Chicken Jalfrezi (Stir-fried Chicken Curry)

4-6 servings

Ingredients:

Boneless chicken breast pieces - 2 pounds
Onions - 1 large or 2 medium quartered
Garlic - 1 Tbsp minced
Ginger - 1 Tbsp minced
Mushrooms - 1/2 cup chopped
Green and red bell peppers - 1 cup chopped into strips
Chickpeas - 1/2 can (no liquid)
Tomatoes - 1 cup crushed or 1 whole
Lemon juice - 1/4 cup
Coriander seed - 1 Tsp + 1 Tbsp
Cumin - 1 Tbsp
Salt - to taste
Cayenne Pepper flakes - 1/2 Tsp
Oil - 1/3 cup

Directions:

- Chop up the chicken into bite sized pieces. Put into a bowl, sprinkle with 1 Tsp coriander seed and salt. Rub the seasonings into the chicken. Pour the lemon juice into the bowl and mix it in again using your fingers. Set aside while you chop up the other ingredients (about 15 minutes).
- Get the oil hot in a pan, then put in the chicken so it forms a single layer. Allow to cook on one side for about 3 minutes. Then start stirring so that all sides of the chicken see the bottom of the pan. Fry in this way for about another minute.
- Using a slotted spoon, remove the chicken from the pan and put into a bowl. Some of it may be undercooked and pink, that's okay for now. Leave the oil and any drippings in the pan.
- Now throw the onions into the pan, fry until they are translucent, about 2 or 3 minutes. Put in the remaining coriander seed, the cumin, and the cayenne pepper flakes. Fry, stirring vigorously, for about 30 seconds.
- Add the mushrooms, bell peppers, and chickpeas and fry about a minute. Add the garlic and ginger and fry for another minute
- Now put the tomatoes into the pan, turn the heat up a bit, and then add the chicken back to the pan. Stir until it is coated with the sauce mixture evenly. Add any remaining lemon juice and liquid from the bottom of the bowl the chicken was marinating in.
- Let the sauce thicken as the water evaporates. The chicken will be done in about 4 minutes or so.
- Serve hot. Goes well with rice.

Posted by Waqas