Quote from: Midge on October 31, 2005, 04:11 PM
Anyone got a good Chicken Jalfrezi recipe by any chance? a good Britsh Indian one, one which I can add lots of sauce too 
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you will need
Kris Dhillion Base
A load of finely shopped fried onions - fried for 30 mins or so until very soft.
Single concentrate tomato puree - also sold as 'creamed tomatoes' in Sainsburiies.
Garlic Puree/Garlic Ginger Puree.
Curry Powder
Chilli Powder
Salt, Sugar
Dried Fenugreek
handful of diced fresh tomato
150-200g of pre cooked chunks of Chicken
4 green birds eye cillis, hallved lenthways
Method:
Turn your biggest gas ring to MAX. If you don't have a decent gas ring, you cant do it!
Heat 2 1/2 tblespoons of oil in your pan until smoking hot. Add a tblespoon of garlic or garlic ginger puree. Stir it round for about 30 secs, until it starts to brown. Add 2 tablespoons of pre cooked onions. Stir fry for about 20 secs. Add 1 tablespoon of creamed tomatoes. Stir fry for 30 secs. Add 1 teaspoon of curry powder, 1 teaspoon of dried fenugreek leaves, and 1/2 each of salt, sugar, and chilli powder. Stir Fry for 10 secs, then add your meat, 2 tablespoons of curry sauce, fresh tomato, and your fresh chillis. Stir fry for a minute or so.
During this phase it is vital that your gas ring is on max, and that everything is as hot as possible. Try and flambe your dish for a bit of fun!
Turn heat down slightly, and add 7 more tablespoons of curry sauce, then cook for 5 or so more minutes, until the sauce is a bit thicker. Stir in some fresh coriander. Transfer to a plastic takeway contrainer, sprinkle with coriander, and leave for 5--10 mins. (its too hit to eat at the moment, and the extra 5-10 mins of sitting will allow it to mellow, and for some more flavour to develop)
Eat.
Topic: Chicken Jalfrezi recipe (read 18,821 times)