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.