Chicken Jalfrezi

• curries
• main-courses

Serves

4

Ingredients

• 2-4 cloves Garlic
• 2 inch Pieces of Ginger, grated
• 3 tablespoons Ghee
• 1 - 1 ½ teaspoons Cumin Seeds
• 1 teaspoon ground Turmeric
• 2 tablespoons Mild Curry Paste
• 1 ½lb skinless, boneless Chicken Breasts cut into bite sized pieces
• 2 Green Chillies, seeded and cut finely
• ½ Red Pepper seeded and cut into fine pieces
• ½ Green Pepper seeded and cut into fine pieces
• 8oz halved Cherry Tomatoes
• Small Onion, chopped
• 6fl oz Coconut Milk
• 1 Tablespoon Garam Masala
• 2 Tablespoon Coriander Leaves (optional)

Method

1. Heat ghee in wok for a few minutes until hot.
2. Stirfry the cumin seeds for a few seconds.
3. Add garlic and stir fry for 30 seconds.
4. Add ginger and stir fry for 1 minute.
5. Stir in turmeric and 2 tablespoons water & when sizzling add the curry paste, stir well.
6. Add chopped chicken to wok & stir continuously making sure each piece of chicken is coated yellow & is sizzling.
7. Add chillies, peppers, tomatoes & onion to pan & stir fry 10 minutes.
8. Add coconut milk & any extra liquid to coat the chicken and make a sauce
9. Stir in garam masala & coriander leaves, season to taste and stir fry 5-10 minutes. Check chicken to see if cooked, serve with rice.