Friday 22 March 2013

Chicken and Jalapeno Pepper Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Chicken and Pepper Curry. Everyone loves chicken and are always looking for different ways to cook with it. This curry uses blended onions and slow cooked so that the chicken is tender as can be. It is delicious with fresh naan bread and a mint and coriander yoghurt chutney!

A Simple List of Ingredients:

1. Water
2. Onions
3. Vegetable Oil
4. Tomatoes
5. Ginger
6. Garlic
7. Green Chillies
8. Red Chilli Powder
9. Salt
10. Ground Coriander
11. Ground Cumin
12. Ground Turmeric
13. Curry Powder
14. Whole Chicken Pieces
15. Jalapeno Chillies
16. Green Coriander
17. Garam Masala

Bismillah, let's start!

Peel and roughly chop 5 small onions.

Place into a blender with 1/4 cup water.

Blend the onions to a paste.

Heat a few tablespoons vegetable oil in a large pan, and add the onion paste.

Stir fry the onions until golden brown. You may want to cover the pan as the onions will spit.

Take 4 tomatoes, sliced in thin rounds.

Add the tomatoes.

Cook for 5 minutes.

Take 2 sliced green chillies, 2 inches crushed ginger and 5 crushed garlic cloves.

Add to the pan.

Stir to combine.

Next, take:
2 teaspoons salt
2 and 1/2 teaspoons ground coriander
2 teaspoons ground cumin
2 and 1/2 red chilli powder
1/2 teaspoon ground turmeric

Add the spices.

Add 2 teaspoons curry powder.

Stir and add a drop of water.

Cook for 5 minutes.

Add 2 pounds whole chicken, cut into pieces. Stir-fry for 10 minutes until browned.

Cover and simmer for 45 minutes.

Add 2 teaspoons garam masala.

Take 6 fresh green jalapeno chillies. You can add more or less.

Take a handful chopped green coriander.

Add peppers and coriander to the curry.

Stir-fry for 5 minutes.

Serve with naan bread and green yoghurt chutney.


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