Chicken Jalfrezi Subs
March 14, 2012









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
- Crush the powder in a mortar and pestle.
- Make the paste in a food processor.
- 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.
- 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.