Aromatic, spicy and full of flavour. This chicken jalfrezi is worth staying in for! Crack open a beer, load up your plate and enjoy a homemade ‘takeaway’.
Most of the recipes on this blog are family friendly. I feed my children the food I cook and, for the most part, they eat it. This recipe isn’t one of them. This is a spicy fiery curry that Stew and I enjoy when we eat dinner alone.
When Mr 8 was born a dear friend brought me a food package, including a large tupperware of her Mother-in-law’s chicken jalfrezi. An amazing, spicy, rich and perfectly balanced curry. I was a new Mum, I had no idea what happened if you ate curry and then fed a baby. Trust me that is something I will never forget!!!!
Too much? Should I stop sharing?………………
Even that didn’t put me off. I pestered and pestered until she got me the recipe.
Jalfrezi is a pungently spicy stir-fry style curry. It is meant to be a drier dish with little sauce. It is wonderful with basmati rice. (And of course an icy cold beer)
This is the one and only time I use green capsicums! The rest of the time I am a red capsicum girl. But my original recipe called for green capsicums and green was underlined. When cooking up a family recipe there are somethings you can’t mess with and underlining is one of them 😉
I haven’t underlined anything in my recipe so swap them for your favourite colour if you wish. Just do not tell Mrs Singhania that I said that!!!!!!! 😉
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For the Jalfrezi paste
- 4 garlic cloves
- 10 cm piece fresh root ginger
- 4 green chillies
- stalks and white roots from a bunch of coriander (Reserve the leaves for later)
- 1 tsp brown mustard seeds
- 2 tbsp vegetable oil
- 2 tbsp tomato puree
- 2 tsp ground cumin
- 1 tsp ground fenugreek
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp sea salt
For the Curry
- 10 fresh ripe tomatoes
- 1 kg boneless chicken thighs
- 1 tbsp vegetable oil
- 1 knob butter
- 1 onion
- 2 green capsicums
- 250 ml water
- 2 tbsp lemon juice
- 2 tbsp natural yoghurt (optional)
- Reserved coriander leaves
For the Jalfrezi paste.
- Peel the garlic and ginger. Chop the heads off the green chillies.
- Add them to a mini food processor along with the mustard seeds, coriander stalks and root, vegetable oil and tomato paste.
- Whizz the mixture until it is smooth.
- Add the dry spices and whizz again until you have a thick paste.
(The paste will keep in the fridge for 4-5 days. Just ensure it is in an airtight container and cover the top with some oil)
For the Curry
- Core and then finely chop the tomatoes and set to one side.
- Chop the chicken into small bite sized pieces.
- Add the butter and oil to a large wok (or pan)
- Once the oil and butter is sizzling, add the chicken and cook for 5 minutes until the chicken starts to colour.
- Peel and roughly chop the onion and then deseed and roughly chop the capsicums. Add these to the chicken
- Tip the jalfrezi paste into the pan, stir well to coat all the chicken.
- Add the water and lemon juice, then turn the heat down and cook gently for 20 minutes. Stir frequently and add more water if the sauce starts to stick.
- Add the tomatoes to the pan, bring everything back to the boil, then place the curry on the lowest heat and cook for 20-25 minutes. Stir the curry every few minutes and add extra water if it is starting to stick or dry out too quickly.
- Check the seasoning and serve with a swirl of yoghurt and some fresh coriander.