Chicken Jalfrezi with Bowland Wild Garlic

Chicken Jalfrezi

Chicken Jalfrezi

On a recent trip into the Forest of Bowland I found some Wild Garlic by the river and decided to try some cooking with it.  Being a big curry fan and having lots of spare wild garlic, the default dish is some for me to try was a curry.  I have not had a Chicken Jalfrezi for a while so I thought I would mess around with a recipe I’ve used for a while and get some Bowland Wild Garlic in there.

The results were simply amazing, it is very similar to British Indian Restaurants but with only a little Extra Virgin Olive Oil used.  I have put the recipe up on my blog, mainly so that I can do it again, but also so that I can share it.

Curry Sauce
Amount Item Prep Notes
3 Onions Sliced
1 Red Pepper Diced
Small Carrot Grated
Handful Cabbage Shredded
2 Tomatoes Chopped
1 tablespoon Ginger Paste
3 Garlic Cloves Crushed
Decent Handful Bowland Wild Garlic Chopped
1 heaped tsp Cumin
1/2 tsp Turmeric
1 tsp Smoked Paprika
1 tsp Fenugreek Powder
1 tablespoon Extra Virgin Olive Oil
Salt & Pepper To Taste
Cold Water Enough to cover
Dish      
Amount Item Prep Notes
Up to 6 Chicken Fillets Bite sized cubes
1 tablespoon Extra Virgin Olive Oil
1 Onion Diced
2 Peppers (one green one red) Diced
3 Chilli Sliced (De-seed if you don’t want it too hot)
3 Garlic Crushed
Decent Handful Bowland Wild Garlic Chopped (To taste)
Decent Handful Coriander Chopped
1 tsp Red Chilli Powder
1 tsp Fenugreek Powder
1 tablespoon Cumin
2 tablespoon Tomato Paste
1 tablespoon Mango Chutney
Salt & Pepper To Taste

The Sauce

1. Medium heat a pan with the Olive Oil
2. Slice the onions and fry them until they start looking translucent
3. Add the crushed garlic and ginger and leave on heat for a couple of minutes, lkeep stirring
4. Add the remaining veg (cabbage, carrot, pepper, tomatoes) and leave on heat for a couple of minutes, stirring occasionally
5. Add all the remaining spices and Bowland Wild Garlic and leave on heat for a couple of minutes, stirring constantly
6. Cover with cold water (just enough to reach the veg) add more for a runnier curry
7. Add a little salt & pepper if you wish and cover with pan lid, leave simmering for about 15 mins
6. Take off heat and then when it’s cooled a bit, run it through a blender

The Dish

1. Add a little oil to a pan and fry off for 5 minutes until starting to brown.  Then add a few tablespoons of the sauce and leave cooking on a low heat for about 20 mins (the longer the tenderer – but too long and it breaks up)
2. In a separate frying pan use a little more oil and add the chopped onion and peppers and fry until translucent
3. Then add the chopped chilli, the tomato paste, and all the spices.  Keep stirring.
4. Add the required amount of sauce (there may well be some left over which can be frozen)
5. Drain off the chicken from step 1. and add it to the curry
6. Thow in the Bowland Wild Garlic and Mango Chutney and stir
7. Add some chopped Coriander and serve