Chicken Jalfrezi Curry
Chicken Jalfrezi that is easy to make and can be beaten in 30 minutes
400 g (14 oz) of chicken thighs
1 teaspoon cumin
1 teaspoon coriander powder
1/2 teaspoon turmeric
1 teaspoon of powdered fenugreek
200 g (1 1/3 cups) onions
6 green peppers
4 cloves garlic
2 tablespoons of vegetable oil
400 g (14 oz can) canned chopped tomatoes
2 tablespoons tomato puree
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon black onion seeds
6 cardamom pods
1 teaspoon Masala Salt
Salt to taste
1.Cut the chicken thighs into large pieces.
2.Coat the chicken with the cumin, coriander, fenugreek and turmeric and let the spices set while we prepare the sauce.
3.Roughly cut in half the onion, garlic, and sweet pepper , size isn't a drag here.
4.Heat half the vegetable oil during a skillet.
5.Add the onions, green peppers and garlic and cook for five minutes.
6.Add 175 ml (3/4 cup) of water to the onion and chili mixture.
7.Reduce the temperature to low and let it simmer for 20 minutes.
8.Meanwhile, cut the last half of the onion into quarters and set it aside.
9.Put the onion mixture within the blender with the canned tomatoes and mashed tomatoes, then mix into a soft sauce.
10.Heat a dry skillet over medium-high heat and add coriander seeds, mustard seeds, onion seeds and cardamom and bake for 60 seconds.
11.After baking, pour within the tomato mixture and add the tomato puree and cook for 10 minutes.
12.Now is an honest time to taste and add salt as required .
13.In another pan, add the remaining oil.
14.Add 1 / 4 of the onion and cook for five minutes.
15.Season the chicken with salt and increase the pan and cook for an additional 5 minutes.
16.Add the spaghetti sauce to the onion and chicken mixture and cook until the chicken is cooked through, which should take about quarter-hour .
17.Add garam masala and stir, let stand 3-4 minutes before serving.