Chicken Jalfrezi with Rice
This is a Pakistani recipe that has lots of taste, with loads of spices. It's got a traditional taste and lots of extra vegetables thrown in.
Ingredients
| 2 tbsp | 30 ml | vegetable oil |
| 1 | onion, grated | |
| 1 1/2 lb | 680 g | boneless skinless chicken thighs |
| 2 | garlic cloves, chopped | |
| 3 tsp | 15 ml | ground turmeric |
| 1 1/2 tsp | 7.5 ml | salt |
| 1 tsp | 5 ml | chili powder |
| 2 tbsp | 30 ml | ghee (clarified butter) |
| 1 can (14.5 oz) | peeled and diced tomatoes | |
| 3 tsp | 15 ml | ground cumin |
| 2 tbsp | 30 ml | grated fresh ginger root |
| 3 tsp | 15 ml | ground coriander |
| 1/2 cup | 120 ml | chopped cilantro leaves |
| 1/2 cup | 120 ml | long grain rice |
| 1 cup | 240 ml | water |
Instructions
Cook the rice: boil, cover with a lid and reduce to low heat. Simmer and stir every 5 minutes until the rice is tender, for about 20 minutes. Set the rice aside. Heat the oil in a large pan over medium-high heat. Add the garlic and onion, and cook for about 2 minutes. Add the chicken, and season with chili powder, salt and turmeric. Fry gently. Pour in the tomatoes and juice; then cover and simmer over medium heat for 20 minutes. After that, without the lid, simmer for 10 minutes more. Add the cumin, ghee, ground coriander, cilantro and ginger, and simmer for another 7 minutes. Serve with rice.