Start by peeling the garlic and ginger. Next, chop the heads off the green chillies and set them aside. These ingredients will form the aromatic base of your paste.
Add the chopped garlic, ginger, green chillies, brown mustard seeds, and the chopped cilantro stalks into a mini food processor. Pour in the vegetable oil and add the tomato puree. Whizz the mixture until it becomes smooth. The resulting paste will be fragrant and flavorful.
Once the paste is ready, add the ground cumin, ground fenugreek, ground coriander, turmeric, and sea salt. Whizz again until everything is well combined into a thick paste. You can store any leftover paste in an airtight container in the fridge for up to four to five days.
Now, it’s time to prepare the vegetables. Cut the green bell peppers in half, remove the seeds, and chop them into bite-sized pieces. This will give a lovely crunch to your dish.
Peel and roughly chop the onion. Then, chop the chicken thighs into small, bite-sized pieces. This allows for even cooking and better flavor absorption.
Core and finely chop the tomatoes, setting them aside for later. Their juiciness will be essential for creating the sauce.
In a large wok or high-sided skillet, heat the remaining vegetable oil over high heat. Once hot, fry the chopped green bell peppers. Cook until their flesh blisters and softens, which should take about three to four minutes.
Next, add the chopped onion to the skillet and continue to cook for another two to three minutes, stirring constantly until they turn translucent.
Now, add the butter to the pan. When it starts to sizzle, add the chopped chicken pieces. Cook for about five minutes, stirring occasionally, until the chicken starts to color and brown slightly.
At this point, tip the jalfrezi paste into the pan. Stir well to coat the chicken evenly with the paste. This is where the magic happens; the spices will cling to the chicken and create a rich flavor base.
Pour in the water and add the lemon juice. Turn the heat down to medium-low and let it cook gently for about twenty minutes. This simmering time allows all the flavors to meld beautifully.
Stir frequently, and if the sauce starts to stick, add more water as needed. After twenty minutes, add the chopped tomatoes to the pan. Bring everything back to a boil.
Once boiling, reduce the heat to its lowest setting and let the curry cook for another twenty to twenty-five minutes. Keep stirring every few minutes to prevent any sticking, adding extra water if necessary.
Finally, taste and check the seasoning, adjusting if needed. Serve your Easy Chicken Jalfrezi in bowls, garnished with a swirl of natural yoghurt and a sprinkle of fresh cilantro.
