Shins Chicken Jalfrezi

Shins Chicken Jalfrezi
Serves 2, doubles well
Ingredients
For the Marinade

2 tbsp sunflower oil
1 tbsp garam masala
2 tbsp turmeric
4 garlic cloves peeled and crushed/grated
2cm piece of ginger peeled and grated
1 chicken breast chopped into chunks
2 chicken thighs skinned boned and in chunks


For the Curry
2 tbsp ghee (or 1 tbsp butter and 2 tbsp veg oil)
1 onion, peeled and finely sliced
1 green chilli, deseeded and sliced (if you want it mild)
1 green pepper, deseeded and sliced
1 tbsp tomato paste
1/4 tsp chilli powder (more for more spicey)
2 plum tomatoes, quartered (cut the green bit out from the wedges or it stays hard)
75ml chicken stock (1/2 Mock cube)
pinch Salt and freshly ground black pepper



Marinade.

put the Oil, garam masala, turmeric, garlic and ginger in with the chicken,
mix well and put in the fridge for a couple of hours (over night is best)

The Curry

you want a deep large frying pan for this

heat the Ghee/oil+butter add the onions and cook till soft, put in the pepper and chilli.
cook until soft. remove from pan and put to one side
using the same pan (because of the leftover oil/ghee) cook the chicken for about 5-10 mins then add the tomato paste/puree and chilli powder, cook for 5 mins
add the tomato wedges and the stock (best to sort of lay the wedges down around the pan) cover and cook for approx 10 mins until the chicken is tender (on a medium heat) if you have some curry leaves also crumble a few in now,