Chicken Jalfrezi

 We love a curry ( all inclusive term in this house for anything that may pass as ' Curry ' ), we are so blessed in the UK for having more curry houses than fish and chip shops but nothing really beats homemade .... unless it was the tragic Biryani that I made a few years ago.

I've made a fair few over the years but this one was a belter, I've looked at lots of recipes online and tweaked them to suit our tastes, honestly every time I make a curry it tastes slightly different anyway as I'm not terribly good at measuring the spices that I put in.

Bearing that in mind, I guess so long as the main ingredients are followed reasonably well it'll turn out lovely.

Ingredients

2 Teaspoons Cumin Seeds

2 Large Onions Finely ish chopped

4 Hot Green Chillies Finely chopped

6 Garlic Cloves Finely Chopped

2 Large Green Peppers Roughly Chopped

1 Large Red Pepper Roughly Chopped

4 Large Tomatoes Roughly Chopped

2 Inches Fresh Ginger Finely Chopped

4 Large Chicken Breasts Cut into Large Chunks

2 Teaspoons Coriander Powder

2 Teaspoons Kashmiri Chilli Powder

1/2 Teaspoon Turmeric Powder

1/2 Teaspoon Cumin Powder

1 Tablespoon Soy Sauce

2 Tablespoons Tomato Ketchup

1 Tablespoon Lime Juice

3 Tablespoons Tomato Paste

1 Teaspoon Garam Masala

Light Olive oil to fry

Salt and Pepper to taste

Fresh Coriander to finish

Heat a couple of tablespoons oil in a large flame proof pot ( with a lid preferably ), whn nice and hot put in Cumin seeds until they pop, lower the heat and put in the onions, garlic, ginger and chillies and cook gently for about 10 minutes until cooked but not brown.

Add all the spices and cook gently for about a minute.

Add the chicken and peppers and cook while stirring to coat the meat with the spices.

Add all the other ingredients except for the fresh coriander and stir well, add a little water if needed, this is not a saucy curry but you do want a saucy consistency, stir well and cover to cook for about 30 minutes - maybe more if your chicken is in large pieces.

Check seasoning after 30 minutes, don't let this cook too long or the chicken will dry out.

Serve with fresh chopped coriander, rice and naan bread