Delicious Indian Chicken Jalfrezi Curry

• Gluten free

• Meat

  • 1 3/4 lbs Chicken thighs, skinless boneless

• Produce

  • 2 tbsp Cilantro, fresh
  • 1 tsp Coriander
  • 2 tsp Garlic
  • 2 tbsp Ginger, root
  • 1 Onion, fine
  • 1 tsp Red chili, powdered
  • 18 oz Tomatoes, canned whole fine

• Baking & Spices

  • 1/2 tsp Sea salt
  • 1/4 tsp Turmeric, powdered

• Oils & Vinegars

  • 1 Sunflower seed oil
  • 1/4 tbsp Sunflower seed oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on recipepublishingnetwork.com

Description

Ingredients

• 1¾ pounds chicken thighs, boneless skinless, cubed
• 18 ounces canned whole tomatoes, chopped fine
• 1 onion, chopped fine
• 2 teaspoons minced garlic
• ½ teaspoon Sea salt
• Sunflower seed oil for frying
• 2 tablespoons ginger root, grated
• 1 teaspoon powdered red chili
• ¼ teaspoon powdered turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¼ tablespoon sunflower seed oil
• 2 tablespoons fresh cilantro, chopped (to garnish)

Directions

• Heat 2 tablespoons sunflower seed oil in a large skillet you have a cover for and sauté the onion, and minced garlic for just a couple of minutes on medium high heat being careful not to let it burn by stirring frequently.
• Next add in the chicken thigh pieces along with the, chili powder, turmeric and sea salt.
• Fry this on a medium to low heat for about five to ten minutes, or until the chicken is golden brown, making sure to scrape any lose bits off the bottom of the pan and constantly turning the chicken.
• When the chicken is done add in the tomatoes and place the lid on the skillet and allow it to cook at a medium heat for twenty minutes.
• Remove the cover and let it simmer for ten minutes to allow the extra liquid to evaporate and the sauce to get thicker.
• At this point add in, ginger, ground coriander, and cumin and let simmer for five to seven additional minutes.
• Serve this hot with plain white rice garnished with the fresh cilantro, naan or pitas bread.