Soldato
My tolerance for heat has waned over the years and a Jalfrezi is as hot as I like. I've made this recipe many times and thought I'd share it.
I'll list this as the standard recipe I use as it's done in a frying pan and makes 2 or 3 servings, depends how much each person wants, though these photos from today are a larger batch version of this.
Ingredients
5 tbsp Rapeseed oil
1/2 Large Onion
3 Cloves of Garlic (I use Very Lazy Chopped Garlic)
Small piece of Ginger (I use Very Lazy Chopped Ginger)
1 Red Pepper
1 Green Pepper
1 tbsp Tomato Puree
1/2 tbsp Mixed Curry Powder (see below)
1/2 tbsp Hot Chilli Powder
1/2 tbsp Turmeric
400g Diced Chicken (I prefer thigh but breast is nice as well)
Fenugreek Leaves
3 Scotch Bonnets (I like these)
2 Tomatoes
Fresh Coriander
Mixed Curry Powder
I batch made this and store it in a container. As long as proportions are the same it can be made into whatever size of batch you want.
3 tbsp ground Cumin
3 tbsp ground Coriander
4 tbsp Curry Powder(I used medium)
3 tbsp Paprika
3 tbsp ground Turmeric
1 tbsp Garam Masala
1. Put 5 tbsp of rapeseed oil into your pan and heat up
2. Roughly chop 1/2 large onion and once the oil is hot put it in. Add your salt at this stage and sir it
all in and cook the onions for a few mins but don't brown them too much.
3. Add 3 cloves of chopped garlic (I use 3 tsp of Very Lazy Chopped Garlic for this).
4. Add 1 small piece of ginger (I use 1 tsp of Very Lazy Chopped Ginger for this). Cook for a min.
5. Chop the peppers into chunky strips and chop up your chillies. Add these and cook for a few mins.
6. Add 1 tbsp tomato puree and mix in.
7. Add 1/2 tbsp mixxed curry powder.
1/2 tbsp chilli powder
1/2 tbsp turmeric
Mix it all in coating everything and cook the spices for a min or so forming a paste.
8. Add diced chicken and stir coating the chicken in the paste and cook until chicken cooked through.
9. Add 1/2 cup of water so a sauce is formed.
10. Add a pinch of fenugreek leaves crushing them as you put them in.
11. Add 1 cup of water (this quantity depends how much sauce you want. I like a good amount of sauce).
12. Chop up the tomatoes and add them.
13. Add the chopped coriander and heat everything till fully cooked.
As I like a nice thick sauce I mix some cornflour with water and add the paste.
All done and it was very nice. I'll freeze the 4 trays and have at my leisure.
I prefer this one to the Jalfrezi I had last night at my favourite Indian Restaurant just because it's a fair bit hotter and has more sauce.
I'll list this as the standard recipe I use as it's done in a frying pan and makes 2 or 3 servings, depends how much each person wants, though these photos from today are a larger batch version of this.
Ingredients
5 tbsp Rapeseed oil
1/2 Large Onion
3 Cloves of Garlic (I use Very Lazy Chopped Garlic)
Small piece of Ginger (I use Very Lazy Chopped Ginger)
1 Red Pepper
1 Green Pepper
1 tbsp Tomato Puree
1/2 tbsp Mixed Curry Powder (see below)
1/2 tbsp Hot Chilli Powder
1/2 tbsp Turmeric
400g Diced Chicken (I prefer thigh but breast is nice as well)
Fenugreek Leaves
3 Scotch Bonnets (I like these)
2 Tomatoes
Fresh Coriander
Mixed Curry Powder
I batch made this and store it in a container. As long as proportions are the same it can be made into whatever size of batch you want.
3 tbsp ground Cumin
3 tbsp ground Coriander
4 tbsp Curry Powder(I used medium)
3 tbsp Paprika
3 tbsp ground Turmeric
1 tbsp Garam Masala
1. Put 5 tbsp of rapeseed oil into your pan and heat up
2. Roughly chop 1/2 large onion and once the oil is hot put it in. Add your salt at this stage and sir it
all in and cook the onions for a few mins but don't brown them too much.
3. Add 3 cloves of chopped garlic (I use 3 tsp of Very Lazy Chopped Garlic for this).
4. Add 1 small piece of ginger (I use 1 tsp of Very Lazy Chopped Ginger for this). Cook for a min.
5. Chop the peppers into chunky strips and chop up your chillies. Add these and cook for a few mins.
6. Add 1 tbsp tomato puree and mix in.
7. Add 1/2 tbsp mixxed curry powder.
1/2 tbsp chilli powder
1/2 tbsp turmeric
Mix it all in coating everything and cook the spices for a min or so forming a paste.
8. Add diced chicken and stir coating the chicken in the paste and cook until chicken cooked through.
9. Add 1/2 cup of water so a sauce is formed.
10. Add a pinch of fenugreek leaves crushing them as you put them in.
11. Add 1 cup of water (this quantity depends how much sauce you want. I like a good amount of sauce).
12. Chop up the tomatoes and add them.
13. Add the chopped coriander and heat everything till fully cooked.
As I like a nice thick sauce I mix some cornflour with water and add the paste.
All done and it was very nice. I'll freeze the 4 trays and have at my leisure.
I prefer this one to the Jalfrezi I had last night at my favourite Indian Restaurant just because it's a fair bit hotter and has more sauce.
