C46 Chicken Jalfrezi

This is an updated recipe but the original can still be located here. Chicken Jalfrezi is a popular curry that can be found on all Indian Restaurant menus and is a Medium/Hot curry.

Ingredients

For 1	Continued...
2 tbspn oil	300 ml c46 curry base sauce (see note 2)
50 gm onion (prepared weight)	2 tspn tomato purée
20 gm green pepper	2 green chillies (or to taste)
20 gm red pepper	1 portion c41 pre-cooked chicken
½ tspn ginger (grated)	¼ tspn salt
½ tspn garlic (crushed)	½ tspn chilli pickle
1 tbspn c41 spice mix	1 slice tomato
1 tspn methi (see note 1)
1 tspn chilli powder

Preparation

Chop the onion.
Chop or slice the green and red peppers.
Slice the green chillies lengthwise and remove the seeds.
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.

Cooking - 9 min

Heat the oil in a suitable pan and cook, stirring regularly, the onion, for 1 min.
Add the green pepper and red pepper and cook, stirring regularly, for 1 min.
Add the ginger/garlic paste and cook, stirring, for 30 seconds.
Add the c41 spice mix, methi and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min.
Add the green chillies and cook, stirring regularly, for 30 seconds.
Add the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency.
Add the chilli pickle and fresh tomato cook, Stirring regularly, for 1 min, adding a little c46 base sauce as required to maintain the desired sauce consistency.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets (eg ASDA) or any Indian outlet.
(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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The finished meal

Methi

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