Chicken Jalfrezi

Now, this is an absolute classic! Zesty with a tongue-tingling fiery kick, this fragrant curry will bring the gorgeous taste of India into your home.

We are a country obsessed with curry, and yet so often we don't open ourselves up to true authentic Indian recipes. Well I refuse to let this stand, I am about to open your eyes and rock your world with this recipe! After which, I'm sure you will understand where I am coming from, and why that extra bit of effort, makes the world of difference.

Nothing can prepare you, when tucking in to this curry, for that first mouthful of flavour. Explosions. The tangy, zesty lemons with the sweet peppers kick-starts a certain zing, followed by a subtle punch of spice and heat in the form of the almighty cayenne. The chicken remains beautifully tender, falling apart in your mouth whilst the combined juices flood your mouth like a giant zesty tidal wave.

I'm pretty sure you will know what direction to take when it comes to sides. But just in case, my suggestion would be some bay-leaf infused basmati rice, with a nice naan/flatbread to dip in, and soak up all those juices!



Ingredients:

• 3 Garlic cloves, (grated)
• Knob of ginger, (grated)
• Zest + juice of 2 lemons
• Cayenne pepper, (1/2 tsp)
• Ground coriander, (1 tsp)
• 3 Chicken breasts, (sliced into thick strips)
• 1 Red onion, (roughly chopped)
• 1 Red chilli, (deseeded + finely sliced)
• 1 Red pepper, (deseeded + sliced into strips)
• 1 Yellow pepper, (deseeded + sliced into strips)
• 4 Vine-ripened tomatoes, (roughly chopped)
• 300ml Chicken stock
• Sea salt
• Fresh coriander, (roughly chopped)
• Sunflower oil

Method:

1. In a large bowl, mix half of the garlic, ginger, lemon zest + juice with the cayenne, ground coriander, and salt. Add the chicken strips into the mix, then cover the bowl with cling film and leave in fridge for minimum 15 minutes to marinade.
2. Heat a glug of sunflower oil in a large pan over a medium/low heat. Add the cumin seeds for 1 min until aromatic. Then add the onion, chilli and remaining ginger, garlic, and lemon zest. Cook for 5 mins stirring occasionally.
3. Add both the red and yellow pepper, leaving to fry for 7-8 mins. 
4. Pour in the chopped tomatoes and chicken stock, bring to a boil and leave to simmer for 10 mins, stirring occasionally.
5. Add the marinated chicken mix, stir, then cover over with the lid of the pan and leave untouched, over a high heat, for 5-6 mins.
6. Finally, add the remaining lemon juice with salt to taste and stir through the chopped coriander to finish.