Chicken Jalfrezi

This is an extremely tasty chicken dish.  We had it last week and it won't be long until I make it again.

I could taste every ingredient.  The recipe is for four people but, you guessed it, it only went as far as two!

An extra side of Risoni, drizzled with olive oil, a teaspoon of Garam Masala and salt and pepper to taste, was a good companion and would help it to go further if you have unexpected visitors.

It would also be nice served with a side of cool, crisp lettuce and tomato; that is if you're going to include the chillies.  I didn't have chillies so chopped up about three slices of Jalapeño and the steam was coming out of my ears!  Suited hubby's palate, though!

Ingredients:

• 500g chicken pieces, skin removed - I used thighs
• The marinade:
• 2 inch piece ginger, peeled and finely grated - I used 2 heaped tsp minced
• 3-4 cloves garlic, peeled and grated - OR 2 heaped tsp minced
• ½ tsp Turmeric
• 1 tsp Garam Masala
• The vegetable mix:
• 2 med onions, peeled and thickly sliced or chopped
• 150g or 2 green peppers, de-seeded and sliced or cubed
• 1-2 green chillies, chopped (optional)
• 2 large tomatoes (250g) cut into wedges
• 2 tbsp oil or ghee
• Salt to taste
• The curry gravy:
• 2 tbsp ghee or oil
• ½ tsp chilli powder, adjust to taste
• 2 tbsp tomato pureé
• Optional:
• You can add a couple of tablespoons of thick, natural yoghurt or double cream at step 10, to make the dish creamy.
• Salt to taste

Method:

1. Mix ginger, garlic, turmeric, garam masala and salt together.
2. Coat chicken with this mix and allow to marinate for 2-3 hours.
3. Heat oil or ghee in a large frying pan, wok or kadhai.
4. Add sliced onions, green chillies, green peppers and salt, fry for 10 minutes.
5. Add tomato wedges, stir fry until onions become translucent and green peppers and tomatoes are half cooked, approximately 10 minutes. 
6. Lift out with a slotted spoon and keep aside.
7. Heat 2 tbsp oil or ghee in pan, add marinated chicken and stir-fry for 5 minutes on high.
8. Add chilli powder and tomato puree and simmer on low heat, until chicken is cooked.  Stir-fry until excess gravy is evaporated and chicken looks well fried.  
9. Add fried vegetables, prepared earlier and stir-fry for a few minutes, until heated through.
10. Stir in Yoghurt/cream here, if used - I used thick, Greek yoghurt.
11. Adjust seasoning, turn heat off, sprinkle with coriander leaves.

Source: About.com