I lasted all of a day.
I work up on Sunday determined to make the finest chicken curry ever. I absolutely love jalfrezi (and for some reason think it's a good idea to eat the green chillies whole and I really should learn that it's not). This is as close as I've tried to the real thing. By 'real thing', I do of course mean 'the stuff from that nice place in Greenwich that does the good lime pickle'.
This curry is super rich, and I made mine quite spicy (it really did need the yoghurt, I had to go to the shops in the rain to get some). Just hold off on the chilli powder if you want a medium curry.
Chicken Jalfrezi (serves 4, with rice)
- 4 skinless chicken breasts
- salt and pepper
- 1 green pepper, diced
- 2 green chillies, sliced (up to you if you de-seed, I didn't but then I like a curry that means I can't feel my ears when I'm eating it)
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tbsp mild curry powder
- 1 tsp garam masala
- 2 tins chopped tomatoes
- 1 tbsp chilli powder
- 3 tbsp natural yoghurt (don't look in the fridge and wonder if strawberry will work)
- Fresh coriander, for garnish photo taking purposes
- Preheat the oven to 180 degrees/gas mark 4
- Brown the chicken in a frying pan, add a little salt and pepper, then transfer to a casserole dish. One that you can find a lid for.
- Throw the onion, chillies, pepper and garlic into the pan, let it all soften a little and then add the cumin and coriander, stirring and making a bit of a mess of your frying pan.
- Throw the mixture into your dish with the chicken, pour on the tomatoes and stir in the curry powder and garam masala.
- Pop in the oven for an hour and a half (that's roughly two episodes of Cold Feet if you happen to be rewatching the classic 90s).
- Give it a try, if you fancy it a bit hotter, add the chilli powder. Then realise you've made it OH MY GOD WAY TOO HOT and add the yoghurt. This is a good idea anyway, even if you don't go crazy with the chilli powder - what you get it a much richer and creamier sauce, rather than just a tomato base.
- Cook for another 30 minutes just to get everything to mingle together and become tasty.
- Serve with rice (and poppadoms, obviously) and sprinkle on a bit of coriander.