Adam Liaw’s chicken jalfrezi
This chicken curry combines simmered chicken with wok-tossed vegetables for an Indo-Chinese modern classic.
Ingredients
4 tbsp vegetable oil
2cm ginger, julienned
1 red capsicum, cut into 3cm pieces
1 green capsicum, cut into 3cm pieces
1 red onion, cut into 3cm pieces
1 brown onion, diced
3 cloves garlic, roughly chopped
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
½ tsp chilli powder (optional)
1 tsp garam masala
600g chicken thigh fillets, cut into 5cm pieces
1 cup (250ml) tomato passata
3 tbsp tomato sauce
2 tbsp dried fenugreek leaves (kasuri methi), or roughly chopped fresh coriander leaves
Method
Step 1
Heat a wok over medium-high heat and add half the oil. Add half the ginger, the red and green capsicum and the red onion. Season with salt and toss for about 2 minutes until just softened but still retaining some crunch. Remove from the wok and return the empty wok to the heat.
Step 2
Add the remaining oil to the wok and add the diced brown onion, garlic and remaining ginger. Fry for about 3 minutes and add the cumin, coriander, turmeric, chilli powder and garam masala. Add the chicken and stir. Add the passata, tomato sauce and about ½ a cup of water. Season well with salt, bring to a simmer, cover and simmer for about 8 minutes until the chicken is cooked through. Add the cooked vegetable mixture to the wok with the fenugreek leaves. Stir to combine. Taste and adjust seasoning, then serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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