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Thursday, August 30, 2007

Chicken Jalfraezi
In Singapore, Chef Sanjeev Kapoor is very popular and participate every Thrusday in local tv. Some more of his books are there in the library. I used to borrow his books whenever I go to library. There is a good collections of indian cookbooks especially Singapore cook book by Indian author.
Boneless chicken - 1/2 kg
Onions sliced thin - 3 medium sized
Capsicum - 1 medium sized
Ginger - 1 inch + 1 and 1/2 inch pieces
Garlic - 10 cloves
Fresh coriander leaves chopped- a few sprigs
Vinegar - 2 tbsp
Red Chilli powder - 1 and 1/2 tsps
Cumin seeds - 1 and 1/2 tsps
Red Chillies Whole - 3
Tomato Puree - 1/2 cup
Tomato Ketchup - 2 tbsps
Salt - to taste
Oil - as needed
Method :-
Wash,pat dry chicken and cut into thin stripes.Wash,halve,deseed and cut capsicum into thin stripes.Peel and cut 1 inch piece of ginger into julienne.Grind the garlic and remaining ginger into a smooth paste.
Marinate chicken strips in 1 tbsp vinegar,half the red chilly powder,half the ginger-garlic paste and salt to taste for half an hour,preferably in a refrigerator. Heat oil in a pan and allow cumin seeds to splutter.Add whole red chillies and stir fry for few seconds.Add the sliced onions and stir fry till translucent.Add remaining ginger-garlic paste and saute for 2 to 3 mins. Now add in marinated chicken strips and stir fry for 3-4 mins.Mix in tomato puree,tomato ketchup,remaining red chilli powder and fry chicken until it is almost dry,stirring in between.
Adjust the seasoning and add ginger julienne,capsicum strips,chopped coriander leaves,remaining vinegar and toss.Remove from heat and serve hot with rice/roti.


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