Bosh! Curry House Jalfrezi

Name: Bosh! Curry House Jalfrezi
Cuisine: Asian, Indian
Ingredients: 1 aubergine; 1 chicken breast; 4 tbsp olive oil; 1 onion; 1 red pepper; fresh coriander; 5 green bird's-eye chillies; 12 cherry tomatoes; 3 tbsp curry powder; 1 tsp garam masala; 2 tsp hot chilli powder; 6 tbsp tomato purée; 220g basmati rice; salt; 1 onion; fresh ginger; 5 garlic cloves; 500ml water; 0.5 fresh red chilli; 3 cherry tomatoes; 1 tbsp olive oil; 0.25 tsp ground coriander; 0.25 tsp ground cumin; 0.25 tsp ground fenugreek; 0.25 tsp ground turmeric; 0.25 tsp paprika

20 steps

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

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories749.2 kcal (37%)

Total Fat33.3 g (48%)

Carbs89.8 g (35%)

Sugars14.1 g (16%)

Protein26.7 g (53%)

Sodium389.3 mg (19%)

Fiber13.6 g (49%)

% Daily Values based on a 2,000 calorie diet

Instructions

First cook the Aubergine

Step 1

Preheat grill to 200°C

OvenPreheat

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.

aubergine1

olive oil4 Tbsp

salt

Meanwhile, make the stock

Step 3

Measure out the spice mix

ground coriander¼ tsp

ground cumin¼ tsp

ground fenugreek¼ tsp

ground turmeric¼ tsp

paprika¼ tsp

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.

onion1

fresh ginger

garlic cloves5

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

fresh red chilli0.5

cherry tomatoes3

Step 7

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

olive oil1 Tbsp

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.

basmati rice220g

Step 11

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

green bird's-eye chillies5

cherry tomatoes12

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

curry powder3 Tbsp

garam masala1 tsp

hot chilli powder2 tsp

tomato purée6 Tbsp

Step 15

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

cherry tomatoes12

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.

onion1