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INDIAN CHICKEN JALFREZI
INGREDIENTS:
2 tbsp Olive oil
1 medium Onion
2 Cloves garlic
1 Green chilli
3 cm of fresh root ginger
2 Chicken breasts
2 tsp Mild to medium curry powder or paste
1/4 tsp Salt
1 tsp Tomato puree
120 ml Water
1 Green pepper
PROCEDURE:
Finely chop a medium sized onion.
Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely.
Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds.
Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices.
Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate.
Chop two chicken breasts into small bite-size pieces.
Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.
When it’s hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.
Add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything for about 30 seconds
Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it’s almost cooked. Stir continuously to stop it sticking.
Add 125ml or 4 1/2 fl oz of cold water to the pan. Turn the heat down to a lower temperature, and simmer for 5 minutes.
Add ginger and pepper
Add the grated ginger and chopped pepper, and cook until the chicken is tender.
Serve!
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INDIAN CHICKEN JALFREZI
INGREDIENTS:
2 tbsp Olive oil
1 medium Onion
2 Cloves garlic
1 Green chilli
3 cm of fresh root ginger
2 Chicken breasts
2 tsp Mild to medium curry powder or paste
1/4 tsp Salt
1 tsp Tomato puree
120 ml Water
1 Green pepper
PROCEDURE:
Finely chop a medium sized onion.
Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely.
Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds.
Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices.
Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate.
Chop two chicken breasts into small bite-size pieces.
Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.
When it’s hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.
Add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything for about 30 seconds
Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it’s almost cooked. Stir continuously to stop it sticking.
Add 125ml or 4 1/2 fl oz of cold water to the pan. Turn the heat down to a lower temperature, and simmer for 5 minutes.
Add ginger and pepper
Add the grated ginger and chopped pepper, and cook until the chicken is tender.
Serve!
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