It is the beginning of winter. I am curled up on the sofa reading. The trees have been stripped bare by autumn winds. It is getting close to dinner and I really do not feel like spending too much time cooking as the book is getting fascinating! I remember a very simple recipe that Mama would occasionally fix with goat/lamb liver and kidney. Since I am not much into liver or kidney, I usually fix it with chicken, but you could use beef, lamb, or goat meat. I set my book aside, and soon I am in the kitchen cutting up the chicken breast and get started. Do I miss my cooks in India? Naah! I enjoy cooking…though clean up is another story!!!
Jalfrazi, jalfrezie, jhal frezi, jaffrazi—many spellings for the same dish has its origins in Bengal. The word “Jal” means spicy in Bengali, but you can make the dish milder by adjusting the spices in the dish to your palate.
Chicken Jalfrazi
Ingredients
- 1 lb boneless chicken breast or thighs
- 2 large onions (approx. 8 oz)
- 2 large tomatoes (approx. 3/4 cup)
- 1 tsp chili powder (to taste)
- 1 tsp cumin powder
- Salt to taste
- 3 tbsp cooking oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat oil in a deep pan over medium heat.
- Add onions and sauté till golden brown, approximately 8-10 minutes.
- Add the chicken, salt, chili and powders. Stir a few times.
- Cover and cook, stirring occasionally, till all the moisture from the chicken evaporates, 7-8 minutes.
- Uncover and add the tomatoes.
- Now cook uncovered stirring occasionally till the tomatoes are nicely blended.
- Add half cup hot water, stir and get all the good braised bits incorporated, then let simmer for 5 minutes to get a thick gravy.
- Garnish with cilantro.
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