Name: Chicken Jalfrezi
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 400 g/14 oz/scant 12/3 cups tinned chopped tomatoes; coriander leaves, to serve; 900 g/2 lb chicken thighs, skin removed; 30 g/1 oz ghee or 2 tbsp vegetable oil, peanut oil or sunflower oil; salt and freshly ground black pepper; warm naan breads, to serve; cooked pilau or basmati rice, to serve; 1 green chilli, deseeded if you like, and sliced; 2 red peppers, halved lengthways, deseeded and sliced; 2 green peppers, halved lengthways, deseeded and sliced; a pinch of garam masala; 1 onion, thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

When I make the curry paste, I often make double the quantity and freeze the leftovers, saving even more time when I’m next in the mood for a spicy meal.

Ingredients

900 g/2 lb chicken thighs, skin removed
30 g/1

Method

Put the chicken in the slow cooker. Melt the ghee in a large frying pan over a high heat. Reduce the heat to medium, add the peppers, chilli and onion and fry, stirring, for 6–8 minutes until the onion is softened and just starting to brown. Stir in the jalfrezi paste and fry for a further 1 minute.

Add the chopped tomatoes and season with salt and pepper. Bring to the boil, stirring, t