Meet Monthly 4th Monday of the Month
Meeting on 23rd. February
On Monday 23rd February, 17 Members were at Houghton Kepier School for the second cookery lesson of this new Cookery Group. The dish of the day was to be Chicken Jalfrezi, it was prepared amongst much laughter and merriment and the aroma in the kitchen was wonderful.
We were even joined by the school’s head teacher, who also enjoyed herself cooking her tea.
We went round tasting each other curries and they all tasted great, but different considering we had all used the same list of ingredients.
I have always loved curry, there are such variations, from those that will blow your head off, to the ones you could feed to a small child.
I first became hooked on them when I was 15 years old and went to the Moti Mohal restaurant in Oxford for my first Indian meal.
The recipe was supplied by Evelyn Cole, for those who would like to test it out please see below.
75g vegetable oil
2 cloves of garlic
1 tsp chilli powder
3 tsp ground turmeric
Pinch of salt
750g chicken breasts
500g chopped tomatoes
2 tsp ground ginger
3 tsp ground cumin
3 tsp ground coriander
2 tbsp melted butter
Juice of 1 lemon
Basmati rice – cooked as directed
1 or 2 red chillies, deseeded and finely sliced
Handful of chopped coriander leaves
Finely chop the onion and garlic. Chop the tomatoes up in to ½” chunks. Heat oil over a low/med heat and fry onion and garlic for 4-5 minutes or until softened.
Mix the chilli powder, turmeric and salt together in bowl until well combined. Cut the chicken into bite size pieces and then add to the spice mix, coat the chicken evenly. Add the mix to the pan and fry for a further 10-15 minutes until the chicken is golden brown and cooked through.
Stir in tomatoes, ginger, cumin and ground coriander, reduce heat until the mixture is just simmering. Cover pan with a lid and cook for 20-30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.
Cook rice according to packet instructions.
Stir in melted butter and lemon juice to the curry mixture gradually to your taste,
To, serve spoon chicken jalfrezi onto plates. Serve with rice. Garnish with chopped coriander and chillies.