Jalfrezi which essentially means 'stir fry' is not only a very 'broad sheet' in curry terms, it also happens to be one of my favourite Indian curries. Tonight's Chicken Jalfrezi was loosely based on a recipe from Andhra Pradesh (got part of it from utube, I think?) and has an unusual 'pre fry' stage for the chicken (this works well in other chicken dishes where marinating is not possible / desirable). In tonights version, I swapped the usual fried mixed peppers for pre-roasted whole peppers (plus some roasted chillies) which gives a very distinctive sweet intense flavour. As usual with my Jalfrezi(s), the final dish was pretty (very) hot !!! - chicken was thigh meat, mix of on and off the bone.

The Key Ingredients



The Finished Result



Great Accompaniment - Punjabi Style Dhal !



Just to add that the 'pre fry' stage is simply frying the chicken until just turning golden brown, adding 1 tsp of curry powder mix (or just  turmeric) and frying for 1 - 2 minutes more. Then just drain the chicken and set aside until required.

Cheers
Chrisnw

South Indian Garlic Chilli Chicken, Chicken Madras, Punjabi Style Dal Tadka, Chappati and Plain Basmati Rice.



Close Ups !

South Indian Garlic Chilli Chicken



Chicken Madras



Punjabi Style Dal Tadka



Went down a treat ! - Just to add, the Garlic Chicken and Madras used my Pressure Cooked Glasgow Style base - https://curry-recipes.co.uk/curry/index.php/topic,13166.0.html

Cheers
Chrisnw

Some shots of the latest batch of my pressure cooker version of Mr Singh?s Glasgow style base. Full Recipe here - https://curry-recipes.co.uk/curry/index.php/topic,13166.0.html

Stage 1

Whole Spices


Ingredients Combined


30 minutes on pressure


After 30 minutes


Stage 2

Ground Spices etc.



15 minutes on pressure


After 15 more minutes


Stage 3

Blending


Final Result


Cheers
Chrisnw

Following on from JB?s  excellent base recipe / article, I thought I would post my pressure cooked version of Mr Singh?s Glasgow style base. Pressure cookers are used widely in Northern India and throughout Pakistan for making bases, part curries and whole dishes. I find the pressure cooker is especially an excellent method for cooking curry bases (and traditional curries) . Not only does it significantly reduce cooking times, but recipes are readily scalable and results are consistent time after time.

After much pestering, my wife (who teaches photography at the local college) agreed to take some shots of me making the latest batch. Photo article - https://curry-recipes.co.uk/curry/index.php/topic,13167.0.html More photos are also on my wife's website @ http://lmlphotography.co.uk/curry-kitchen.htm

For a 7 Litre Pressure Cooker

Stage 1

half fill with onions (about 1 kg peeled & quartered)
sprinkle with cumin seeds (1 tbsp) , 6 - 8 crushed cardamom pods (always crush for max flavour release)
2 bay leaves
large cinnamon stick
150 mls veg oil
add water to level with onions
pressure cook for 30 minutes
off pressure

Stage 2

Add approx 2 tbsp (mix) of tumeric (2tsp), garam massala (1tsp), red chilli powder (I use 1 tsp of kashmiri)
add 1 tbsp salt (adjust if required)
add 1 chef's spoon tinned tomatoes
add 50gms block coconut cream
mix well, add more water if required (depending on your preferred consistency or if too dry)
pressure cook for 15 minutes
off pressure

Stage 3

blend well (I use hand blender)
cool & store (refrigerator) for later use (enough for 6 - 8 curries, warm again before use!)

Base should be aromatic, quite light in consistency, yellow(ish) in colour - works great in most BIR curries (even korma!) - I now use this base almost exclusively.

Cheers
Chrisnw