Tuesday, July 7, 2009

Chicken Coconut Jalfrezi

We just made Chicken Coconut Jalfrezi this evening and it was great - paired with a wonderful bottle of Merlot from France.
Preparation: 10 mins Cooking: 15 mins
Here is what you need:
  • 1 tbsp desiccated coconut
  • 1 tbsp vegetable oil
  • 400g chicken breast cubed
  • 2 tbsp Patak's Jalfrezi Paste
  • 1/2 large red chilli, deseeded and thinly sliced
  • 2 spring onions, sliced diagonally
  • 1 red pepper, sliced
  • 1 tomato, chopped
  • 1 tbsp fresh cilantro, chopped
  • sugar, to taste
  • salt, to taste
Cooking instructions:
  1. Place the coconut in a large frying pan over a medium heat, cook for 1 - 2 minutes, shaking the pan to keep the coconut moving until it turns a light toasted brown. Tip into a bowl and set aside.
  2. Add the oil to the pan, and add the spring onions. Cook for 2 minutes.
  3. Add the Patak's Jalfrezi Paste. Sprinkle in a little water if the paste begins to stick.
  4. After 2 minutes add the tomatoes and peppers and a few tablespoons of water. Allow the tomatoes to break down.
  5. Add the chicken. Allow to cook for 5 minutes and check the chicken is cooked through. Check the seasoning and adjust the salt and sugar if required.
  6. Garnish with the red chilli and toasted coconut and sprinkle with the coriander.
  7. Serve with plain basmati rice.

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