Chicken Jalfrezi Subs

Jalfrezi is generally served as a spicy and dry (in comparison) curry with lots of sauteed peppers and onions. Last time I ate it, It reminded me of a sausage pepper and onion sandwich, and I found myself wishing I had a sub roll to eat it in. Of course, I made this mash up 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. Tasty stuff! 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.
 

Chicken Jalfrezi Subs

  • Curry Powder
  • 1 Teaspoon Cumin Seed
  • 1 Teaspoon Coriander Seed
  • 1 Teaspoon Chili Flake
  • 1/2 Teaspoon Cardamom Seed
  • 1/2 Teaspoon Ajwain Seed
  • 2 Cloves
  • Curry Paste
  • 8 Cloves Garlic
  • 1 Large Nub of Ginger (equal amount as the garlic)
  • 1/4 Cup Chopped Onion
  • The Rest
  • 2 Pounds Chicken Breasts
  • 1 Pinch Whole Cumin Seed
  • 2 Tablespoons Butter
  • 2 Medium/small Onions (minus the 1/4 cup you used in the paste)
  • 1 Bell Pepper
  • 5 Thai Chiles
  • 28 Ounce Canned Diced Tomato
  • 1/4 Cup Red Wine Vinegar
  • Sub Rolls
  • Cilantro for Garnish
  • Raita
  • 1/2 Cup Diced Cucumber
  • 1/4 Cup Chopped Mint
  • 1 Teaspoon Honey
  • 1 Cup Yogurt (approx)

Instructions

  1. Crush the powder in a mortar and pestle.
  2. Make the paste in a food processor.
  3. 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.
  4. 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(about 12 minutes). 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.