Topic: AST's Chicken/Lamb Jalfrezi

[Cory Ander]

Posted by SnS

Great post Vmix.
Pleased all 4 separate processes went okay for you.
Sky's the limit now!

SnS  ;D

[Cory Ander]

Posted by Jethro

That looks a bit yummy, well presented and good piccies.
Well done

[Cory Ander]

Posted by AST

What takes 2 days to make and is gone in less than 5 minutes?  ;D

Absolutely fabulous, definately something I would have enjoyed at a restaurant. Good texture, the meat just fell apart and the rice was delicious.

Great to hear it turned out ok! ;D  As SnS says, sky's the limit now!

So I ended up making the chicken jalfrezi for me and a milder prawn version the the other half. Basically it was the same procedure but i subbed a tablespoon of extra hot chilli powder for a teaspoon of mild. I also didnt put any green chillies in it. However it still managed to blow her away  she loved the flavour but complained about the heat. Any tips (apart from removing the teaspoon of mild chilli powder) to reduce the heat?

Here's my solution to the above:

For our son (13 months):  Use just a small pinch (1/8 tsp or less) of chilli powder (we only have the one kind in the house)

For my wife, who doesn't like things too spicy:  Use 1/4-1/8th tsp.  For her, 1/4 tsp can be plenty hot.  Of course, I don't add fresh chillies in either case.

For a friend who likes things warm, but not too spicy:  about 1/2 tsp and 2-3 fresh chillies (if they're small).  Sometimes it can be too much for him, and other times it's fine.  Depends on the chillies and him, I think.

These amounts were guided a bit by the KD curry recipe, but she's using more than 400ml of base (if I remember correctly).  So far, I haven't had too many complaints!

I guess this should be added to the recipe page too, in case anyone's interested and wants to vary the heat according to this guidance. ;D

Cheers,

ast

[Curry King]

Great pic's VM, thanks for sharing them, given you only joined a couple of days ago thats pretty good going, keep up the reports and the photos 

Cheers
cK

[vmixture]

Ok I'm new here so who am I to say....but.....

The missus found the jalfrezi far too hot, so on night 2 using the saffron base I used zero chiili powder and no chillies in the recipe but I added a half teaspoon of Garam massala near the end of cooking and she was very impressed indeed.

Not ground breaking but it did the job.

[Cory Ander]

Ok I'm new here so who am I to say....but.....The missus found the jalfrezi far too hot

Fair comment vmixture...one man's madras is another man's (woman's) phal!

[bagpuss22]

Excellent recipe   

Cooked it for a second time and added 2 Dorset Naga instead of the birdseye

Absoultely fantastic!!!  Oh yes and HOT!!!

BP

[Prospero]

Reviving an old thread here to say I just tried this and it turned out fabulous. Very similar in fact to the jalfrezi at my favourite restaurant (The Clay Oven in Ealing). A few notes:

- I used the Saffron base, which is what I use for most now.
- I didn't have any pre-cooked chicken to hand, so I just simmered it in the base with a little extra water while I fried off the spices and other stuff. This effectively means the chicken stock is already incorporated with the base when you add the whole lot together.
- I scaled down the chilli content, as my family are not very heat-tolerant.
- I halved the lemon juice - it can be very over-powering and takes away the other flavours. I reckon you probably leave this out altogether, or maybe just a few drops.

Like I said, turned out great. I think the key ingredient here is the amchoor, which is certainly what gives the dish its distinctive flavour, the same as in the restaurant. Surely a classic recipe this one, so worth a bump here.