Jalfrezi is generally served as a spicy and dry (in comparison) curry with lots of sauteed peppers and onions. Last time I ate it, I found myself wishing I had a sandwich roll to eat it in. Of course, I made it happen as soon as possible. With a small cart, the right permits, and this recipe, I could get rich outside Fenway next month...
A quick paste before we get started.
I seared off the chicken first, then in with the veggies followed by the paste and powder.
I know it doesn't look too dry, but after simmering for a half hour some of the liquid evaporates.
When you chop up the chicken and return it to the pan it also absorbs more sauce.
Slather on some raita first. I made this with a small amount of that paste from earlier with some cucumber, mint, and greek yogurt.
Then add the meat and veggies and some cilantro.
Spicy, tender, juicy. This sandwich was exploding with flavor. I have leftovers and I absolutely can't wait to eat this again for lunch today.
Today's curry powder was:
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon chili flake
½ teaspoon cardamom seed
½ teaspoon ajwain seed
Paste was 8 cloves garlic, equal parts fresh ginger, and about ¼ of a medium onion.
Leave a little bit of the paste in the processor (a few teaspoons worth), and add cucumber, mint, honey, and greek yogurt to make the raita.
2 lbs boneless skinless chicken thighs
Pinch of whole cumin seeds
2 tablespoons butter
1 and ¾ onion
28 oz diced tomato can
¼ cup red wine vinegar
Brown the chicken on all sides in a small amount of oil and remove from pan. Add the butter and cumin and cook 1 minute. Add the onion, pepper and chile and cook until browning begins. Add the paste and the powder and cook 2 minutes while stirring. Add the tomatoes and vinegar. Return chicken to pan and simmer for 30 minutes. Remove chicken again and chop into small peices. Return chicken to pan, remove from heat, and serve in a roll with raita and cilantro.