Chicken Jalfrezi

Greatest Ever Indian, p. 72

1 tsp mustard oil

3 tbsp vegetable oil

1 large onion, finely chopped

3 garlic cloves, crushed

1 tbsp tomato paste

2 tomatoes, peeled and chopped

1 tsp ground turmeric

½ tsp cumin seeds, ground

½ tsp coriander seeds, ground

½ tsp chili powder

½ tsp Garam Masala

1 tsp red wine vinegar

1 small red bell pepper, seeded and chopped

1 cup frozen fava beans

1 lb/450 g cooked chicken breasts, cut into bite-size pieces

Salt

Cilantro sprigs, to garnish

Freshly cooked rice, to serve

As always, chopping the veggies is possibly the most awesome part. 

You know what's useful for smooshing garlic? Big ol' heavy ceramic mugs.

The chicken got the George Foreman treatment.

Heat the mustard oil in a large skillet over high heat for 1 minute, until it begins to smoke. Add the vegetable oil and reduce the heat, then add the onion and garlic and cook until they are golden.

Not yet. But soon!

Add the tomato paste, chopped tomatoes, ground turmeric, cumin, coriander, chili powder, Garam Masala, and red wine vinegar to the pan. 

Vinegar's one of my favorite seasonings, and red wine vinegar smells absolutely delightful.

Stir the mixture until fragrant.

Add the red bell pepper and the fava beans and stir for 2 minutes, or until the pepper is softened. 

We used a green bell pepper. Because they're cheaper.

Stir in the chicken and salt to taste. Let simmer gently for 6-8 minutes, or until the chicken is heated through and the beans are tender.

Tender, not gooshy.

Transfer to warmed serving plates, then garnish with cilantro sprigs and serve with rice. 

Garnish must be delicately prepared.

Now that's some attractive food. :)

My Rating: 3/5 "Flavorful, and the chicken is great! A bit of an odd texture, but that might just be me."