Kingfisher Jalfrezi

Beer Curry 

Beer and men. Made for each other. What’s the best curry to man up to those big hops? No contest it’s my Chicken Jalrezi, the perfect match. This classic curry is best tried with a bottle of Kingfisher Beer in hand and a flatbread in the other, dig into this one pot wonder and you'll know why there's never any leftovers. Try this recipe along with all the others for National Curry Week. 

Serves 4 who like it hot

  • 500g boneless chicken thigh chopped into largish chunks
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1 large red onion roughly chopped
  • 1 inch of fresh root ginger, sliced
  • 3 cloves of garlic, chopped
  • 6 long thin green chillies, 4 chopped, 2 whole
  • Whole garam masala – 1 tsp black peppercorns, 1 stick of cinnamon, 4 cardamom pods (black)
  • 1tin tomatoes
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 2 tsp of ground garam masala
  • Bunch of freshly chopped coriander leaves
  • Salt
  • 4 tbs rapeseed oil
Chicken jalfrezi

How To Make Chicken Jalfrezi

Step 1 - Coat the chunks of chicken in ground cumin and ground coriander, cover and stick it in the fridge for an hour or so (30 minutes will do it if you’re in a hurry).

Step 2 - In a large pan or skillet heat 3tbs corn oil on a medium heat and fry the onion, ginger, garlic, and the 4 chopped green chillies, pitch in the whole garam masala turn the heat down to low.

Step 3 - Now add the chicken and salt. Keep stirring ensuring it doesn’t stick, add a little water if required. Cook for a few minutes so that the chicken feels a little firm then add the tinned tomatoes and boil gently for around 15 minutes.

Step 4 - Toss in the chopped peppers and ground garam masala plus two whole uncut chillies and let it cook for another 5-8 minutes until the pepper softens and the chicken is cooked. Coat with the remaining tbs of oil.

Step 5 - Add additional water if you want it thinner, but it should have a thick and dense shiny texture. Before serving, fling in the fresh coriander mix it a little so that it releases its fragrance.

Eat with chapattis or rice and a healthy dollop of cool raitha.

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Sounds great must try it next week thank you

By Bernard Ginn on February 12, 2017

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