I have just used the Ashoka kit to enjoy a Chicken Jalfrazi which I adapted from my usual recipe. Most enjoyable.
Here is the recipe...
Chicken Jalfrazi Ashoka
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In this recipe I used my cut down version of the base sauce, onion/garlic paste and bunjara - Making no claims - it's simply what I previously made and it worked well with the Bhuna..
Variation: If you prefer your pepper cooked more add it at the same time as the chicken.
1 marinated cubed chicken breast - Ashoka style
1 tbspn oil
150 ml Ashoka base
1 tspn Ashoka garlic/ginger paste
1 tbspn Ashoka bunjara
0.5 green pepper
2 tspn green chilli
2 tspn fresh ginger
1 tspn medium curry powder
0.5 tspn coriander seeds
0.5 tspn ground cumin
0.25 tspn hot chilli powder
0.25 tspn salt
1 tspn tomato puree
Preparation
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Cube the chicken and marinate Ashoka style.
Grind the coriander seeds to a powder in a pestle and mortar. (freshly ground is much better)
Deseed the pepper and slice thinly.
Finely chop the ginger and green chilli.
Make a curry paste by mixing the curry powder, chilli powder, ground coriander and ground cumin with 3 tspn water.
Mix the salt and tomato puree into the curry paste and add another tspn of water to make a fairly thick paste.
Cooking
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Heat the oil in a pan.
Add the Ashoka garlic/ginger paste and cook, stirring, for 30 secs. (it will spit)
Add the curry paste and cook, stirring, for 30 secs.
Add half of the Ashoka base, green chilli and chicken and cook for 4 min, stirring as is usual.
(probably not necessary but add a little water if needed to prevent drying out)
Add bunjara and cook, stirring for 1 min.
Add rest of the base, ginger and green pepper and cook for 4 min - ensure chicken is thoroughly cooked.
(again probably not necessary but add a little water if needed to prevent drying out)
Pics as follows are...
(1) Ingredients
(2) The onion paste, curry paste and bunjara
(3) The finished dish
Topic: Ashoka Recipes (Read 128843 times)
