- 1 tbsp. vegetable oil (I never use much…add more if you want)
- 1 medium onion – thinly sliced
- 1 red bell pepper -thinly sliced (all I had was green)
- 1 serrano chile pepper -finely diced (increase the number of chiles for a spicier curry)
- 1 teaspoon red chili powder (more or less depending on how spicy your powder is)
- 2 tablespoons tomato paste
- 5 big garlic cloves -finely chopped
- 1 tbsp. cumin powder
- handful of chopped, fresh fenugreek leaves (1 tablespoon dried fenugreek leaves if you don’t have fresh)
- 1 tbsp. mango chutney (use a couple tsp. sugar if you don’t have this)
- 1 handful chopped coriander (cilantro) leaves
- 1 1/2 c. curry gravy base (recipe here)
- salt, to taste
- pepper, to taste
- Heat the oil in a pan over medium heat. Add the chili powder, cumin powder, chile pepper and garlic. Stirfry until it becomes very fragrant, but not burnt. Add the onion and cook until it becomes soft and translucent. Add the bell pepper and chicken to the pan and put the lid on. Let everything cook for a couple minutes—so the pepper begins to soften. Toss in the tomato paste and mango chutney and cook a minute or so, until everything is mixed together well. The curry should start looking a little dry. At this point, add in the curry gravy. If everything is looking real dry, add a little water…but because Jalfrezi is supposed to be a thick curry, you don’t have to add water unless things start sticking. If they start sticking, add about 1/4c. water.
- Let everything cook together for 5 minutes, add in the fenugreek and coriander leaves, give it a stir and let it cook another two minutes. Season with salt and pepper.
- Enjoy this fabulous, spicy curry with a cooling raita, some roti (bread), or rice.
Original Recipe/Photos can be found @ http://myfancypantry.com/2012/03/28/chicken-jalfrezi/