0037. Chicken Jalfrezi

 I asked Facebook what I should make for dinner, since PK wanted something spicy and my friend Nancy McGregor suggested that I make Chicken Jalfrezi. I googled it and found a recipe on AllRecipes.com (which is my go-to website for new recipes). Even though PK hates chicken, it's been so long since I've made it that I figured it'd be safe to make some - especially if it was spicy. Since this is a "curry" dish (no curry in it, but there's chili -which you can use powdered or fresh) I decided it sounded great. 

Ultimately, PK hated it, and not because it's chicken. I didn't care for it much either although Monkey loved it. I'll go ahead and post the recipe, but the next time I try to make this one, I'm going to have to double the spices since it tasted very tomato-y and kind of bland.

• PREP20 mins
• COOK55 mins
• READY IN1 hr15 mins

Ingredients

Original recipe makes 6 servings

• 2 tablespoons vegetable oil
• 1 onion, grated
• 2 cloves garlic, chopped
• 1 1/2 pounds boneless skinless chicken thighs, cut in half
• 3 teaspoons ground turmeric
• 1 teaspoon chili powder
• 1 1/2 teaspoons salt
• 1 (14.5 ounce) can peeled and diced tomatoes
• 2 tablespoons ghee (clarified butter)
• 3 teaspoons ground cumin
• 3 teaspoons ground coriander
• 2 tablespoons grated fresh ginger root
• 1/2 cup chopped cilantro leaves
  
  

  Directions

  1. Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
  2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
  3. Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.