Chicken Jalfrezi


4 tomatoes
500g skinless chicken breast fillet, cut into bite-sized pieces – (lamb can be substituted as alternative)
2tbsp vegetable oil
1 onion, peeled and finely chopped
4-5 Tandoori and Lime Smoked Garlic cloves, peeled and crushed or finely chopped
2.5cm piece root ginger, peeled and finely grated
1-2 re chillies, de-seeded and finely chopped
3tbsp medium curry paste
150ml coconut milk (see that’s’ good to know)
1 red pepper, de-seeded and chopped
A large handful of fresh chopped coriander
Basmati rice to serve

Place the tomatoes in a large bowl. Cover with boiling water from the kettle and leave until the tomato skins soften, wrinkle and some of them start splitting. Drain thoroughly and when cool enough to handle, peel away the skin.

Cut the tomatoes in quarters and cut away the seeds. Chop the flesh of the tomatoes into large pieces.

Heat the oil in a large balti pan or saucepan. Add the chicken and cook for 3- 4 mins until just turning golden. Remove with a draining spoon and set aside.

Add the onion, Tandoori and Lime Smoked Garlic, ginger and chillies to the pan. Cook over a medium heat, stirring frequently for 4-5 mins until soft. Add the curry paste and coconut milk. Remove the pan from the heat and using a hand held blender, whizz the sauce until it is well combined and smoother. Alternatively, transfer the sauce to a food processor and do the same.

Return the sauce to the pan and add enough water to make a thick sauce. Add the tomatoes and peppers. Heat gently for 2 mins then return the chicken and any juices collected on the plate to the pan. Season well with salt and freshly ground black pepper.

Cover and simmer gently for 8-10 mins, adding water as necessary if sauce is too thick or drying out, until vegetables and chicken are tender. Scatter with fresh coriander and serve with basmati rice.


Buy  Tandoori and Lime Smoked Garlic


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