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Chicken Jalfriezi - Need feedback

post #1 of 7
Thread Starter 

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.

 

*

 

 

 

Chicken Pieces,

Vegetable oil or ghee

tsp Turmeric,

Salt,

Pepper,

Lemon Juice,

Paprika,

Garam Masala,

Green Chillies,

Sliced Onion,

Sliced Peppers (red, yellow, green),

Cumin,

Fresh Coriander,

Tomato,

Tomato Puree,

1/2 tsp sugar,

Desiccated Coconut,

Curry base.

 

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
post #2 of 7
Thread Starter 

what you think guys

post #3 of 7

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 7

*shrugs* your main looks like Jalfriezi, though a bit dark in color. 

The  presentation seems a bit..."segragated" to me.

Otherwise, looks like a recipe. :-) It's all about balance of flavours.

post #5 of 7
Thread Starter 

Chef Darren Taylor yes that is me. I took this photo about an hour ago.

 

It was presented just with the dishes I had. If I had a rice mold I would have done that with the rice but unfortunately didn't have one.

 

The flavour I thought was good. It was very fragrent and the tomato really came through along with the spices.

 

This is my dish in the photo.

post #6 of 7

Chef Darren,

 

I think your dish looks great. I like the components in your recipe.

Prefer ghee over oil. Cone of rice.

 

I believe (from reading your posts) you are going to go far. Stick to it.

 

Great job ! I'm looking forward to more of your work.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 7
Thread Starter 
Quote:
Originally Posted by petalsandcoco View Post

Chef Darren,

 

I think your dish looks great. I like the components in your recipe.

Prefer ghee over oil. Cone of rice.

 

I believe (from reading your posts) you are going to go far. Stick to it.

 

Great job ! I'm looking forward to more of your work.

Thank you I appreciate it. I do prefer to use ghee but vegetable oil is just an alternative. I have looked at many other recipe's for this dish but created my own to balance it as best as I could. The way I cook is to understand each ingredient and its purpose in the dish. That way i can decide if it is needed or not. To see if I can replace it etc.

 

I am hoping to go far. I am being taught by a brilliant head chef and the rest of my kitchen team as well who have helped so much.

 

I look forward to the feedback :)

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