Indian restaurant chicken jalfrezi

Indian restaurant chicken jalfrezi is a pretty spicy curry. If you want to keep things milder, roll back on the kashmiri chili powder and don’t eat the green chilies. You need to leave them in because the green chili flavour. But you can eat around them. If you haven’t read the blog post about Indian restaurant curries at home, do that before you start cooking.

Author: glebe kitchen
Serves: 2

Ingredients:

The spice mix

2 tsp indian restaurant spice mix or curry powder
1 tsp kashmiri chili powder or ¼ tsp cayenne mixed with ¾ tsp paprika
1 tsp kasoor methi
½ tsp tandoori masala
½ tsp kosher salt

The curry ingredients

4 Tbsp oil
½ cup coarsely chopped green pepper
½ cup coarsely chopped onion
1 Tbsp garlic/ginger paste
1 Tbsp tomato paste with enough water to dilute to the consistency of pasatta
1 Tbsp finely chopped cilantro stems
15 oz curry base
10-12 oz pre-cooked chicken or lamb
2 finger hot green chilies, cut into half then split
4 cherry tomatoes, halved

Read more at glebekitchen.com

 

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