Sunday 20th March 2011
Thursday last week I was sat pondering on what to have for tea that evening … knowing full well that the eldest was out at Scouts and the twins would be eating earlier I only had me and th’usband to feed …. when I stumbled upon a tweet from a fine foodie fella Craig Lyons (@mrcraiglyons on twitter …… author of the blog http://lyonsmade.blogspot.com/ ) announcing that he would be making chapati’s …. this fuelled my curry addiction no end and the decision was made to get my groove on and produce a Chicken Jalfrezi .. so I used a recipe I had noted down a while ago and never got around to trying …until now !!!
It looks laborious at first but the actual ease of the recipe surprised even me ……. so here goes …
1 1/2 lb Chicken breast
1 tbsp oil
1 tsp cumin seeds
1 onion finely chopped
1 green pepper , chopped (I used yellow pepper as not a fan of green pepper)
1 red pepper , chopped
1 garlic clove , crused (I used 2 ..love the garlic)
2cm fresh root ginger , finely chopped
1 tbsp curry paste
1/4 tsp chilli powder
1tsp ground coriander
1tsp ground cumin
1/2 tsp salt
400g chopped tomatoes
2tbsp chopped fresh coriander
1. cut meat into chunks
2. heat oil & fry cumin seeds until they splutter . Add the onion , peppers , garlic and ginger . Fry on med heat for 6-8 mins.
3. add curry paste and fry for 2 mins. Stir inb the chilli , ground coriander,cumin and salt. Add 1tbsp water and fry for 2 mins.
4. Add chicken and fry for 5 mins. Add toms and fresh coriander.
5. Cover pan tightly & cook for approx 15 mins (I left for 25 mins stirring occasionally and the chicken was melt in the mouth)
Serve with basmati rice and garnish x
you may never need to get a takeaway again …
Beautiful ! Enjoy xx