Chicken Jalfrazi
Ingredients
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| 1 chicken breast | 1 tspn medium curry powder |
| 1 tbspn oil | ¼ tspn hot chilli powder |
| ½ onion (150 gm prepared weight) | ½ tspn coriander seeds |
| ½ green pepper | ½ tspn ground cumin |
| 2 tspn green chilli | ¼ tspn salt |
| 1 clove garlic | 150 ml water |
| 2 tspn root ginger | 1 tspn tomato purée |
Preparation
- Grind the coriander to a powder in a pestle and mortar.
- Finely chop the onion.
- De-seed the pepper and slice thinly.
- Finely chop the ginger and garlic.
- Cube the chicken.
- Mix the curry powder, chilli powder, coriander and cumin with 2 tspn of water to make a paste.
- Add salt and tomato purée to the paste.
Cooking
- Heat the oil in a wok.
- Add the onion, garlic and green chilli and fry for 4 min or until the onion is translucent.
- Add the curry paste, salt and tomato purée and stir fry for about 30 seconds.
- Add the chicken and cook for 3 min, stirring.
- Add the water and simmer for 5 min.
- Add the ginger and green peppers and cook for 2 min.
Serving
- Serve with rice.
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