Kate’s Chicken Jalfrezi with Lemon Laced Rice
Serves 4 People
700 grams of Diced Chicken,
Juice of Half a Lemon,
1 teaspoon of Salt or to taste,
5 Tablespoons of Rice Bran Oil,
1 large Onion, finely chopped,
2 teaspoons of crushed Garlic,
2 teaspoons of crushed Ginger,
1/2 teaspoon of Ground Turmeric,
1 teaspoon of Ground Cumin,
2 teaspoons of Ground Coriander,
1/2 to 1 teaspoon of Chilli Powder,
1 Can of chopped Tomatoes
150 mls of warm water,
1 large clove of Garlic, finely chopped
1 red pepper deseeded and cut into bite size pieces
1 green pepper, deseeded and cut into bite size pieces
1 teaspoon of Garam Masala
Chopped Spring Onions for decoration.
Put the Diced Chicken into a plastic bowl and add the Lemon Juice and half the Salt.
Mix well into the Chicken, cover and leave to Marinate in the fridge for 20 minutes.
Heat 4 Tablespoons of oil in a heavy based saucepan. ( I use a wok frypan with a lid or my large Stoneline Pot with a lid), over a medium heat.
Add the Onions and cook, stirring frequently, for about 8 to 10 minutes, until lightly browned.
Add the Garlic and Ginger pastes and cook, stirring, for about 3 minutes.
Add the Turmeric, Cumin, Coriander and Chilli powder and cook, stirring, for 1 minute.
Add the Tomatoes and cook for about 2 to 3 Minutes, stirring frequently, until the Oil separates from the spice paste.
Add the marinated Chicken, increase the heat slightly and cook until the chicken changes colour.
Add the warm water and bring to the boil.
Reduce heat, cover and simmer for 25 minutes.
While the Chicken and the sauce are simmering…..
Cook The Vegetables
Heat the remaining 1 Tablespoon of Oil in a small saucepan or frying pan over a low heat.
Add the garlic and cook, stirring frequently, until browned.
Add the Red and Green Peppers, increase the heat to medium and stir fry for 2 minutes, then stir in the Garam Masala.
Fold in the Pepper mixture into the Curry.
Remove from heat and serve immediately with your choice or Rice topped with chopped Spring Onions.
You can add any vegetables that you like to this recipe.
I have used peppers, carrots, eggplant or what ever I had on hand or needed using.
Kate’s Lemon Laced Basmati Rice
1 Cup of Basmati Rice
2 Tablespoons of Rice Bran Oil
1/2 teaspoon of Black Mustard Seeds
10 -12 Curry Leaves, preferably fresh, but dry is okay
25g of Cashew Nuts
1/4 teaspoon of Turmeric
1 teaspoon of Salt, or to taste
1 3/4 Cups of Hot Water
2 Tablespoons of Lemon Juice
Wash the Rice until the water runs clear, then leave in fresh cold water for 20 minutes, then leave to drain in a colander to drain until ready.
Heat the Oil in a nonstick saucepan over a medium heat.
When hot but not smoking, Add the Mustard Seeds, followed by the Curry Leaves and the Cashew Nuts.
Stir in the Turmeric, quickly followed by the Rice and Salt.
Cook, stirring for 1 minute, then Add the Hot water and Lemon Juice.
Stir once, bring to the boil and Boil for 2 minutes.
Cover lid tightly, reduce heat to very low for 8 to 10 minutes.
Turn the heat off and leave to stand, covered, for 6 to 7 minutes.
Fork through the Rice and transfer to serving dish.