Jalfrezi curry (from paste)

Name: Jalfrezi curry (from paste)
Total time: 1800 s
Yield: 4 people
Cuisine: British
Ingredients: 500 g chicken breast; 1 onion; 4-6 finger chilli; 2 garlic cloves; 2 cm piece root ginger (or 1 tsp paste); 1 red pepper; 1 green pepper; 400 g passata (or blended tinned tomatoes); 2 tbsp cooking oil; 1/2 tsp cumin; 1/2 tsp coriander; 1/2 tsp tumeric; 1 tbsp unsalted butter; 1/2 jar Jalfrezi (or balti) curry paste; 1 bay leaf; 1/4 tsp cumin seeds; 4 black peppercorns; Pinch crushed chilli; 1/4 tsp fenugreek seeds

Kipp Clark @kipplidge

How to make a paste Jalfrezi great!

Kipp Clark @kipplidge

How to make a paste Jalfrezi great!

Saved

Ingredients

30 mins

4 people

500 gchicken breast
1onion
4-6finger chilli
2garlic cloves
2 cmpiece root ginger (or 1 tsp paste)
1red pepper
1green pepper
400 gpassata (or blended tinned tomatoes)
2 tbspcooking oil
1/2 tspcumin
1/2 tspcoriander
1/2 tsptumeric
1 tbspunsalted butter
1/2 jarJalfrezi (or balti) curry paste
1bay leaf
1/4 tspcumin seeds
4black peppercorns
Pinchcrushed chilli
1/4 tspfenugreek seeds

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Steps

30 mins

1

Chop the chicken into roughly one inch cubes. Coat in the tumeric, corriander and cumin.
2

Finely chop the onions and garlic. Roughly chop the peppers and slice the finger chilli.
3

Roast the whole spices in a dry balti pan for 2 mins (till smoking). Fry the onion in 1 tbsp oil & 1 tbsp butter until lightly browned, on a medium heat. Add the marinated chicken, garlic and ginger to the pan and cook until the chicken is sealed (5 mins).
4

Add the curry paste to the pan, coat the chicken. Add 100ml water and the bay leaf; simmer for 2 minutes.
5

Add the passata and simmer for 13 minutes, stirring occasionally.
6

While the sauce is simmering, stir fry the peppers in a frying pan in the remaining oil on high heat for 5 minutes (until lightly browned).
7

Add stir fried peppers to the sauce with the sliced finger chillies (after simmering it for 13 minutes). Simmer for another 2 minutes.