Below is my recipe for a Chicken Jalfriezi. My work has given me a task. I have to make one and take it in to taste. This is a very important dish for as it will prove my self to my mentor. This is what I have come up with. Any tips will be good. Thanks guys.
Vegetable oil or ghee
Sliced Peppers (red, yellow, green),
1/2 tsp sugar,
First things first is to toast the spices (turmeric, paprika and cumin). Just cook them slightly to bring out their flavours and the aroma. Add in the oil and ghee and stir into the spices. The paprika adds slight sweetness and adds more colour. The turmeric adds colour and earthiness to its taste and the cumin adds more earthiness but more kick. Add in the green chillies and start to soften. Add sliced tomatoes and a little tomato puree and start to soften. Once they are starting to soften add a few tbsp’s of the curry base and cook untill the tomatoes start to stew down. Add in the chicken with a touch of lemon juice which adds a little sourness but keeps the chicken tender. Bring the sauce to the boil and then reduce to a simmer and add the sugar to give the dish extra sweetness. Slow cook for about thirty minutes. This gives some of the spices the chance to enhance their flavours giving the dish maximum flavour.
In a frying pan toast off the garam masala lightly until it releases its aroma then add a touch of oil or ghee and add the onions, and peppers. Saute off untill soft then add a touch of the coconut. to the other pan with the chicken. Mix in together and add more curry paste to your taste. Once ready add chopped coriander and serve with pilau rice.
Edited by taylor94 - 4/27/13 at 10:36am