Chicken Jalfarazi / Lamb Jalfarazi

3 ladles of base sauce (New base sauce recipe) I found this to be exellent!

I might add that I have tried this base twice now. Regarding the new base the 2nd time I made it I only added half a tablespoon of chilli powder and half the paprika.


1 Large chicken breast cut into 12 pieces
3 quarters of an onion cut into quarters
1 Green pepper de seed and cut into 8.
1 Red pepper deseeded and cut into 8.
4 green chillies spilt.

2 Cloves of garlic, bashed up with a half teaspoon of salt. 1/2 table spoon of garlic puree.

1 Teaspoon of spice mix
1/2 Teaspoon of coriander powder
1/2 Teaspoon of Ginger powder
1/2 Teaspoon chilli powder. Adjust to taste.
1/2 Teaspoon cayenne. Adjust to taste.

Mix the above spices and set to one side.

2 Teaspoonfuls of dry methi.
1 Handful fresh chopped coriander

1 Tomato cut into 8 pieces.

1.   Heat base sauce and then add chicken and simmer with a lid on for about 8 mins or until just cooked. Stir every 2 minutes just so it doesn?t stick. It shouldn?t because of the oil in the base.
2.   Remove chicken and keep to one side.
3.   Heat 2 table spoons of vegetable oil. When hot add three quarters of the onion. Stir fry for a minute or so then add 4 pieces of green pepper and 4 pieces of red pepper. Add the fresh green chilli's and stir fry for a min or so.
4.   Add garlic puree. Stir fry for 1 minute
5.   Now add the spice mix and stir fry for a min or two stir frying all of the time.
6.   Add ladle of base sauce and evaporate off.
7.   Add ladle of base sauce and evaporate off.
8.   Add pre cooked chicken, then the fresh chopped coriander and methi and stir through.
9.   Add the chopped tomatoes.
10.   Add the final ladle of base sauce and cook on medium heart for about 3-4 minutes.

Lamb Jalfrezi

To make a lamb Jalfrezi I use exactly the same method above however I cook diced leg of lamb covered with water in a pressure cooker for about 20 minutes with two cloves of crushed garlic and half a teaspoon of salt. I also reserve the lamb stock.

At step one 1 just heat the base sauce. At step 8, I just add the pre cooked lamb. I also add just touch of lamb stock.

If you want to make chicken Tikka Jalfrezi then pre cook chicken tikka and add at step 8.

Serve with Rice Nan and some fresh chopped coriander on top of the curry.

Please give it a try it I brought some into work today and everyone was very very impressed!

I used to post on this site some time ago, I just check out this new base sauce a few days ago. I cooked a batch up to the letter. The only thing I didn't do was add chicken stock, I just used water.

This is by far the most simple and best base sauce I have ever cooked.

From the base I have made two curry's. I cooked a chicken korma. I just heated a couple of ladles of base, a ladle of coconut milk, a few table spoons of double cream. I added some powdered coconut and some ground almond. A little sugar... Oh I chopped up a chicken breast and cooked that in the base sauce for about 8 mins. Then I added the above. It is the best korma I have ever made!

I also made a chicken jalfrezi, this was also the best I have ever made. I will type up both recipes properly in the next few days and post them.

Thanks for this base recipe. I've tried a few over the last couple of years but by far this really is the best base!!! Try it you wont be disappointed.

Jim

Hi all,

Counting down the days. Good idea George, I'll get a takeaway with him. Taste it! Explain the taste just so we get it right. Chicken Jalfarezi... mmmh.... See if we can replicate that.

This forum is fantastic, I've never encountered so many people who are so willing to help and discuss something that is so very interesting. Thank you all so very much. I've only been into this since November last year but I have eaten curries for as long as I can remember.... I used to work quite late and often used to visit my favorite curry shop for a sitty in on my own? Always a something spicy and always some korma sauce! I just love the spice then the sweet? mmhh curry!

I'm sure the lesson will go well. Trust me, I will take down every piece of information I am given and post it all for you all to read.

Saying that the base sauce I posted a few weeks ago was lovely, I got about 13 portions left in the freezer.

Maybe we should arrange a curry meet in the future. Best semi professional curry chef 2006. Saying that, all you guy?s n girls are already there!

I will be in touch soon.

Rgd?s

Jimmy

Just spoke with the Guy for just over 20 mins, seems like a really nice bloke... hmm Internet meetings. Well up north we got a canny reputation when it comes to kicking off 

I have arranged a date, its going to be the 1st Saturday in March.

I spoke with him at length and told him straight. It's the taste and smell I am trying to create. Do you know what I mean? Yes he said... I asked can you re-create this at home... Yes he said. We talked alot about curry's and he seems to know his stuff... I didn?t want to take too much info from him as I thought this may seem a little rude.

I explained how I made my base and he said. I think this is where your maybe going wrong? Its garlic ginger onion preparation, also he mentioned green cardamon.

So we just need to wait. I will take lots of notes and see how we go.

He did mention this was the 1st time he has done a home demo...

If it works I'll pay, if it doesn?t, I'll pay. I also said get what you need to get and I'll cover the cost.

I just hope, in my mind, yes I know I'm new to the forum, he can crack it and I can see this with my own eyes.

I'm a very excited Geordie...

I received a reply this morning....

Hi James

Please find example of the range of cooking I can
teach - All types of Tandoor dishes(clay oven) meat,
vegetable and breads.

Naan breads, stuffed and plain. Chappati (unlevened
bread - hot plate) Puri (fried unlevened bread) Kulcha
(Fried yoghurt bread) 

Rice - plain and mixed. All types of biryani dishes
including chaicken, lamb, beef, fish.

All types of meat curry dishes - chicken, lamb, beef,
pork, fish and other types of meat.

All types of vegetable dishes including aubergine,
cauli, pots, peas, spinach, cabbage, carrots, okra,
pumpkin and many Indian vegetables etc.

I have a passion for cooking which stems back many
years and I can spec, prepare and cook almost all
types of Indian foods including Indian sweets.

Whilst I was at university I held a part time job as
assistant chef at a well established Indian restaurant
in Bristol, so I am quite familliar with restaurant
based preparation and cooking.

.............................

Im going to give this guy a call and ask more about restaurant prepartion and take away style. Ie from base sauce to final dish, I want to go through the whole process.

Any questions you want me to ask?

Jimmy

Hi there,

1 tablespoon   =    3 teaspoons

1 teaspoon = 5ml
1 tablespoon = 15ml (3 teaspoons)
2 to 2.5 teaspoons is a sensible measure for a "dessert spoon" (and mostly its quoted as 2 teaspoons) = 10ml.

Hope this help's or you could by a measuring set of spoons... 50p from Wilkinsons

mmmh,, sounds very? nice! I think I might have a try of that!? Thing is though. I really want to produce restaurant currys. I was searching last night on the internet. I live in bristol now and on the www.bristol.gumtree.com/

I searched and found a link and someone is offering indian cookery class for ?25... I have e-mailed. Waiting on an answer, who knows, it might be what we need! A curry chef... I'll let you all know though.

Rgds,

Jimmy

Has anyone added vanilla pod/stick, just a little to a base sauce before or whilst cooking a final curry maybe a korma, pathia? I was talking with my uncle and he said it's tip from an old indian?

I had this in a nice word document but cant post it! I have some better pictures but they are over 500kb

Hope you enjoy.

Rgds,

Jimmy

I quickly moved this from the heat and stirred in the spice mix and chili. I returned the pan to a medium heat then increasing to full. Reduce heat if too hot ensuring it doesn?t catch or burn and fry for about 30 seconds to 1 minute.

6. Add about 3-4 ladle?s of base sauce and stir together. (I had the base sauce in another pan simmering) I also added about two ladles of the chicken stock.

7. At this stage I added the chicken it was cut into about 5 pieces. The chicken had been poached and was still warm. I then cooked on medium heat for about this for about 1 minute.
8. Add 1 small quartered de seeded tomato and some chopped coriander leaf. Stir gently so not to break up the tomato and simmer for another minute.

9. I then added 2 good pinchers of fenugreek, roughly scrunched together (next time I will powder) and gently stirred through for one more minute.

10. I then poured this into a serving dish and left it for about two minutes.

Result

I was going to serve this with nan bread however at stage 7 I placed it under the grill. As I was so enthralled in cooking my curry I left it under the grill with the oven door shut. I remembered this just as I poured my curry into the serving dish. Quickly switching the grill off I refused to open the door so I could smell my curry. (The smell was there)

I then opened the oven door, thick smoke and a nice burnt nan! I did manage to salvage some of the nan from the under side!

Chicken Jalfrezi (Next time I will use tikka)