Author Topic: Chicken Jalfrezi - plus base recipe  (Read 13218 times)

0 Members and 1 Guest are viewing this topic.

Offline vindamoo12

  • Chef
  • *
  • Posts: 14
    • View Profile
Chicken Jalfrezi - plus base recipe
« on: July 31, 2008, 03:08 PM »
Hello all,
Ive had one of my greatest successes upto now :D
I know its a bold statement but i really got the BIR taste i was after with this one.
Think a lot of it had to do with the new base i have developed. Actually i say 'developed', its been more trial and error with the emphisis on error.
Like most everything i make, it is a mix of other recipes i have tried and 'borrowed' from, plus a few of my own additions ;D.

You can see the base in the 'Curry Base Recipes' section under 'Vindamoos Base'

Jalfrazi

Ingredients
2 tbsp vegetable oil
1/2 onion, Chopped into wedges
1/2 Yellow Pepper Chopped into chunks
6 fingers of okra chopped into half inch bits (optional)
2 Medium Tomatoes Cut into quarters (not tinned chopped ones)
4 garlic cloves, finely chopped
1 very small 5p size peice of ginger finely chopped
4 red birds eye chillies, chopped in half and down the middle (should be green i know but i think red add something a bit special)
Quarter tsp black pepper
2 person portion of 'Vindamoos Base' sauce
3 tsp sugar
1 Table spoon of lemon juice
Small amount of coriander stalks and leaves

3 tsp of Spice Mix (which consists of)
                                                            1 part chili powder
                                                            3 part turmeric
                                                            1 part cummin
                                                            2 part coriander powder
                                                            2 part Curry Powder

Method
1, Pre Cook the chicken/onion/pepper/okra put to one side
2, Sizzle the garlic/ginger/chillis until the garlic starts to brown
3, Add in the spice mix and the black pepper and sizzle it for about 2-3 minutes
4, Add base sauce and sizzle that for a 4-5 mins constantly stiring
5, Add in the chicken/onion/peppers/tomatoes/okra and half a coffee cup of water simmer for 15 mins
6, Add in sugar/lemon juice/coriander and stir thoroughly, simmer for 5 mins then serve


The sause should end up being very saucy  :o if you know what i mean, but i like that
If you want to keep it slightly dryer dont add the cup of water.

I would love someone to make this just to confirm im not going mad :P

Any questions dont hesitate to get back to me.

ta
gaz
« Last Edit: July 31, 2008, 05:55 PM by vindamoo12 »

Offline Yousef

  • Elite Curry Master
  • Curry Recipes Site Owner
  • Administrator
  • *****
  • Posts: 1263
    • View Profile
Re: Chicken Jalfrezi - plus base recipe
« Reply #1 on: July 31, 2008, 07:42 PM »
Sounds good and one to try.
Did you get any pictures of the finished curry?

Stew


Offline vindamoo12

  • Chef
  • *
  • Posts: 14
    • View Profile
Re: Chicken Jalfrezi - plus base recipe
« Reply #2 on: July 31, 2008, 11:23 PM »
fraid not, but i think im going to make it again sometime over the weekend just to make sure i wasnt dreaming the entire thing ::)
so will try to post some pics then. :)

gaz

Offline matt3333

  • Head Chef
  • ***
  • Posts: 157
    • View Profile
Re: Chicken Jalfrezi - plus base recipe
« Reply #3 on: August 01, 2008, 08:18 AM »
Interesting recipe, I like the okra angle. My only comment is that it seems like a lot of cooking time about 28mins for 1 dish.
Matt


Offline vindamoo12

  • Chef
  • *
  • Posts: 14
    • View Profile
Re: Chicken Jalfrezi - plus base recipe
« Reply #4 on: August 01, 2008, 08:34 AM »
i agree that its not a fast dish to make but i think the extra simmer time gives the chicken time to absorb flavour and the okra and pepper time to impart flavour to the finished dish. I feel okra is a very underated flavour ingredient. ;)

ta
gaz

Offline matt3333

  • Head Chef
  • ***
  • Posts: 157
    • View Profile
Re: Chicken Jalfrezi - plus base recipe
« Reply #5 on: August 01, 2008, 10:08 AM »
Do you pre-cook the Okra, if so how. My experience of Okra has tended to be a bit of a sticky mess.
Matt

Offline vindamoo12

  • Chef
  • *
  • Posts: 14
    • View Profile
Re: Chicken Jalfrezi - plus base recipe
« Reply #6 on: August 01, 2008, 11:59 AM »
i cook it along with the onion and pepper at the start, i try to keep all the veg moving in the pan for the initial blast of heat
when the okra start to do that sticky thing it does i take them all off the heat and put to the side.
the 15 minutes simmer i give, cooks the okra/onion/pepper the rest of the way through so its nice and soft.

ta
gaz


Offline chazza

  • Junior Chef
  • *
  • Posts: 4
    • View Profile
Re: Chicken Jalfrezi - plus base recipe
« Reply #7 on: August 22, 2008, 04:00 PM »
Hi gaz
Just picked up this fantastic sounding recipe, i'll be trying it 2mrw so i'll keep you posted on the results.

Offline SKAZE

  • Chef
  • *
  • Posts: 40
    • View Profile
Re: Chicken Jalfrezi - plus base recipe
« Reply #8 on: November 03, 2008, 09:26 PM »
How much exactly do you mean by " 2 person portion of 'Vindamoos Base' sauce" or is it to choice?

Im going to have a go at this recipie with a different base for now as i have a load in the freezer i need to use up.

Thanks.

Offline Totem

  • Junior Chef
  • *
  • Posts: 4
    • View Profile
Re: Chicken Jalfrezi - plus base recipe
« Reply #9 on: July 29, 2009, 09:25 AM »
Tried this a couple of times and I'm very chuffed with the results. Cheers Vindamoo!

The first time I stuffed it up a bit as I misunderstood the term "sizzle" and ended up burning the chillies and spice mix (should have aborted at that stage and tried again as it would only have been a small set back)

Second time round was gorgeous though and it's very close to BIR. I used slightly less water at stage 5 as I prefer my sauce a little thicker.

Thanks again!



 

  ©2024 Curry Recipes