This is a great recipe for curry lovers, although it's nothing overly complicated and once the paste is made it's pretty much a case of bung it in a pan and simmering for a while .... what could go wrong!
The peppers give it a softer, sweeter edge and although it has red chillies in it, it isn't overly spicy.
I would definitely recommend, especially as a film night meal or on a Friday night, if that tends to be takeaway night. There's nothing more satisfying than making something yourself, especially if you're sharing with friends and family. Give it a whirl!
The recipe is in two parts - first you make the curry paste, then you add that to the rest of the ingredients. Have a go and please leave your comments.
The Recipe Ingredients
The Paste
1 tsp mustard seeds
1 tsp ground turmeric
1 tsp Dijon mustard
1 green chilli
2 tbsp tomato puree
handful fresh coriander
2 cloves garlic
2cm fresh ginger, peeled
Paste Method
Put the mustard seeds in a pan and cook on low for 1-2 until they just start to colour.
Then put all the ingredients inc the mustard seeds into a blender and blend till all combined and paste like. That's the paste done!
Rest of the Ingredients
1 tbsp vegetable oil
1 large onion sliced
2 red chillies (de-seed if necessary) sliced
Jalfrezi paste
2 chicken fillets cubed
1 red pepper sliced
1 yellow pepper sliced
6 cherry tomatoes cut into quarters
handful fresh coriander chopped
Method
Heat the oil in a deep sided frying pan and fry the onions for about 5 mins till they soften. Add the red chillies and fry for a further minute or 2. Stir in the paste and cook for 2 mins.
Next, add the chicken to the pan and cook for 3-4 mins till all the chicken has turned white.
Stir in 250ml of water and add the peppers and tomatoes. Turn up the heat and bring to the boil.
Once bubbling turn the heat down to a simmer and place a lid on and simmer for 20 - 25 mins, stirring occasionally.
Once the curry has thickened and the chicken is cooked through, add most of the chopped coriander (keep a little for garnishing) and stir in.
Garnish with the last of the coriander and serve up with a naan bread and basmati rice.
You might even have some left over for another time - curry ready meals!! Enjoy :-)
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