Slow cooked chicken jalfrezi
An authentic, slow cooked chicken jalfrezi with whole spices and chicken on the bone for ultimate flavour.
Ingredients
Serves: 6
- 2 tablespoons vegetable oil
- 5 cardamom pods
- 8 whole cloves
- 3 bay leaves
- 1 teaspoon mustard seeds
- 3 onions, chopped
- 6 cloves garlic, finely chopped
- 675g chicken pieces, skin removed
- 2 tablespoons grated root ginger
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 6 medium tomatoes, chopped
- 2 teaspoons ground coriander
- 1 teaspoon chilli powder, or to taste
- salt and pepper to taste
- 3 green peppers, cut into strips
- 1 teaspoon garam masala
- chopped fresh coriander, to garnish
Method
Prep:25min ›
Cook:1hr30min ›
Ready in:1hr55min
- Heat the oil in a large pan over medium-high heat. Add the cardamom pods, whole cloves, bay leaves and mustard seeds. The mustard seeds will start to pop; at this point, add the chopped onions and garlic. Cook until onion is soft.
- Add the chicken pieces to the pan and brown on all sides. Whilst browning, add the root ginger, turmeric, cumin, salt and pepper.
- Once the chicken is browned, add the chopped tomatoes, ground coriander and chilli powder.
- Reduce the heat to low, cover the pan and simmer for 30 minutes. After 30 minutes, add the green pepper. Continue to simmer for another 30 minutes.
- Taste and season as needed with salt and additional chilli. Add the garam masala and simmer a further 20 minutes. (Remove the lid and simmer uncovered if the mixture is too watery.)
- Before serving, garnish with chopped fresh coriander.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (5)
Very tasty dish will definitely be making again. I only used chicken breast so would imagine that meat on the bone as suggested would be even tastier. - 23 Nov 2014
Nice stew! Yet another amateur version of an "authentic" restaurant curry. Is my sarcasm coming across well? I followed this recipe to the letter and in no way does my curry look like the photo shown by dirtysaffa!!! - 28 Jun 2015
I have done this recipe four times and each time I have tweaked it a bit. Fresh chillies, tinned and fresh toms, etc etc. EVry time it has come out great AND it looks like the photo. It is important to start of correctly. Make sure the oil ( we use olive oil) is HOT and that the onions are well cooked before adding the chicken and ensure the chicken is browned and absorbes the turmeric etc. Great aroma when cooking and a great taste when eating. - 01 Apr 2017