Curry Guy Light by Dan Toombs

Curry Guy Light by Dan Toombs

Author:Dan Toombs [Dan Toombs]
Language: eng
Format: epub
Publisher: Quadrille Publishing Ltd
Published: 2020-01-15T00:00:00+00:00


CHICKEN JALFREZI

SERVES 2

Chicken jalfrezi is one of the most ordered curries at curry houses all over the UK. Like so many of these curries that are usually a bit on the heavy side, chicken jalfrezi can easily made low fat without losing that fantastic flavour. Cooking oil and ghee are used a lot in curry-house-style curries because they taste great and also make the cooking process a bit easier. Therefore, when cooking with less oil, you really need to watch it! I usually add the ingredients in a different order too, as I’ve done below, to lessen the chance of burning the spices, which could make the curry rather bitter and not very nice. Follow these instructions and you will end up with a curry-house-style chicken jalfrezi that is right up there with the best. Believe me… you won't miss the extra fat.

PREP TIME: 10 MINS, PLUS PRE-COOKED INGREDIENT TIME

COOKING TIME: 10 MINS

1 tbsp rapeseed (canola) oil or coconut oil

5 fresh or frozen curry leaves

1∕2 red (bell) pepper, thinly sliced

1∕2 green (bell) pepper, thinly sliced

1 medium onion, thinly sliced

2 green chillies, cut into rings

2 spring onions (scallions), thinly sliced

10 cherry tomatoes, halved

1 tbsp garlic and ginger paste

70ml (1∕4 cup) tomato purée

1 generous tbsp mixed powder or curry powder

1∕2 tsp chilli powder (more or less, to taste)

300ml (11∕4 cups) low-calorie base curry sauce

200g (7oz) tandoori chicken tikka

Salt, to taste

2 tbsp chopped coriander (cilantro)

Heat the oil in a Balti pan or frying pan over a medium–high heat. Stir in the curry leaves, followed immediately by the red and green peppers, onion, chillies and spring onions and stir so that the veggies are completely coated with the oil. Fry for about 2 minutes, then add half the cherry tomatoes and the garlic and ginger paste. Fry for another minute, then add the tomato purée, stirring well to combine.

Add the spices and the base curry sauce. Let the sauce simmer for 3–5 minutes until you are happy with the consistency, then add the tandoori chicken tikka. You could add raw chicken, but you might need to add a little more base sauce or water to help it cook through. When the chicken is almost heated through (or if using raw chicken, cooked through – after about 5 minutes), stir in the remaining cherry tomatoes. Continue to cook for about 2 minutes until the tomatoes are heated through but remain fresh looking. Season with salt and garnish with the coriander.



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