November 10, 2014

chicken jalfrezi

Yum
This dish is tasty and perfect for someone that is just getting their "feet wet" when it comes to curry.  It is pretty basic and will remind you of a stir-fry.  If you would prefer you can make it with potatoes instead of rice.  You would just chop 3 large potatoes, add them to the skillet with 2 tablespoons of oil before adding the chicken, and cook for 10-15 minutes until they begin soften, then add the chicken. 

Servings 4-6
Total Time 40 minutes

INGREDIENTS
  • 4 tablespoons butter
  • 6 skinless, boneless chicken thighs, sliced
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 green bell peppers, seeded and chopped
  • 1 poblano chile pepper, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 14 ounce can of chopped tomatoes
  • 1/2 cup water
  • fresh chopped cilantro to serve
  • 4-5 cups of cooked rice


INSTRUCTIONS


In a large skillet, over medium-high heat, melt half the butter.  Add the chicken and cook, stirring frequently, for 5 minutes or until browned but not necessarily cooked through.  Remove from the pan and set aside.


Melt the remaining butter.  Add in the onion and cook, while stirring, for 5-8 minutes until golden.  Stir in the garlic and ginger, continue cooking for 2 minutes, stirring frequently.  Add in the bell peppers and cook for an additional 2 minutes.


Stir in the chili (to taste), cumin, coriander, chili powder, turmeric, and salt.  Add the tomatoes with their juices and the water.  Bring to a boil.


Reduce the heat to low and add the chicken.  Let simmer for 10 minutes, stirring frequently, until the bell peppers are tender and the chicken is cooked through.  (you may want to thicken your sauce, I did, with 1-2 teaspoons of flour or cornstarch mixed well into 1/4 cup of water... just be sure to return to boiling before adding this)


Serve over rice and top with chopped cilantro.  Enjoy!!!

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