add the green chillies and cook for 30 seconds. Push the vegetables towards the edge, add the remaining 15ml oil to the centre and stir in the Garlic and Ginger Paste. Cook for 30 to 45 seconds, stirring continuously.
- Add the Mixed Powder and Kashmiri chilli powder. Stir for about 20 seconds, keeping the spices moving so they become fragrant without burning.
- Pour in the diluted tomato purée. Stir well and cook for 1 to 2 minutes, until it darkens slightly and loses its raw aroma.
- Add the first 200ml hot Curry House Base Sauce. Bring it to a lively simmer and cook for 2 minutes, scraping any caramelised sauce from the sides back into the pan.
- Add the drained pre-cooked chicken and the second 200ml base sauce. Stir gently and simmer for 3 to 4 minutes.
- Add the tomato wedges and only as much of the final 100ml base sauce as required. Simmer uncovered for 3 to 4 minutes, until the chicken is steaming hot throughout, the tomatoes retain their shape and the sauce clings to the ingredients.
- Crush the dried fenugreek leaves between your fingers and stir them into the curry with the Garam Masala and 15g coriander. Cook for 30 seconds. Season with ½ teaspoon salt and 2 teaspoons lemon juice, then adjust if required. Remove from the heat and garnish with the remaining 5g coriander.
Notes
- Heat the base sauce before beginning so it does not cool the pan.
- Add the base sauce in stages. Keep any unused part of the final 100ml for another curry.
- Drain the pre-cooked chicken before weighing it. Adding all its cooking stock can make the Jalfrezi watery.
- Use a wide pan and cook uncovered so the onion and peppers retain some bite.
- Chicken tikka can replace pre-cooked chicken in the same quantity.
- Dried fenugreek leaves and ground fenugreek are not direct substitutes.
- Prepared ingredient cooking time is not included in the 35 minute total.
Nutrition
Calories: 160kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 8gMonounsaturated Fat: 2gSodium: 317mgPotassium: 502mgFiber: 4gSugar: 7gVitamin A: 2335IUVitamin C: 109mgCalcium: 42mgIron: 2mg
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