Jalfrezi
- 300/400g chicken
- 1tsp cumin seeds
- 400g chopped tomatoes (can/carton)
- 1 white onion peeled an thinly sliced
- 1 red & 1 yellow de-seeded pepper, sliced
- 2 crushed garlic cloves
- 1 tsp grated finely root ginger
- 1 tbsp medium curry powder
- 1/2 tsp hot chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- Large handful of chopped fresh coriander
- 100ml water
Method:
- Add the cumin seeds to large frying pan cooking with choice of oil/spray on medium heat of choice for 2-3 minutes
- Add cubed or strip cut chicken until partly cooked
- Add ginger, garlic, peppers and onion, cooking for 8/10 minutes
- Add all other dry spices (chilli, curry powder, ground coriander + ground cumin) and continue cooking for 2 minutes
- Increase heat adding the water, tomatoes and chopped coriander for 4/5 minutes
- Reduce heat to low and cover and cook gently for 15 minutes
Nicest served with basmati rice
*Tip you can add all ingredients apart from onions and peppers to a slow cooker, it really brings out the flavours. Add onions and peppers to slow cooker an hour before.
Onion bhajis
- 2 medium onions peeled and sliced thinly
- 60g gram flour/chickpea flour
- 1/4 level tsp baking powder
- 1tsp de-seeded green chilli (chopped)
- 1 tbsp chopped coriander
- 1tsp lemon juice
- 2 tsp ground cumin
- 1 tbsp chopped coriander
- Pinch paprika
- Preheat oven to 200 (fan)
- Put everything but the paprika in a mixing bowl (salt pepper to taste if wanted) and add a few tablespoons of water stirring to form a thick batter - don't add too much at start, you will know when to add more and stop. Leave it for 10-15 minutes then use fingers mix the ingredients to combine thoroughly.
- Group your bhajis as small or large as desired into balls on a grease proof paper. They do require a light spray of oil before placing in oven. Takes 15-20 minute until lightly golden. Once out sprinkle each one with the paprika straight away.
Method:
I made my own mint sauce with natural yog, chopped mint leaves, squeeze of lemon and very fine chopped cucumber. I just mixed and added until at my taste with a little salt and pepper to taste!
EXTRA - Slow Cooker Method:
Add all the Jalfrezi ingredients apart from the peppers and onions for 3-4 hours on high. IMO this brings out the flavours reallyyyy well. Add peppers and onion 45-60 minutes before planned serving. This is my preferred way!

Enjoy!