Chicken Jalfrezi
A classic British Indian Restaurant chicken jalfrezi made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 2 tbspn oil
- 300 ml c46 curry base sauce (see note 2)
- 50 gm onion (prepared weight)
- 2 tspn tomato purée
- 20 gm green pepper
- 2 green chillies (or to taste)
- 20 gm red pepper
- 1 portion g2 pre-cooked chicken
- ½ tspn ginger (grated)
- ¼ tspn salt
- ½ tspn garlic (crushed)
- ½ tspn chilli pickle
- 1 tbspn g2 spice mix
- 1 slice tomato
- 1 tspn methi (see note 1)
- 1 tspn chilli powder
Method
- 1
Chop the onion.
- 2
Chop or slice the green and red peppers.
- 3
Slice the green chillies lengthwise and remove the seeds.
- 4
Grate the ginger, crush the garlic and mix together with a little water to make a thin paste.
- 5
Heat the oil in a suitable pan and cook, stirring regularly, the onion, for .
- 6
Add the green pepper and red pepper and cook, stirring regularly, for .
- 7
Add the ginger/garlic paste and cook, stirring, for .
- 8
Add the c41 spice mix, methi and chilli powder and cook, stirring, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 9
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for .
- 10
Add the green chillies and cook, stirring regularly, for .
- 11
Add the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as required to maintain the desired sauce consistency.
- 12
Add the chilli pickle and fresh tomato cook, Stirring regularly, for , adding a little c46 base sauce as required to maintain the desired sauce consistency.
- 13
Serve with rice and garnish with a little freshly chopped coriander.