This homemade version of a favourite Indian restaurant classic, chicken jalfrezi, is easy to make and very easy to eat! Using a ready-made curry paste saves time and is ideal if you haven’t got a cupboard full of spices to hand. Family and friends will love to share this as a weekend treat and you’ll save pounds compared to eating out. If you have a balti pan to cook the Jalfrezi in then why not serve it at the table for extra effect. Add poppadoms, warm naan bread and pickles and chutneys to make the meal even more authentic.
- 4 tomatoes
- 500g skinless chicken breast fillet, cut into bite-sized pieces
- 2tbsp vegetable oil
- 1 onion, peeled and finely chopped
- 3 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, 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.
If you can’t find canned coconut milk use creamed coconut milk and mix with boiling water, following packet instructions.