How to make chicken jalfrezi.
Hello and welcome to Videojug.
Renowned chef and Indian cookery book expert Manjji Amali is going to show us how to make
Chicken Jalfrezi.
This is an Indian or Pakistani chicken curry with green peppers and a hot and spicy dry
sauce.
Step 1.
To serve 2 to 4, you will need 2 tablespoons of olive oil, 1 medium onion, 2 cloves of
garlic, 1 green chili, 3 centimeters of fresh root ginger, 2 chicken breasts, 2 teaspoons
of mild to medium curry powder or paste, a quarter of a teaspoon of salt, 1 teaspoon
of tomato puree, 125 milliliters of water, 1 green pepper.
Here is that list again.
Remember to wash any fresh ingredients before use.
You'll also need the following utensils: a teaspoon, a tablespoon, 2 chopping boards,
one for the chicken, one for the vegetables, a large sharp knife, a small sharp knife,
a metal grater, a non-stick frying pan, some plates to hold the ingredients, and a wooden
spoon to stir.
Step 2: Prepare.
Finely chop a medium sized onion.
Crush two cloves of garlic with the flat of a knife, and peel away the skin.
Chop finely.
Cut one green chili in half, and unless you want an incredibly hot curry, use the knife
to take out the seeds.
Chop finely.
Chili juices can burn your skin, so when you're finished, wash your hands.
Remove the stalk from one green pepper and cut it in half.
Remove the seeds and the white inside, and cut the flesh into small slices.
Cut the rough outer skin from about 3 centimeters, or 1 to 2 inches of root ginger, then grate.
Chop two chicken breasts into small bite-sized pieces.
Wash your hands after chopping the meat.
Step 3.
Heat the oil.
Heat a non-stick frying pan over a low to medium heat, add about 2 tablespoons of vegetable
oil.
Handy hint: for a richer curry, use 2 tablespoons or 30 milliliters of butter instead of oil.
Step . Start to fry.
When it's hot, add the chopped onion, garlic and chili.
Fry for about 4 minutes or until the onions are soft and translucent, stirring occasionally.
Step 5.
Add flavor.
Add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato puree, and a quarter
teaspoon of salt.
Stir everything for about 30 seconds.
Step 6.
Add the chopped chicken to the pan, and cook for 3 minutes in the pan until it's almost
cooked.
Stir continuously to stop it from sticking.
Step 7.
Add water.
Now add 125 milliliters or 4 and a half fluid ounces of cold water to the pan, turn the
heat down to a low temperature, and simmer for 5 minutes.
It should bubble gently.
If you'd prefer a thinner sauce, you can add another 125 milliliters of water and cook
for 3 minutes longer.
Step 8.
Add ginger and pepper.
Finally, add the grated ginger and chopped pepper and cook for another minute.
Step 9.
Check the chicken.
If you're worried about whether the chicken is cooked, take a large piece from the pan
and cut it in half.
It should be white all the way through, with no trace of pink.
It should also be piping hot all the way through.
Step 10.
Serve.
This dish is fantastic served either with basmati rice or hot naan.
To make your own naan, watch Videojug: How to Make Naan Bread.