Chicken Jalfrezi

by | Jul 6, 2012 | Mains

INGREDIENTS

  • Oil for browning
  • 1 Onion Diced
  • 1 carrot diced
  • 1 capsicum diced
  • green beans
  • 2 cloves of garlic, chopped
  • 500 grams chicken thigh fillets, diced
  • 1 tin of tomatoes
  • 1 tablespoon and 1 teaspoon grated fresh ginger
  • 1 tablespoon and 1 teaspoon ghee (clarified butter)
  • 1/3 cup chopped coriander leaves or 15 grams of coriander leaves as paste (from squeezy)

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SPICE MIX

  • 2 teaspoons ground turmeric
  • 1/2 teaspoon chili powder (Add more at the end if needed, fresh or chilli flakes would be better at the end)
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander seeds

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DIRECTIONS

  1. Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, vegetables and season with the spice mix. Fry gently in the ghee, scraping the bottom of the pan frequently and turning the chicken.
  2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate. (THIS PART CAN BE DONE IN THE PRESSURE COOKER – 15 mins – NO ADDITIONAL WATER IS NEEDED, LIQUID IN TOMATO TIN)
  3. Add the coriander leaves, and simmer for another 5 minutes.

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ORIGINAL SOURCE: http://allrecipes.com/recipe/chicken-jalfrezi/detail.asp