Recipe: Chicken Jalfrezi

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 Cloves garlic
• 1 Green chilli
• 3 cm of fresh root ginger
• 2 Chicken breasts
• 2 tsp Mild to medium curry powder or paste
• ¼ tsp Salt
• 1 tsp Tomato purée
• 120 ml Water
• 1 Green pepper

Instructions

Step 1

chop a medium sized onion well.

Step 2

Crush 2 cloves of garlic, and peel away the skin. Chop them into pieces.
chop one green chilli in half, take out the seeds with knife, or leave the seeds if you like incredibly hot curry. Chilli juices can burn your skin. After you've finished, wash your hands.
Take the stalk out 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 centimetres or 1 to 2 inches of root ginger. Then, grate.
Chop two chicken breasts into small bite-size pieces. Wash your hands after chopping the meat.

Step 3

Heat a non-stick frying pan At low - medium heat. Pour around 2 tablespoons of vegetable oil.

Step 4

When hot, add the chopped onion, garlic and chilli. Fry them for around 4 minutes or until the onions become soft and translucent, stirring occasionally.

Step 5

Then add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything every 30 seconds

Step 6

Cook the chopped chicken for 3 minutes in the pan, until it's almost cooked. Stir continuously to prevent them from sticking.

Step 7

Add 125ml of water to the pan. turn the heat lower, and simmer for five minutes. Then it should bubble gently. If you'd prefer a thinner sauce, you can add another 125ml of water and cook for another 3 minutes.

Step 8

At last, add the grated ginger and chopped pepper, cook another minute.

Step 9

To check if the chicken is cooked, take a big piece of chicken out from the pan, and cut it in half. If it is white all the way through with no trace of pink, it is cooked.