Topic: Chicken Jalfrezi recipe

[Midge]

Anyone got a good Chicken Jalfrezi recipe by any chance? a good Britsh Indian one, one which I can add lots of sauce too mmm

[thomashenry]

Anyone got a good Chicken Jalfrezi recipe by any chance? a good Britsh Indian one, one which I can add lots of sauce too mmm

]

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.

[Midge]

Cheers!!!

[Midge]

Cheers!!!

TOM! I tried your recipe and it was EXCELLENT!!!!!!!! Got anymore 

[DeeDee]

Sure you know this page over at Natco-Online ....

It's excellent, but takes some time.? Just like you buy in as Restaurant ...

http://www.natco-online.com/acatalog/Holy_Grail.html

I swear by it.? Great stuff!

[Mark J]

Hi DeeDee,

Did you do the whole make the base and the onion puree bit?

[DeeDee]

Yeah, did the whole nine yards.  I ended up with about six months of onion paste and two meals of base. 

What I found totally amazing (being relatively green to REAL cooking) is that the base has almost no curry taste whatsoever.  The onion sure, but the toms base is almost bland.

I think the "wow, fresh taste" comes from the fact that you lob in the secret spice mix and onion paste minutes before you eat.

Bloody awesome and totally worth it.  I will be trying recipes from this forum but that Holy Grail page will take some beating!

:-)

DeeDee

PS. The LOOK of this recipe in the pan is worth the price of admission alone ... obviously when I say 'the pan' I don't mean, well you know ... 

[Ader1]

In the 'Holy Grail' recipe the Spice Mix contains dried fenugreek.  I suppose they mean the leaves.  Am I correct?  I will try this recipe out this week.  Thanks....

[DeeDee]

I've used leaves and also powder.  Personally prefer the powder, but that's probably just me.

:-)

DD

[George]

Re. the "secret onion paste" they say: "Taste the finished product ? tastes almost ?soapy? ? remind you of anything familiar?"

Did it remind you of anything familiar?

Regards
George