Chicken Jalfrezi


Ingredients:



Ghee 1 tablespoon

Chicken thigh fillets, trimmed and halved 750g

Onion, sliced 1 large

Green capsicum, seeds and membrane removed, sliced 1

Red capsicum, seeds and membrane removed, sliced 1

Green chilli, chopped 1

Cloves garlic, chopped 2

Grated ginger 2 teaspoons

Ground cumin seed 1 teaspoon

Ground coriander seed 1 teaspoon

Garlic paste 1 tsp.

Ground garam masala ¼ tsp.

Haldi powder ½ tsp.

Dhuniya powder ½ tsp.

Salt according to taste

Crushed tomatoes 1 tin

Water ½ cup

Green chilli, sliced, for garnish

Coriander sprigs to garnish



Method:



Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.

Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.

Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.

Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.

Serve, garnished with coriander, with rice.

Serving size: Serves 8

Cooking time: More than 1 hour



This is an Pakistani dry chicken curry with onions and capsicums.