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:

1. Add the cumin seeds to large frying pan cooking with choice of oil/spray on medium heat of choice for 2-3 minutes
2. Add cubed or strip cut chicken until partly cooked
3. Add ginger, garlic, peppers and onion, cooking for 8/10 minutes
4. Add all other dry spices (chilli, curry powder, ground coriander + ground cumin) and continue cooking for 2 minutes
5. Increase heat adding the water, tomatoes and chopped coriander for 4/5 minutes
6. 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

1. Preheat oven to 200 (fan)
2. 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.
3. 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!

That sounds really good! We have a slow cooker that I have never yet used, so I need to start trying out a few things in it I think!

Thats looks great!! Must give it a try :-)

Okay, another recipe has been added on my list to cook this weekend. Thanks!

Not a curry fan. But love onion bahjis Wonder how many syns are in them.

mmm...looks very tasty!! need to try it!;-) feeling hungry now)))

That looks and sounds great, but if you are double cooking the chicken does it come out dry at all? How is the flavor after it is both oven cooked and pot cooked?

I've always browned or cooked the chicken, browned would mean extra time for most dishes so the 2-3 hours suits this recipe by the way I cooked the chicken, 3 hours was purely based on when we were ready to serve. Chicken was fine, it's cooking in the curry sauce so stays fine

I should add some notes for different ways/time

That's pretty cool! I love curry myself so I wouldn't mind it simmering in that sauce all day long. The ways in which you could eat this are practically limitless as well.

I've updated my original recipe to pan made and slow cooker method which I prefer. Plus a nicer picture