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Chicken jalfrezi |
Here are the simple steps to become the best Chicken jalfrezi cooker for your family
Ingredients
- 1 teaspoon mustard oil
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 1 tablespoon tomato purée
- 2 tomatoes, peeled and chopped
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon chilli powder
- 1⁄2 teaspoon garam masala
- 1 teaspoon red wine vinegar
- 1 small red pepper, seeded and chopped
- 100g/4oz frozen broad beans
- 500g/1lb 2oz cooked chicken, cut into bite-size pieces
- salt
Procedure
- Heat the mustard oil in a large frying pan set over high heat for about 1 minute until it begins to smoke.
- Add the vegetable oil, reduce the heat and add the onion and garlic.
- Fry until they are golden.
- Add the tomato purée, chopped tomatoes, turmeric, cumin, coriander, chilli powder, garam masala and vinegar to the frying pan.
- Stir the mixture until fragrant.
- Add the red pepper and beans, and stir for 2 minutes until the pepper is softened.
- Stir in the chicken and season with salt.
- Simmer gently for 6–8 minutes until the chicken is heated through and the beans are tender.
Serve hot.