Jalfrezi Curry - Fakeaway
3 people
To Make the Paste
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp brown mustard seeds
1 tsp fenugreek seeds
2 cloves garlic, peeled
Thumb sized piece of ginger, peeled
1 tsp turmeric
1 tsp sea salt
2 tbs tomato puree
1 fresh green chilli
Small bunch of coriander leaves
2 tbs of water or groundnut oil
Dry fry the cumin, coriander, mustard and fenugreek seeds for a few minutes on a low to medium heat – when you start to smell their aromas they are ready.
Blitz them either in a coffee grinder or pestle and mortar.
Add everything to a blender and blitz until you have a paste.
You only need half of this for the recipe so you can freeze the rest. Or make 2 batches and freeze the other portions of curry.
This paste is from Jamie Oliver’s Ministry of Food
You can use yellow mustard seeds if you cannot find the brown seeds.
You can use fenugreek powder if you cannot find the seeds.
To Make the Curry
1tbs ghee
1 small to medium onion chopped roughly
½ red pepper chopped roughly
½ yellow pepper chopped roughly
2 cloves of garlic crushed
Thumb sized piece fresh ginger root
1 red chilli deseeded and chopped
4 small to medium tomatoes quartered
2-3 chicken breasts cut into chunks
Small tin of chopped tomatoes 200g
200ml water
I add in a couple of small fresh chillies or a scotch bonnet chilli whole as I don’t like food too spicy but my partner does so he can take them out and add them to his dish.
Heat the pan.
Add the ghee.
Once melted add the onions and start to soften for around 10 minutes
Add the ginger, garlic, chilli and fry for a few minutes
Add the peppers and fresh tomatoes and fry for 5 minutes
Add the curry paste (half the above) and mix until everything is coasted in paste.
Add the tinned tomatoes then fill the can with water and add that.
Mix until combined and bring to the boil
Reduce to a simmer and leave for 30 – 40 minutes until the sauces has thickened and reduced.
Add the chicken pieces until cooked through and the colour changes from pink to white throughout.
