Chicken jalfrezi
A hot, fairly dry curry of seared chicken with crisp peppers, onion and green chilies in a thick, tangy tomato masala.
Method
- 1
Toss the chicken with a pinch of the turmeric, 0.5 tsp chili powder and 0.5 tsp salt and set aside.
- 2
Heat 1 tbsp oil in a wide pan over high heat and sear the chicken until browned in places but not cooked through. Lift onto a plate.
- 3
Add another 1 tbsp oil, then the peppers and onion petals, and stir-fry until charred at the edges but still crisp. Lift onto the plate.
- 4
Lower the heat to medium, add the remaining oil and the cumin seeds and let them sizzle.
- 5
Add the chopped onion and cook until golden.
- 6
Stir in the garlic, ginger and half the green chilies and cook until fragrant.
- 7
Add the remaining turmeric and chili powder with the ground cumin and coriander, then the tomatoes and remaining salt. Cook to a thick paste.
- 8
Return the chicken with the water and simmer until the chicken is cooked through and the sauce clings to it.
- 9
Add the peppers, onion petals and remaining chilies and toss over high heat until hot.
- 10
Stir in the garam masala and fresh coriander and serve with rice or naan.
Notes
- Jalfrezi should be thick and dry enough to scoop with bread, with the peppers still holding some bite.
- For less heat, deseed the green chilies or use only two.
Equipment
Large wide frying pan or wok, Mixing bowl, Plate