Chicken JalfreziPrep.Time: 30 mins
Cook.Time: 2 hours
Saucepan with Lid
(vented if you have one)
Ingredients500g/1.1lb Chicken Breast
2 Red Onions
2 Cooking Onions
4 Cloves Garlic
2 Tins Chopped Tomatoes
140g/5oz Jalfrezi Paste
2 Tbsp Tomato Puree
75ml/3floz Créme Fraiche
(or fresh double cream)
2 Tbsp Olive Oil
4 Tbsp Natural Yoghurt
30g/1oz Fresh Coriander
1 Tbsp Fresh Ginger
(or use fresh ginger paste)
4 Green Chillies
2 Fresh Tomatoes
1 Tbsp Sugar
6 Large Jacket Potatoes
(or 360g/12oz Rice)
MethodIf serving with rice put in a suitable saucepan and cover with water.
If serving with jacket potatoes preheat oven to 200°c / 400°f / Gas Mark 7 and pop potatoes in when heated.
Chop onions finely and fry gently in the olive oil until softened.
Finely chop garlic and ginger and add to onions.
Chop chicken into cubes and add to pan.
Slice chillies and add half to pan.
Stir until chicken has whitened and add the curry paste.
Stir to coat all ingredients.
Turn heat to low, pour in tinned tomatoes and half of the coriander and stir well.
Allow to simmer for 45-60 minutes with a lid on.
Add créme fraiche, tomato puree and coconut and stir until dissolved.
Allow to simmer for 30 minutes without a lid to thicken the curry.
Add the rest of the coriander, saving a little for garnish.
Peel and quarter the mushrooms and add with halved tomatoes, yoghurt and black pepper to taste.
Simmer for a further 30 minutes
If serving with rice top up the water in the rice and put on to boil.
When the rice is cooked, drain in a colander and pour over a kettle of hot water.
Serve with the rice or jacket potatoes and garnish with the remaining coriander and chillies.
If you want a creamier dish add more créme fraiche or fresh cream.
If the curry tastes a bit harsh add some more yogurt to mellow it.
If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.
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