Chicken Jalfrezi

INGREDIENTS: 500g boneless chicken (cut into small cubes),

2 medium onions (300g),
3 garlic cloves or paste,
8-10g of root ginger or paste,
6-7 fresh finger green chillies (sliced in halves),
2 medium tomatoes or equivalent of tin tomato,
1/2 small green pepper,
6 tbsp veg/olive oil,
4tsp of Mr Huda’s Universal Curry Paste,
2 1/2tsp of Mr Huda’s Tikka Marinade Paste,
1-2 tsp chilli powder,
fresh coriander
2 bay leaves
1/4tsp turmeric,
1-2 finger green chilli,
Chicken Jalfrezi – Serves 4

Fairly spicy dish cooked fresh green chillies, can be cooked with ready cooked chicken tikka. This recipe is used combining the Mr Huda’s Universal Curry & Tikka Marinade Paste. You can cook with just using the Universal Curry by substituting the other paste.
1st stage – Curry Base (can me made well in advance).

1. Chop 1 onion and 1 tomato
into 1/4 s, chop the green pepper, ginger (pealed), 1 garlic clove, 1 green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked blitz with a blender to make into a smooth puree.
Final stage – Curry
1. Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add rest of the crushed garlic and the bay leaves and slowly fry until the garlic is golden.
3. Add the rest of the onions, green pepper and tomato (finely sliced)with some salt and cook to soften (stirring regularly).
4. Add the Mr Hudas Universal Curry & Tikka Marinade Paste, and the chilli powder and cook for 1 min (stirring regularly).5. Add the chicken and the ready prepared curry base with some warm water (100- 125 ml) and bring to boil and then leave to gently simmer for 15-20 minutes.

6. Add the the rest of the green chillies (sliced in halves) and cook for further 5 mins or until the chicken is cooked and you’ve reached the desired texture(add more water if you prefer more sauce or boil on higher heat slightly longer with lid semi opened for thicker sauce).7. Once cooking is nearly over add some chopped coriander and leave the curry to settle for 10-15 mins and remove any excess oil before serving.
Tips: If you wish to make this dish with ready cooked Tikka Chicken simply substitute for the uncooked chicken. To make it spicier simply add extra chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength