Jalfrezi Recipes

Steps:

• Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
• To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
• Add 300ml water to the onion mixture and simmer for around 20 minutes.
• Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).
• Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
• Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
• Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
• Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
• Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.

Steps:

• Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
• Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
• Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Steps:

• Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes.
• In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly.
• Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.
• Add the coriander, cumin, tomatoes, green peppers and mix well.
• Cover and cook another 15 minutes.
• Add a bit of water if too thick.
• Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes.
• (at this point start removing any fat as it floats to the top) Remove from heat, taste and adjust seasonings, top with chopped cilantro and serve with rice.

Steps:

• Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.
• Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.

Steps:

• heat 2 tbsp oil in a medium pot and fry onion and garlic for a few minutes on high heat (be careful not to burn onion).
• add the chicken, turmeric, chili powder and salt.
• fry over medium low heat for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.
• add tomatos, cover and cook over medium heat for 20 minutes.
• uncover and simmer for 10 minutes so that excess liquid evaporates and the sauce thickens.
• add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes.
• serve hot with plain rice, pitas or naan bread.