On behalf of the SteemianFoodNetwork I'm proud to present BURN BABY BURN! CURRY INFERNO! - Romantic Chicken Jalfrezi!
I met my girlfriend at a language school in Spain eleven years ago. When she came to visit me in London I made this dish for her. It was the first meal I made her.
We hadn't seen one another for months and it had been agony only being able to talk on Skype. I wanted to make the evening as romantic as possible, so I put candles on every surface possible, put on the most romantic music I could find, and we ate together, talking for hours.
Ingredients
- 500g skinless chicken breast
- 500g tomatoes; chopped
- 1 onion; diced
- 2 garlic cloves; sliced
- 1 tsp chilli powder
- 3 tsp ground turmeric
- 2 tsp ground ginger
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tbsp butter
- Juice of one lemon
- 200g basmati rice
Instructions
While you're cooking the curry it looks as though it'll be really dry. Give it time to cook as the tomatoes contain a lot of liquid which make up the sauce.
- Cook the rice according to the packet instructions;
- Put the turmeric, chilli power and a pinch of salt into a dish and mix together.
- Cut the chicken into 2.5cm blocks and add to the bowl, coating the chicken with the spice mix;
- Heat the oil in a wok and add the onions and garlic; fry on a low-medium heat for 5 minutes or until soft and transparent;
- Add the chicken to the wok and fry for 10 minutes or until cooked-through;
- Add the tomatoes, ginger, cumin, and coriander to the wok and reduce the heat until it's simmering. Cover and cook for 20-30 minutes.
- Add the butter and lemon juice and cook for a few minutes.
To serve, put the curry in a small bowl on a plate and use a mini cake ring to form the rice. Sprinkle coriander over the top.
I make this dish for her on our anniversary every year. We reflect on how our lives have changed, and laugh at how we never imagined we'd be where we are know when we think back to the day we met.