Recipe: Chicken Jalfrezi

Method:

Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.

Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.

Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.

Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.

Serve, garnished with coriander, with rice.

Serving size: Serves 8
Cooking time: More than 1 hour

This is an Pakistani dry chicken curry with onions and

Ingredients:
Ghee	1 tablespoon
Chicken thigh fillets, trimmed and halved	750g
Onion, sliced	1 large
Green capsicum, seeds and membrane removed, sliced	1
Red capsicum, seeds and membrane removed, sliced	1
Green chilli, chopped	1
Cloves garlic, chopped	2
Grated ginger	2 teaspoons
Ground cumin seed	1 teaspoon
Ground coriander seed	1 teaspoon
Garlic paste	1 tsp.
Ground garam masala	¼ tsp.
Haldi powder	½ tsp.
Dhuniya powder	½ tsp.
Salt according	to taste
Crushed tomatoes	1 tin
Water	½ cup
Green chilli, sliced,	for garnish
Coriander sprigs	to garnish

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Posted by Sana Iqbal on Nov 5th, 2009 and filed under Food & Recipes, Others Stuff. You can follow any responses to this entry through the RSS 2.0. You can leave a response by filling following comment form or trackback to this entry from your site