We had a small, impromptu, gathering on Saturday evening when a couple of friends came round for dinner. It wasn’t planned so first we had to decide what to cook and we decided on a curry. Upon entering “curry recipes” into Google I found my top result to be the BBC Good Food website and the second curry on their list was Chicken Jalfrezi, ready in 45 minutes and serves 4 – perfect! On the page for the curry was a link to a recipe for mango chutney naan breads which sounded delicious too – thank you BBC.
- Groundnut oil
- 1 large onion, halved, sliced
- 2-3 green chillies, sliced
- 3 garlic cloves, crushed
- 1 tbsp finely grated root ginger
- 6 chicken thigh fillets, cut into chunks
- 5 tomatoes , roughly chopped
- 1 green pepper , chopped into pieces
- A small bunch coriander , leaves picked off
- A small pot natural yoghurt (optional)
- Naan bread or steamed rice to
Method of Preparation:
- Heat 2 tbsp oil in a large pan. Add the onion and a good pinch of salt, then fry for about 6-8 minutes until golden.
- Add the chillies, garlic and ginger. Cook for 3-4 minutes. Add the spice mix and cook for another couple of minutes until fragrant.
- Add the chicken and cook for 3-4 minutes then add the tomatoes and green peppers and a splash of water and stir well. Cover the pan and cook for about 30 minutes until the chicken is tender and the sauce thickened (uncover the pan if you need to for the last 10 minutes). Stir in the yogurt off the heat (if using) for a creamier sauce. Stir in the coriander and check the seasoning. Serve with naans or steamed rice.
Nutrition per Serving
250 kcalories, protein 29.2g, carbohydrate 10.5g, fat 10.4 g, saturated fat 2.5g, fibre 2.5g, salt 0.34 g
This is a really simple recipe where the majority of the work is in the prep. If you get all your ingredients ready and prepared before you start the actual cooking of the dish is a breeze. I always try to work like this. Everything went just as the recipe said. The only glitch we had was when the recipe says to add a splash of water. At this stage we thought we had a very dry mixture in front of us and I probably added about 50ml of water when I really needn’t have bothered as the water that comes out of the peppers, the chicken and the tomatoes was more than enough to keep the whole dish moist. I ended up draining off the liquid into a separate pan and reducing that down quickly on its own just to keep within the time constraints I’d set myself. When it was done though it was lovely, we all enjoyed it. I served it up with a bit of my Perfect Rice and the afore mentioned mango chutney naan breads – delicious and all ready in under 2 hours. Unfortunately the wine tends to flow when cooking for friends and I completely forgot to take the after photos. You’ll just have to believe me 🙂