This is a traditional Indian dish that is popular all over the world. Every Indian restaurant serves a version of it. Onions are used in three different ways in this recipe. This is quick and easy Indian cookery and the flavours are truly memorable.
750g chicken fillet, sliced
50ml sunflower oil
1 tsp cumin seeds
1 medium onion, finely chopped
2 tsp crushed garlic
2 tsp red chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
Salt to taste
2 tomatoes, blanched and chopped
50ml cashew nuts
65ml boiling water
2 onions, sliced
2 tbsp tomato sauce
50ml fresh cream
Sunflower oil to fry onion slices
Sliced green pepper, to garnish
Slices onion to garnish
Fresh coriander to garnish
Heat oil in a non stick frying pan and fry onion slices till golden brown. Remove from oil and place the onions in a sieve and allow excess oil to drain. Soak cashew nuts in boiling water for ten minutes. Place the cashew nuts with water and fried onion slices into a liquidizer and blend until a smooth paste is formed. Heat oil in a non stick wok or pot. Add cumin seeds and when they begin to splutter, add chopped onion. Saute chopped onion until golden brown. Add crushed garlic and stir. Stir in the powdered red chilli, cumin, coriander, garam masala and turmeric. Add sliced chicken fillet. Stir fry the chicken fillet in the spicy onion paste until it begins to stick. Stir in the chopped tomatoes. The moisture from the tomatoes will allow you to scrape the spices off the bottom of the pot/wok. Once the tomato has broken down into a thick pulp, add the brown onion/cashew paste and tomato sauce. Simmer until the sauce thickens and add water if necessary. Pour in the fresh cream and remove from the heat. Saute sliced onion and green pepper. Garnish the chicken with sauted onion, green pepper and fresh coriander. Serve with Spekko Pure Basmati Aromatic Indian Rice.
- I prefer using chicken on the bone as it adds more flavour to the sauce. However, when I am short on time I use chicken fillets.
- Almonds may be used instead of cashew nuts.
- If you are short on time and want to cut down on preparation time, you can substitute a tin of coconut milk with the cashew nut paste and fresh cream. The coconut flavour is quite distinct but absolutely delicious.
- Chicken Jalfrezie tastes better after a day. Cook it up a day in advance and reheat for a dinner party.
Nicky Gibbs prepared this traditional Malaysian dish using Spekko Pure Basmati Aromatic Indian Rice.
Nasi Lemak is best described as a Malaysian rice dish where coconut milk is boiled with rice and chilli paste and garnished with boiled egg and cucumber
1,5 cups Spekko Pure Basmati Aromatic Indian Rice
1 tin coconut milk
1 cup water
Salt to taste
4 hard boiled eggs
1 English cucumber, julienned
Heat coconut milk and water in a deep pot. Add the rice and salt and bring to the boil. Turn onto a medium heat and boil for 10 minutes, stirring occasionally. Then simmer until the water and rice reach the same level, then turn heat off. Fluff the rice with chopsticks. Cover the rice and simmer for 15 mins until water is absorbed. Fluff the rice again before serving. Garnish with chopped egg and cucumber.
Spekko Pure Basmati Aromatic Indian Rice is a pure Basmati rice with its delicate, flavourful taste. The kernels double in length when cooked to become fluffy and separate. This makes it the perfect rice for Indian and Middle Eastern dishes. Both Spekko’s pure Basmati rices are grown in high-lying mountainous areas under the watchful eyes of devoted farmers. Spekko Pure Basmati Aromatic Indian rice is not mixed with other rice grains – this guarantees absolute purity of taste.
Follow the links alongside for more delicious recipes.