Bosh! Curry House Jalfrezi

Updated at: Tue, 10 Oct 2023 23:04:43 GMT

Step 1

Preheat grill to 200°C

Step 2

Trim the aubergine and cut it into 2cm chunks. Spread over the baking tray. Sprinkle with 2 tablespoons oil and a good pinch of salt. Toss to coat and cook for 15-20 minutes. Remove when golden brown all over but not burnt.

Step 3

Measure out the spice mix

Step 4

Peel and finely chop the onion. Peel the ginger by scraping off the skin with a spoon and grate. Peel and grate the garlic.

Step 5

Put the ginger and garlic into a bowl and mix with 1 tablespoon water to make a paste

Step 6

Finely chop the red chilli and tomatoes

Step 7

Place the saucepan on a medium heat and pour in the oil. Add the onion and sauté for 5 minutes.

Step 8

Add a teaspoon of the ginger and garlic paste. Add the spice mix and half the water, and stir. Simmer for 10 minutes, until browned and reduced completely.

Step 9

Pour in the rest of the water, stir and transfer to the liquidiser. Blend to a smooth liquid.

Step 10

Clean out the pan, and put the water on to boil for the rice.

Step 11

Trim and thinly slice two of the chillies. Quarter the tomatoes.

Step 12

Pour the remaining oil into the clean saucepan. Place over a high heat. Add the onion, pepper and sliced chillies and fry for 3 minutes, stirring regularly.

Step 13

Stir in the chopped coriander stems and remaining ginger and garlic paste (from making the stock)

Step 14

Add the curry powder, garam masala, 1/4 teaspoon hot chilli powder, tomato purée and stock

Step 15

Stir in the tomatoes, then simmer gently for 10 minutes, stirring frequently, until slightly thickened

Step 16

Dice the chicken. Put a pan on the heat, add some oil, and start to pan fry the chicken breast.

Step 17

Peel and thinly slice the onion. Cut the pepper in half and cut out the stem and seeds, then thinly slice. Pick the leaves from the coriander. Finely chop the stems and roughly chop the leaves.

Step 18

Split out some sauce and put it into the chicken pan. Add the grilled aubergine to the remaining sauce.

Step 19

Cut the remaining chillies in half lengthways and use them to garnish the curry along with the chopped coriander leaves

Step 20

Serve with the rice

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