Making Jalfrezi ! !

[Tysonator]

Hi,

http://www.bbcgoodfood.com/recipes/5852/chicken-jalfrezi

I have followed the recipe from the above link.
Once I had made the sauce element of Jalfrezi initially it tasted good with a slight after taste kick !

However the wife’s opinion was the sauce was too watery and bland !

So what ingredients can I add to give the sauce more flavour similar to Pakas Jalfrzi that I can purchase from super market ?

I have thought perhaps some Ginger and may be Paprika !

 

[Tysonator]

And next time change all the teaspoon measurements to tablespoons.

Good point !

 

[Tysonator]

King4aDay
And next time change all the teaspoon measurements to tablespoons.
Good point ! [/QUOTE]

More garlic and some salt. Cayenne pepper would be better than paprika.

I will try Cayenne pepper and I did not put any salt in my sauce

Mark A
I'm no expert, but one thing I would suggest would be to blend the onion in the sauce, or grate it if you haven't got a blender. Then simmer it until it thickens up.

I did simmer the onions in oil and they got blended along with all the other ingrediants in the pan.

 

[Tysonator]

Paprika

I don't cook jalfrezi but that doesn't look like nearly enough spices Teaspoons wtf.
You also can not skimp on oil, many Indian type spices including chilli,m essential compounds are not water soluble, but are oil soluble. So remove the fat, you remove the flavour.

This to me looks like a better recipes but as above I haven't cooked jalfrazi, so just going by look.

http://www.greatcurryrecipes.net/2011/06/09/how-to-make-a-traditional-indian-chicken-jalfrezi/

I will print out the recipe and have another go making the sauce at the weekend.

 

[Tysonator]

No, I mean blend it with a food processor, or grate it, so that the onion becomes part of the sauce, rather than chunks in it.

Usually for takeaway style curries you would make a sauce up and then add various other spices and veg to make the curry you want. The sauce is usually onion, ginger, garlic, oil, tinned tomato, tomato puree, tumeric and paprika.

You boil it for a while and then blend it up to create a thick 'gravy'. Then you add this to your other ingredients and chopped onion etc.

I'm just going off what it says in the curry secret book by Kris Dhillon. I got mine pretty close to restaurant quality last time I made it, but I made a Chicken Pathia. Jalfrezi is another of my fav curries, so will be trying that at some point.

I use a hand blender which works well.
The onions I fry in oil first and add the rest of the ingredants.
So I might try you way next time

 

[Tysonator]

There's nowhere near enough onion or garlic in the BBC recipe - it's basically a lightly spiced tomato sauce. The one Goberpiles posted is much more like it. I usually make a curry paste out of the garlic, a bit of the onion, chilli, ginger and fresh coriander, fry it off and add the tomatoes afterwards and simmer down until thick. As a few have said, curry needs a LOT of salt.

I think you are on to some there with the BBC recipe as I reflet on post making the recipe. It seems that indeed the BBC recipe just needed at least double of everything in the recipe mix.