Chicken Jalfrezi Recipe Using the KD Sauce?

[Thunderbird40]

Anyone have a good chicken jalfrezi recipe based on the KD sauce?  I've always been baffled why Dhillon failed to include one in the book, and I've been dying to find one.  Any help will be deeply appreciated.

[Yousef]

Hi Thunderbird40,

You could try this recipe from the recipe section and just use the KD base instead....

Jalfrezi (for use with base chicken, lamb, vegetable or prawn).
A spicy hot dish with whole green chillies.  Hugely popular among my customers who like a real kick to their curries ? plus, it?s very easy to make!

2 tbsp vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

Quarter tsp black pepper

2 tsp Kushi Spice (just use any restaurant masala mix)

1 1/2 tsp chilli powder (remember ? it?s very hot, so vary this to your taste!)

?meat?

A ladle of base sauce (KD for you in this instant)

2 green chillies, split down the centre

Fresh coriander leaves to garnish



Fry the garlic and onion in a Balti bowl using the vegetable oil.

Once it?s golden brown, remove from the heat, and add the Restaurant Spice Mix, chilli powder and black pepper, stirring well so it doesn?t burn.

Return to the heat, adding the base meat and base sauce, stirring well.

Simmer, while adding the chillies, then garnish with fresh coriander leaves and serve.

Let us know how you get on.

Stew

[Thunderbird40]

Terrific!  Thanks.

I'd seen the Kushi jalfrezi recipe, but been thrown by the Kushi spice reference.  I'm new to curry cooking and had no idea what that was or what might be close.

I'm going to give it a go this weekend.  I'll let you know how it works if I survive the chillies!

Cheers,
Phil

[Thunderbird40]

Stew,

One more newbie question for you, if you'll indulge me that.  The Kushi jalfrezi recipe you forwarded refers to a "ladle of base sauce" and (in the original) a "ladle of base meat".  What would you consider "a ladle".

Dhillon's baseline seems to be 1 lb. chicken and 425 ml sauce, to serve four.  That's what I want to start with, because it's no fun if you don't inflict your experiments on a few friends.  Is that two ladles worth?  Three?

My guess is approximately three, but what's the real answer?  It's more than academic of course, because what I'm really after is how much more of the spices I need for 1 lb./425 ml.

Thanks in advance,
Phil

[Yousef]

Hi Thunderbird40,

The way i work is i provide 2 ladles of base sauce per person when making a curry so if i make myself and the girl a madras its 4 ladles into the pan of curry sauce.

However your are making a jalfrezi which i understand to be not so saucy dish, i.e more dry....i would stick to the 1 ladle person method as mentioned in the recipe, so if you are cooking this dish for 4 use 4 ladles of base sauce for a jalfrezi.

If you are using chicken i would allow perhaps half a chicken breast per person, maybe a tad more cut into thick chunks.

As for ground spices i dont even use a spoon anymore or measure i just take a pinch of each and throw it in  the very hot oil at the beginning then add a splash of water to really release the spices......

Stew

[Blondie]

Hi Thunderbird40,

The Kushi book states that they use 125ml ladle in the restaurant, but that should only be used as a guide.  Do bear in mind that the amount of pre-cooked meat used in most Kushi recipes is also 1 ladle per person, but the method they use to cook the meat will mean that part of that ladle will also be a gravy.

Do let us know how this Jalfrezi turns out as I am going to try it with the Kushi base and spicing shortly.

Cheers,

Blondie

[Thunderbird40]

Stew/Blondie,

Thanks so much for the tips.  I'll be back in touch soon.

BTW, what is the title of the Kushi book in question?

[Mark J]

Its the kushi balti book (from the Kushi restaurant)

http://www.baltibook.co.uk/

[Thunderbird40]

Thanks.  I just ordered it. ;D

[stubiethenoobie]

may seem like a daft question, but for the spice mix u mentioned, is gara masala suitable? or am i to go buy some more spices...  if so, could u make some suggestions??

and i dont currently have a balti dish, would a wok be alright?