A homemade, aromatic, gorgeous chicken jalfrezi. With storecupboard spices, this is easily made. Cayenne chillies are very small, red chillies. If you can't find them, use a lesser amount of larger red chillies.
6 people made this
2 teaspoons curry powder
1 teaspoon chilli powder
1 tablespoon cumin seeds
seeds from 6 green cardamom pods
5 tablespoons vegetable oil
1 onion, chopped
8 cloves garlic, sliced
8cm piece root ginger, grated
8 cayenne chillies, deseeded and sliced lengthways
1 green pepper, chopped
3 skinless chicken breast fillets, cut into small pieces
1 (400g) tin chopped tomatoes
1 teaspoon garam masala
4 tablespoons chopped fresh coriander
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Method Prep:30min › Cook:30min › Ready in:1hr
Make a paste of the curry powder and chilli powder with a little water.
Heat the frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds.
Add the oil and fry the onion until translucent, then add the garlic, ginger and chilli, green pepper and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.
Add the chicken pieces and sear well on all sides. Add the chopped tomatoes and garam masala, and simmer for 20 minutes or until the chicken is cooked, stirring occasionally.
Now add the finely chopped coriander leaves and cook for a further minute. Serve with some whole coriander leaves sprinkled over the top.