Chicken jalfrezi
Method
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Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4-5 minutes, or until softened.
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Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10-15 minutes, or until golden-brown and cooked through.
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Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20-30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.
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Stir in the butter and add the lemon juice, to taste.
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To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.
Ingredients
- 2 tbsp vegetable oil
- 1 onion, peeled, finely chopped
- 2 cloves garlic, peeled, sliced
- 1 tsp chilli powder
- 3 tsp ground turmeric
- pinch salt
- 750g/1lb 10oz skinless chicken breast, cut into large chunks
- 1 x 400g tin chopped tomatoes
- 2 tsp ground ginger
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tbsp melted butter
- 1 lemon, juice only
To serve
- basmati rice, cooked according to packet instructions
- 6-8 ready-made chapatis or naan breads
- 2 limes, cut into wedges
- 2 handfuls chopped fresh coriander leaves
- 1-2 red chillies, sliced
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Chicken jalfrezi
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