Chicken Jalfrazi
Serves 4

This is my favourite, a hot dry curry from Bengal.
Ingredients
4 fresh tomatoes
quartered
10 fresh chillies
 5 halved
1 whole chicken breast fillet
diced into your favourite shapes
1 large onion

coarsely chopped

1 green Capsicum 
sliced 
3 garlic cloves

finely chopped

1/2 inch block of ginger 
finely chopped 

1 tblsp fresh coriander leaves

finely chopped

2 tblsp curry powder

a medium powder / paste should do

1 teasp garam masala 

 
 1/2 fresh lemon
juiced
 2 teasp cumin seeds
optional
 2 teasp black mustard seeds

optional

Pinch of salt

to taste.

3 tablespoons ghee / olive oil

 

Tips.
Make the dish with a medium sauce, and leave the chillies intact. This gives a medium heat, tasty curry which can be spiced up by eating the chillies. Us Scubamonkeys know this technique as 'Mining' the curry.

Vegetarians, use your favourite selection of veggies instead of the chicken. Chickpeas always go down a treat and potatoes are great too.
Method

i)     Mix the curry powder with just enough water to make a paste 

ii)    Heat the oil in the wok ( medium / hot ) and fry the garlic, ginger, cumin and mustard seeds for 2 mins 

iii)   Add the curry paste and stir fry for a further 2-3 mins, stirring constantly

iv)   Add the chicken and stir fry for 5 mins, adding water if it get too dry

v)    Add the onion, capsicum and chilli, stir fry for 5 mins adding water if it get too dry

vi)   Add the rest and stir fry for 5 mins adding water if it get too dry

vii)  Serve with rice and / or nann

Thanks to the Curry Bible for this superb munch. Check it out at http://www.letscook.co.uk/bookcurrybible.html
Ring Rating - - Hot!