Murgh Jalfrezi Curry

Hi there!

So I am sharing a yummy hot Indian Murgh Jalfrezi recipe with you! This has a nice heated kick to it so if you like hot spicy dishes this should suit your pallet perfectly. As an extra good gesture I added the recipes for the homemade Naan bread that accompanies this dish and my Jeera Chawal (Cumin Rice) with fennel seed too, as this dish goes very will with a good flat bread and/or rice.
The problem when you get a curry from a takeaway store is that they use a lot of oil to make up the flavours in the dish. It might be momentarily satisfying, but it will do nothing for your health! This dish however doesn't have a lot of oil, but is packed with aromatic spices that marry together perfectly and sizzle your taste buds on their own. Not to mention I add  luscious coconut cream instead of heavy cream to smooth out and lift the dish. It has a cooling soft after note that compliments the heat of the chilli and spices. Plus it actually isn't that hard to make, so I hope it is enjoyed!

Ingredients:

• 8  medium sized pieces (about 800  grams) of chicken
• 2  medium onions chopped / crushed
• 2  bell peppers cut into strips (yellow & green)
• 4  tablespoons tomato puree
• 1  green chilli
• 1  teaspoon ginger
• 1 teaspoon garlic paste or crushed garlic
• 1  teaspoon each of cumin, garam masala, and red chilli powder
• 1  teaspoon each of turmeric and ground black pepper
• 2  teaspoons lemon juice
• 2  tablespoons clarified butter (ghee) / butter / oil
• 1  cup coconut cream
• salt to taste (ground sea salt is best)
• finely chopped coriander leaves for garnishing
• light fresh cream to serve (optional)

Method:

Heat clarified butter (ghee) / butter / oil in a heavy-bottomed pan on medium heat and fry the onion, ginger, garlic along with the turmeric for about 2  minutes.
Add the chicken and all the other ingredients except for the coconut cream. Mix well and cook on medium heat for about 20  minutes or until the chicken is almost done.
Add the coconut cream. Mix well. Cover and cook on low heat for about 5  minutes or until the chicken is fully tenderized.
Garnish with finely chopped coriander leaves and serve with fresh cream.

Notes:
"The quantity of gravy can be increased if desired by adding more tomato puree and onion paste. "
"If the gravy is too thin add a little cornflour / corn starch to thicken"
"Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti)."