Kezzie’s Chicken Jalfrezi

  • 2 cloves garlic, chopped
  • 750g skinless chicken thigh fillets, cut in half
  • 3 teaspoons ground turmeric
  • 1 onion, finely grated.
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 500g can chopped tomatoes
  • 2 tablespoons oil
  • 3 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 2 tablespoons grated fresh ginger
  • 30g fresh coriander leaves, roughly chopped
  • oil, for cooking

  1. Heat about 2 tablespoons oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat.

  2. Add the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.

  3. Add the tomato, cover and cook over medium heat for 20 minutes. Uncover and simmer for 10 minutes to let all the excess liquid evaporate and the sauce thicken.

  4. Add the oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes, or until the fat separates out from the thick sauce.

  5. Serve the chicken pieces with the sauce spooned on top.

  6. This dish could be served with Pulao rice, chapattis or naan bread.