There's nothing we like more than a recipe that is as simple to prepare as it is to eat - this jalfrezi recipe requires little cooking, but packs a huge amount of flavour. Serve with chapatis to mop up the gravy or try it with plain boiled rice.

Ingredients:

• 4 chicken breasts, cubed
• 1 large onion
• 2 green chillies
• 2 garlic cloves
• 2 red chillies
• 2 tbsp. plain flour
• 2 red peppers
• 2 tsp. garam masala
• 2 1/2 tsp. medium curry powder
• 1/2 tsp. chilli powder
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 400g chopped tomatoes or passata
• 2 tsp. salt
• 2 tbsp. vegetable oil

Method of Preparation:

1. Cover the chicken in the flour, seasoned with half of the salt, and fry in 1 tbsp. of oil until browned on all sides. Place into the slow cooker.

2. Finely slice the onion, deseed and finely slice the red and green chillies, and deseed and chop the peppers. Heat the remaining oil in the pan you cooked the chicken in and cook the onions until soft. Add the garlic, chillies and pepper, cook for another five minutes, add the curry powder and garam masala, fry for another minute, then add to the slow cooker.

3. Add the passata, chilli powder, coriander, cumin and remaining salt to the slow cooker. Stir well, set the heat to low and cook for six hours.

4. If the sauce is too thick, thin it with water. If it is too thin, thicken it with cornflour.

Author: Laura Young

Back to the Indian Curry Recipe home page.

Reviews and Comments:

Data: