Chicken Jalfarezi-2

Chicken Jalfrezi

A spicy dish, with chillies and mustard seeds, for those who like their curries hot.

Prepare Ahead

The curry can be made up to 2 days in advance, chilled, and reheated to serve.

Instructions

1. 1

   Heat the oil in a large pan over a medium heat, add the cumin, mustard seeds, turmeric, and curry paste, and stir-fry for 1–2 minutes.

2. 2

   Add the ginger, garlic, and onion and fry, stirring frequently, until the onion starts to soften. Add the red and green peppers and the chillies and fry for 5 minutes.

3. 3

   Increase the heat to medium-high, add the chicken, and fry until starting to brown. Add the tomatoes and coriander, reduce the heat, and simmer for 10 minutes, or until the chicken is cooked through, stirring often. Serve hot.

Ingredients

• 2 tbsp Sunflower Oil
• 2 tsp Ground Cumin
• 2 tsp Mustard Seeds, yellow
• 1 tsp Ground Turmeric
• 2 tbsp Masala Curry Paste
• 2½ cm Root Ginger, fresh, peeled and finely chopped
• 3 Garlic Cloves, crushed
• 1 Onion, sliced
• 1 Red Pepper, deseeded and sliced
• ½ Green Pepper, deseeded and sliced
• 2 Green Chillies, deseeded and finely chopped
• 675g Chicken Thighs, boneless or breasts, skinned and cut into pieces
• 225g Chopped Tomatoes, can
• 3 tbsp Coriander, chopped

Serves 4