Chicken Jalfrezi
1 teaspoon of mustard oil
3 tablespoons of vegetable oil
1 large onion, finely chopped
3 garlic cloves, crushed
1 tablespoon of tomato paste
2 tomatoes, skinned and chopped
1 teaspoon of ground turmeric
1/2 teaspoon of cumin seeds, ground
1/2 teaspoon of coriander seeds, ground
1/2 teaspoon of chili powder
1/2 teaspoon of garam masala
1 teaspoon of red wine vinegar
1 small red bell pepper, chopped
1 cup of frozen fava beans
1 pound of cooked chicken, cut into bite size pieces
salt
sprigs of cilantro, to garnish
Heat the mustard oil in a large skillet set over a high heat for about 1 minute until it begins to smoke.
Add the vegetable oil, reduce the heat, and then add the onion and the garlic. Cook them gently until they are softened and golden.
Add the tomato paste, chopped tomatoes, turmeric, ground cumin , and coriander seeds, chili powder, garam masala and wine vinegar to the skillet. Stir the mixture over the heat until fragrant.
Add the red bell pepper and fava beans and stir for 2 minutes until the pepper is softened. Stir in the chicken, and add salt to taste.
Simmer gently for 6 to 8 minutes until he chicken is heated through and the beans are tender.
Serve immediately, garnished with sprigs of cilantro and accompanied by basmati rice. Serves 4
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