Worldly Wednesday – Jalfrezi Chicken Curry with Garlic Naan, Vegetable Biryani & Cucumber Raita

Himself and I love a good Indian Jalfrezi (so, I have a feeling, do Mel and A1).    I have never tried to make it before so this was a first.  It was tops if I do say so myself!   I have also included my recipe for Garlic Naan that I made a few weeks back.  Some of our Twitter followers were asking for it!!

Chicken Jalfrezi Curry

YOU WILL NEED:

2 cloves garlic

750g chicken thighs, skin off, cut in large chunks

3 teasp. grund tumeric

1 x brown onion – finely grated

1 x teasp. red chilli powder

1 x teasp. salt

500g chopped tomatoes (that’s about 5 med/lge size)

30g ghee or oil

3 teasp. ground cumin

3 teasp. corriander seed (crushed) or powder if that’s all you can get.

1 x small thumb size of grated fresh ginger

1 x big handful fresh corriander leaves – roughly chopped

A good splosh of oil to fry.

THE HOW TO:

Heat some oil in a big deep frypan (with a lid) on med heat.

Add onion and garlic and fry for a few minutes

Add chicken peices, tumeric, chilli and salt.  Cook for about 5 mins until browned all over.

Add in the tomatoes, stir well, cover and cook for about 20 minutes or so.

Next, take off the lid, turn down the heat and simmer for about 10 mins to allow the sauce to thicken up a bit.

Next add the ghee, cumin, corriander seed, ginger and fresh corriander (leaving a small handful for garnish) and continue to simmer for another 5 mins or so.

Serve!

Garlic Naan

YOU WILL NEED:

500g plain flour

1/2 cup plain yoghurt

1 teasp. baking powder

1 teasp. yeast

1 teasp. sugar

1 x egg beaten  (Note:  The first time I made these, I didn’t have an egg and they turned out just as well. So if you have an allergy – leave out the egg!)

2 tablesp. oil

1/2 teasp. salt

water (enough to make a dough – approx 300mls)

Garlic butter

THE HOW TO:

I make my dough in the bread maker on the dough setting and it worked out fabulously.

I add the yeast, a splash of the water and 1 x teaspoon sugar in a warm cup and wait for it to get foamy.

Meanwhile, add your ingredients to the bread maker, dry ingredients first, then wet, finally the yeast mixture.

Select Dough Setting.

NOTE:  You will need to check and see that the dough is coming together nicely.  You may need to add more water and/or more Plain flour to get the consistency right.

Otherwise….

Sift your flour, add yeast, salt & sugar & baking powder

Add your egg, oil and yoghurt and mix well.

Add the water a little at a time until you get a nice dough.

Knead well until smooth and pliable.

Cover and keep in a warm place for 3hrs. Dough should double in size.

Knead again and let rise again for another hour

For both ways – cook Naans as follows:

Divide dough into 8-10 equal balls

Flatten each to approx 8″ diameter. I normally prod with my fingers a little – gives some tiny wells for the butter to soak in:)

Cook in a preheated, HOT oven (250 Degrees C) for approx 8-10 mins.  I find using my pizza stone works really well.  It gives them a crisp underside.  Kind of like having a Tandoor when you don’t:)  (Sort of).

When you take them out of the oven, brush with garlic butter.

CUCUMBER RAITA

1 x lebanese cucumber – diced small

250g greek/natural yoghurt

1 teasp. cumin powder

1 good handful chopped fresh mint

THE HOW TO:

Mix all ingredients well.

Serve!

VEGETABLE BIRYANI

YOU WILL NEED:

2 cups basmati rice – cooked

1/2 cup chopped cauliflower

1/2 cup chopped carrot

1/2 cup frozen peas

1 x brown onion – thinly sliced

1 x green chilli – sliced

1 teasp. red chilli powder

1 teasp. cinnamon

1 teasp. cloves (ground)

1 teasp. mustard seeds

S & P to taste

1/2 cup greek yoghurt

3 – 4 Tablesp. vegetable oil

1 tablesp. sultanas or rasins

1 x tablesp. cashews

handful fresh corriander leaves for garnish.

THE HOW TO:

Cook your rice and set aside. Keep Warm

Fry your cauliflower and carrot in a splash of oil. Remove

Fry your spices (all except chilli) and add onion.  Fry until onion is soft

Add chilli and fry for another minute

Add in the yoghurt, cooked vegies & frozen peas. Stir for a minute

Add in the cooked rice, sultanas and nuts and mix gently.  Cook for another few minutes.

Serve with a garnish of fresh corriander leaves.

So there we have it!  A monumental Indian feast which everyone is guarranteed to love!!

In typical style with this type of food, remember to add in some pappadums, some chutney and pickle.   Have a little of this, a little of that and then seconds of everything!!

Go Ahead!  Stuff Yourself:)

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