CHICKEN JALFREZI

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Chicken Jalfrezi image

I love a good curry. It might be a Vindaloo, Rogan Josh, Madras or a mild Korma. This recipe comes from good old blighty and really packs a punch.

Provided by SueVM

Categories     Curries

Time 5h

Yield 2 serving(s)

Number Of Ingredients 16

2 -3 skinless chicken breasts, cut into bite-size pieces
2 inches fresh ginger, peeled and finely grated
4 garlic cloves, peeled and grated
1/2 teaspoon turmeric
1 teaspoon garam masala
salt (to taste)
2 onions (peeled and thickly sliced or chopped)
2 green peppers (de-seeded and cubed 1-inch pieces)
2 -3 hot green chili peppers, minced
2 large tomatoes, cut into medium wedges
2 tablespoons ghee (or cooking oil)
2 tablespoons ghee (or cooking oil)
1 teaspoon chili powder (or to taste)
2 tablespoons tomato puree
1/2-1 cup water
1 bunch of fresh finely chopped fresh cilantro

Steps:

  • Mix ginger, garlic, turmeric, garam masala and salt together. Coat chicken with this mix and allow to marinate for 3-4 hours.
  • Heat oil or ghee in a wok or skillet. Add sliced onions, green chillies and green peppers and fry for a couple of minutes.
  • Add tomato wedges, stir fry for 2-3 minutes. Lift out with a slotted spoon and keep aside.
  • Heat 2 tbs oil or ghee in a clean skillet or wok, add marinated chicken and stir-fry for 5 minutes.
  • Add chili powder, tomato puree, water and cook on low heat until chicken is cooked through and tender. Add fried vegetables, prepared earlier, and stir.
  • Turn heat off. Add the cilantro. Give it a quick stir and serve hot with basmati rice.

Nutrition Facts : Calories 635.9, Fat 32.7, SaturatedFat 17.4, Cholesterol 216.6, Sodium 330.9, Carbohydrate 32.1, Fiber 8.2, Sugar 15.7, Protein 56.1

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