This is the second part of our cricket recipes post. The first one was African Babotie.
Chicken Jalfrezi – An Indian Curry
This recipe requires some preparation work. Ideally, you should make and marinade the chicken for 24 hours, but if you don’t want to wait that long, then at least 2 to 3 hours.
Part 1 – Marinade
500g chicken breast
5 cloves of garlic
2inch piece of root ginger
1 teaspoon of Tumeric
2 teaspoons of Garam Masala
½ teaspoon of salt.
Dice the chicken breast and leave it to one side
Measure out the Tumeric, Garam Masala and Salt.
Peel the garlic and the ginger. Grate them finely. Add them to the spices above, and them mix well to make the marinade
Add the chicken to the marinade and stir well to coat it. Put the lid on the container and store in the fridge for 2 to 3 hours as a minimum (but preferably longer if possible) to allow the flavours to develop.
Part 2 – Making the curry
The marinated chicken
2 onions – sliced
2 peppers – sliced
3 or 4 chillies – deseeded if you don’t want too much heat – sliced
2 large or 4 smaller tomatoes, cut into wedges
2 tablespoons of tomato puree
1 tablespoon of chilli powder – add more or less to your taste
1 bunch of coriander leaves and stalks, roughly chopped
Heat 1 tablespoon of Ghee (vegetable oil will suffice if you don’t have it) in a wok and then stir fry the onions, peppers and chillies for 4 to 5 minutes. Keep stirring to make sure they don’t catch or brown. Add the tomato wedges and cook for another 2 to 3 minutes. Remove from the heat and put the vegetable mix into a bowl until later.
Clean the wok, add another tablespoon of Ghee or oil and then stir fry the chicken at a high heat for 5 minutes. Add the chilli powder and the tomato puree. Stir well, lower the heat and cook until the chicken is cooked through.
Once the chicken is cooked, add the vegetable mix back to the pan, stir well and cook for a few minutes to get come heat back into the vegetables.
Add the coriander leaves and stalks. Stir well, remove from the heat and serve.
This is quite a dry and spicy curry. If you want it to be creamy, add 2 tablespoons of natural yoghurt before adding the coriander.
Serve with chapatti or naan, or rice if you prefer.
Disclosure : I was asked by Betfair to take part in the Cricket World Cup Recipe challenge. The ideas and photos are by Blokey.