Total time 35 mins | Serves 4 | Medium
Chicken Jalfrezi
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Medium bowl
Large frying pan or skillet
Ingredients
500g chicken breast (3cm cubes)
1 tbsp canola oil
25g unsalted butter
1 large onion diced
2 tsp garlic minced
2 tsp ginger minced
1 red & 1 green capsicum sliced
400g tin diced tomatoes
2 tbsp tomato paste
250ml chicken stock
Instructions
COAT: Put the chicken pieces in a medium bowl and coat with spice
Pack 1. Marinate in fridge overnight or as time allows.START SEAR: Heat the oil and butter in a large frying pan or skillet on a medium heat. Empty in spice Pack 2, having first cut the dry chillies in half. Stir for 30secs then add the spice covered chicken and fry, turning for 6-7mins. Splash in a little water to keep some moisture. Add the diced onion, stirring for another 5-6mins.
FINISH SEAR: Set the heat to medium/low and add the garlic & ginger, stirring for 2mins. Empty in spice Pack 3, stirring for another minute. Again splash in water if required to keep some moisture. Add half the capsicum, stirring for 2 more minutes.
SAUCE: Stir in the tinned tomatoes, tomato paste, stock and remaining capsicum.
SIMMER: With the lid off, bring to the boil then set to medium/low to simmer for 10mins. Serve with rice.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.
Cutting the chillies before you add them will provide a little extra hotness but won’t be a game changer.
If you are 10 minutes away from finishing a cook and the sauce is looking too thick to serve then add in 1 or 2 tablespoons of water and finish the cook with the lid on.