Topic: Success For Me :: King Prawn Jalfrezi

[qprbob]

Just made a Chicken Jalfezi today and it was the best I have ever made, actually one of the best Jalfezi's I've ever eaten. I used the SnS 2008 base and UB's precooked chicken. Actually there was a slight variation to UB's chicken, as I had no Asian bay leaves or Rajah Chicken Seasoning, so these were omitted. This is the first time I have ever used precooked chicken and I was really surprised how tender it was. The method of cooking off the water, I did it  4 times, really got the desired taste along with the squeeze of Lime.
When I next attempt this curry, I shall follow UB's recipe to the letter, as I Will have all the correct ingredients. I shall use the Saffron base and pre fry the onions to see if there is any real noticeable difference. I will post results and photos.

[JerryM]

I shall use the Saffron base and pre fry the onions to see if there is any real noticeable difference. I will post results and photos.

will look fwd to this. i have it in on my mind to try out the onion pre frying. i've dabled a bit before but not been convinced it makes a difference so will be interesting to get your thoughts.

may even be worth a new post although i'm sure there's an existing post (will have a rummage using the search). some relevant posts below that i know of:

ivan gough's AIR http://www.curry-recipes.co.uk/curry/index.php/topic,2628.0.html

onion boiling trials http://www.curry-recipes.co.uk/curry/index.php?topic=2672.msg23698#msg23698

[qprbob]

Here's a step by step photo guide of my Chicken Jalfrezi.
1. Ingrediants
2. Frying onions and peppers
3. Chicken added
4. Base added

[joshallen2k]

Looking good!

That is indeed a great Jalfrezi recipe.

[qprbob]

5. Cooking added water off
6. Finished curry
7. Ready to eat

I know this has been done before, but I'm really proud of the way it turned out and wanted to share this with you.

This is only my third attempt of making a BIR curry. I'm so glad I stumbled across this site. I did not realise how complex making a decent curry was.
Many thanks to all those who have contributed and answered my questions, I'm sure there will be more.

[Bobby Bhuna]

Sweet! That's makin me hungry! Great post! ;D

[qprbob]

Thanks for that BB

[floydmeddler]

Right. Doing this next weekend. Looks amazing.

[floydmeddler]

How many people is this recipe for? Cheers.

[JerryM]

flydmeddler,

i make 1 off 200ml finished portion. having looked at the recipe again i've noticed i've tweaked it slightly. obviously try it to spec 1st but i find it important to stick to NOT putting tom puree in (as per spec) and only use the spice mix, black pepper and salt as the spicing ie no curry powder.