Chicken Jalfrezi

Hot; tasty and full of fresh chili. A very nice recipe

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 40 Minutes

2 Teaspoon Curry Powder
1 Teaspoon Chili Powder
1 tablespoon cumin seeds
Seeds from 6 green cardamom pods
5 Tablespoons Vegetable Oil
One large onion finely chopped.
9 Cloves Sliced Garlic
9cm Root Ginger grated
9 Cayenne Chilies de seeded and sliced lengthways in half
3 Chicken Breasts Diced
1 Tin chopped tomato
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Masala
1 green pepper de seeded and chopped
Make a paste of the curry powder and chili powder with a little water.
Heat the frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds.
Add the oil and fry the onion until translucent in the Vegetable oil
Add the garlic ginger and cayenne chilies pepper and stir fry on medium for 5 minutes.
Add the curry and chili powder paste and stir in and fry for 30 seconds.
Add the Chicken pieces and seal well on all sides.
Add the chopped tomatoes and simmer for 20 minutes or until the Chicken is cooked stirring constantly.
If needed add more water to prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves and cook for a further minute.
Serve with the whole coriander leaves sprinkled over the top.