Chicken Jalfrezi |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 pounds chicken breast, boned and skinned | 4 tablespoons ghee or vegetable oil | 2 teaspoons white cumin seeds |
| 4 garlic cloves, finley chopped | 2-inch piece fresh ginger, finely chopped | 1 large Spanish onion, peeled and chopped |
| 2 green hot peppers (or more to taste), finely chopped | 1/2 each of green and red bell peppers, seeded and coarsley chopped | 2 tablespoons chopped fresh cilantro leaves |
| 2 or 3 fresh tomatoes, chopped | salt to taste | lemon juice |
| SPICES: 1 teaspoon paprika | 1/2 teaspoon turmeric | 2 teaspoons mild curry powder |
| 1 | Cut the chicken into bite-sized pieces. |
| 2 | Heat the oil and fry the cumin seeds for 1 minute. Add the garlic and fry for 1 minute, then add the ginger and fry for another minute. |
| 3 | Add the chicken pices and stir-fry for about 10 minutes. The chicken should look white and nearly cooked. Lift the chicken out with a slotted spoon and set aside. |
| 4 | Heat the remaining juices on the stove, and when hot, fry the spices for 3 minutes. Add the onion and hot peppers and continue to fry for 5 more minutes. |
| 5 | Add the bell peppers and fry. When they are soft, replace the chicken, add the cilantro and tomatoes, and stir-fry for about 5 minutes on medium heat. Add a little water if needed. Test with a sharp knife that the chicken is cooked. Add salt to taste, and serve. It's nice with a squeeze of lemon juice over the top. |