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Chicken Jhal Frezi PDF Print E-mail
Written by Yorky   
ImageIngredients
  • 1 kg Chicken joints, skinned
  • 3 Large onions, finely chopped
  • 175 ml Water
  • 25 mm cube Ginger, finely grated
  • 4 Garlic cloves, crushed
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 tsp Ground caraway
  • 1/2 tsp Turmeric
  • 1 tsp Chili powder
  • 100 mm Cinnamon stick, broken up
  • 2 Black cardamom pods, split open
  • 4 Whole cloves
  • 4 tblsp Vegetable oil
  • 1 1/4 tsp Salt
  • 1 tblsp Tomato puree
  • 2 Fresh green chilies, sliced lengthwise
  • 2 tblsp Coriander leaf, chopped
Method

Cut the chicken joints into bite size pieces. Place the chicken in a saucepan with half the onions, water, ginger, garlic, ground coriander, cumin, caraway, turmeric, chili powder, cinnamon, cardamom and cloves. Bring to the boil stirring thoroughly. Cover and simmer for 25 minutes.

Heat the oil in a wok and stir fry the remaining onions until golden brown. Remove each chicken piece with tongs and add to the onions. Stir fry until the chicken is brown (about 5 minutes).

Add half the cooking liquid and stir fry for 5 minutes. Add the remaining cooking liquid and stir fry for a further 5 minutes.

Add the salt, tomato puree, green chilies and coriander leaves and stir fry on a low heat for a further 5 minutes.
 
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