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Chicken Tikka Jalfrezi.

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stukaville
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Location: Stockport, Greater Manchester. Not far from Rusholme :-)

Chicken Tikka Jalfrezi.

Post by stukaville »

Chicken curry. Not particulary any actual curry, but not far off a hot Jalfrezi.


Chicken Tikka Jalfrezi fb.jpg
Chicken Tikka Jalfrezi fb.jpg (169.3 KiB) Viewed 4809 times
JalfreziT
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Re: Chicken Tikka Jalfrezi.

Post by JalfreziT »

Which recipe did you use Stuka?
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
Sveedy
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Re: Chicken Tikka Jalfrezi.

Post by Sveedy »

looks good stuka. is that a couple of bits of potato in it?
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pauly
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Re: Chicken Tikka Jalfrezi.

Post by pauly »

Very nice looking curry.
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Cory Ander
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Re: Chicken Tikka Jalfrezi.

Post by Cory Ander »

Looks good, stukaville 8-)

How did it taste? Which recipes did you use as a basis?

(maybe they are chunks of onion, Sveedy?)
CA (aka Admin) :)
stukaville
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Re: Chicken Tikka Jalfrezi.

Post by stukaville »

Heyup peeps.

I thought it looked like potato myself when I looked at the pics afterwards but it was actually some yellow pepper.

I didn't follow a particular recipe for this one but it included :


The base from Mick's second book, 300 ML.

one large white onion, half diced and half sliced
some red and some yellow pepper cut into chunks.

This was thrown in first and fried on high heat in about 5 tablespoons of the spiced oil from Mick's second book.

Next in was 3 table spoons of tomato puree, with a drop of water.

after 1 min I added a tablespoon of the special spice mix from the second book and a teaspoon of MDH Deggi Mirch,
a teaspoon of ground fenugreek, two teaspoons of chilli powder, a good pinch of rock salt, a teaspoon of lemon juice and about a teaspoon of sugar.

I added about 50 ml of base gravy to moisten the pan a little then after 1 min added the remainder.

Thrown in some sliced cherry tomatoes with coriander towards the end.

The taste was full bodied and fiery, i do like them hot.
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