Saturday, February 19, 2011

Chicken (Bhut)Jalfrezi Recipe - Serves 4

Taste Rating = 8.5 Heat Rating = Hot


Ingredients
675g (1 1/2 lb) chicken breast, cut into 1cm (1/2 inch) cubes
4 tablespoons (60ml) vegetable oil
1 teaspoon (5ml) turmeric powder
2 teaspoons (10ml) cumin seeds
2 teaspoons (10ml) mustard seeds
4-5 garlic cloves, peeled and crushed
5cm (2 inch) fresh ginger root, peeled and grated
2 tablespoons (30ml) curry masala paste mixed with 1 tablespoon (15ml) water to make a less thick paste
1 large onion, peeled and finely chopped
2-8 fresh green chillies, coarsely chopped
2-3 Bhut Jolukia,finley chopped
1 red pepper, coarsely chopped
2 tablespoons (30ml) finely chopped fresh coriander leaves
2-4 chopped tomatoes
2 teaspoons (10ml) garam masala


Method

Heat the oil over a medium to high heat and stir-fry the turmeric, cumin seeds and mustard seeds for 30 seconds
Add the garlic and ginger and stir-fry for 30 seconds
Add the curry masala paste and stir-fry for a minute
Add the chicken and saute for 5 minutes, turning often
Add the onion, chillies and pepper and saute for 5 minutes, turning often
Add the coriander, tomatoes and garam masala and saute for 5 minutes, turning often
Make sure that the chicken is cooked - keep turning until it is cooked
Serve on rice




The Curry Paste.


Ingredients:

Servings:4


Servings Size

5 tablespoons coriander
5 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons fenugreek seeds
2 tablespoons turmeric
2 tablespoons paprika
1 tablespoon chili powder
1/2 tablespoon asafetida powder
1/2 tablespoon ginger
1/2 tablespoon mustard powder
1/2 tablespoon black pepper
1/2 tablespoon cinnamon

Oil as needed


This will make lots of paste, I tend to mix the dry spices then just use two tablespoons per curry,then keep the rest in an airtight container.

Toast spices on low heat in a small pan untill golden brown making sure not to burn, Add just enough oil to make a thick paste.

The paste is now ready and you can add meat, poultry or fish depending upon the curry you wish to make.

Thursday, March 22, 2007

hey my first blog I'm gonna use this often