cooked this Jalfrezi tonight, this one goes in the hall of fame
I love a curry but dont like not knowing the nutritional content!
1 5-600g chicken breast
1 green bell pepper
1 medium onion
1 medium tomato
1 1/2 teaspoons tomato paste
3 cloves garlic
2 teaspoons minced ginger or 1 teaspoon ginger paste
1 1/2 teaspoons red chili peppers
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 teaspoon garam masala
salt
chopped cilantro
2 teaspoons vegetable oil
8 x finger fresh chillies(V HOT) (5=Hot) (3=medium)
Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes.
In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly.
Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.
Cut each finger chillie down the centre so you have 2 symetrical pieces, add chillies. if you have less chillies cut into more peices
Add the coriander, cumin, tomatoes, green peppers and mix well.
Cover and cook another 15 minutes.
Add a bit of water if too thick.
Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes.
(at this point start removing any fat as it floats to the top) Remove from heat, taste and adjust seasonings, top with chopped cilantro and serve with rice
