Rob’s Chicken JalfreziPosted: August 6, 2012
When I first met my other half he had a repertoire of three dishes that he would make; spaghetti bolognese, chilli con carne and chicken jalfrezi. These dishes interspersed his numerous meals of beans on toast and cheese on toast. (At least he no longer lived above a pizzeria takeaway by the time I met him and therefore had pretty much ditched the pizza diet!). He’s actually a pretty good cook but apparently didn’t feel there was any point in cooking when there was just his mouth to feed. Good job I came along when I did! 😉 This was one of the first meals he cooked for me. The very first was spaghetti bolognese, I remember this distinctly as I was extremely concerned by the fact I would no doubt splatter sauce across the table and myself. And of course I did. At least it broke the ice!
Anyway, I soon learnt the recipe too and it quickly became a firm favourite of ours and still is 🙂 This is a relatively fast and un-fussy curry to make compared to some of my others so we tend to have this in the week. It’s good after work on a Friday night with a couple of beers and maybe some poppadoms and mango chutney, yum!
Here’s what you’ll need;
- Chicken, diced
- 1 medium to large white onion
- 1 red pepper
- 1/2 a green pepper (or as you’ll seen in the picture below, we had an orange one to use up. The colour and flavour of green coupled with all the red tomatoyness works best though)
- 1 green chilli
- a decent nub of ginger
- 2 garlic cloves
- 2 tbsps madras curry paste (I don’t know why its madras paste, that’s just what he’s always used. Alternatively you could make your own paste but using a jar does make if faster for after work cooking)
- 1 heaped tsp tumeric
- 2 tsps ground cumin
- 2 tsps mustard seeds
- 1 tin chopped tomatoes
- tomato puree
- coriander to serve (you’ll see from the picture we ran out and used dried corriander leaf as better than nothing)
For the rice;
- White basmati rice
- 1/2 tsp tumeric
- 2 tsp coriander leaf
Heat some oil in a pan and add the cumin, mustard seeds, tumeric and curry paste. Fry for a few minutes.
Peel your ginger and grate it over the pan (so as not to loose all the juice). Add the crushed garlic and chopped onion. Fry until softened then add the peppers and chilli (including seeds if you like it with a bit of a kick) and cook for a few minutes. Add the chicken and fry until golden the tip in the tinned tomatoes and a good squeeze of tomato puree. Simmer for 10-15 minutes.
Meanwhile cook the rice with 1/2 tsp of tumeric and 2 tsps of coriander leaf added to the water. Once cooked leave the rice with a tea towel wedged between the pan and the lid for 10 minutes to make sure it’s nice and fluffy.
Serve the curry with a sprinkle of coriander (if you have any!)