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Jalfrezi Chicken, Jalfreji or Jalfresi

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Margi Cintrano View Drop Down
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    Posted: 29 July 2012 at 10:36
 
Buonasera,
 
 
This piquant curry hails from the original Portuguese Goa region on the southwest coast of India. Of course, one can moderate their chili peppers, and curry and can prepare with a mild heat ... This dish is divine.
This dish is very simple to prepare and one can sauté the chicken in Dutch Oven or bake in oven or a combo.
 
JALFREZI CHICKEN
 
750 grams of skinless chicken, breasts and / or thighs or combination
2 Onions grated
2 garlic cloves minced
3 tsps. tumeric ground
1 tsp. cayenne piquant grounded
1 red chili pepper fresh
1 1/2 tsps. salt
500 grams of real ripe red juicy tomatoes, deseeded and peeled
30 grams of room temperature butter clarified
3 tsps. cumin
3 tsps. coriander
2 tblsps. fresh grated ginger
2 red bell peppers
2 green or gold bell peppers
30 grams cilantro fresh finely chopped
2 leeks sliced finely
2 green scallions sliced finely
 
1. heat 2 tblsps of Oil of Choice in a deep sartén and sauté the bell peppers diced finely, onion, leeks, scallion, garlic until tender
2. add the chicken breasts / thighs, the tumeric, the cayenne, the chili pepper, and the salt. Sauté for 6 to 8 minutes per side
3. add the finely chopped tomato and simmer for 20 minutes without lid
4. now, add the clarified butter , the cumin, the coriander, the ginger and the fresh cilantro and cook another 7 minutes for the sauce to thicken and the spices and herbs combine and become very fragrant
5. serve this dish with Basmati Rice, and Naan or Pita and a lovely Rosé Cava or Rosé Wine ...
or an Indian Beer ...
 
Enjoy,
Have a lovely summer.
Margaux Cintrano.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 August 2012 at 16:12
looks great to me ~ that melange of spices must surely make for an explosion of exotic flavours.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 August 2012 at 03:00
Tas,
 
This dish can certainly transport one and their family to India !  It has such wonderful aromas too. And what is extraordinaire is: you can prepare it on the BBQ Smoker !  This would certainly turn out absolutely 3 Michelin Stars !!! and probably have all your neighbors olfactory glands going !! Big smile
 
One can spice as they see fit to do so ... It is a pretty dish too ... The red hues, speckled with the green herbs create a lovely plate ...LOL
 
Basmati Rice: this is the side I had chosen when ever I prepare it ... Yum on the perfumed bouquet !!! ha ha ha Wink
 
Have lovely August.
Enjoy,
Margi.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Anon Quote  Post ReplyReply Direct Link To This Post Posted: 26 August 2012 at 09:16
That recipe looks very good--but it looks like the same thing s/one posted on the Discuss Cooking forum last week:

http://www.discusscooking.com/forums/f15/chicken-jalfrezi-jalfreji-jalfresi-80682.html
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 August 2012 at 09:21
Anon,
 
I have posted some recipes on discuss cooking in the past, and sorry it is a duplicate, however, it has a more profound placement in this forum, which specialises in ethnic world cuisines and their history.
 
I have been posting a much longer time here than I had on D.C.
 
Margaux.
 
 
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Addtotaste Quote  Post ReplyReply Direct Link To This Post Posted: 26 August 2012 at 14:35
Looks like a great dish to add to my Primal list :)
Check out some more recipes and reviews - www.addtotaste.co.za
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Anon Quote  Post ReplyReply Direct Link To This Post Posted: 26 August 2012 at 19:35
I was only surfing for recipes using chicken (a friend and I bought a flock of broilers that are now off to be butchered). I also have some sweet peppers from a friend's garden and some tomatoes from the same--Romas, so chicken + peppers + tomatoes pulled up the recipe in several places, these two looked almost the same. I am just puzzled why there were peppers in one and not the other. Is it better with or without the peppers? Does it matter? I am not a very good cook. I need a simple, yet tasty, recipe using chicken to impress my wife and step-children on Labor Day! It is the first time I am to cook for the extended family and don't want to fail. I know they are still judging me against their dad who was an accomplished cook. Suggestions for the other 10 chickens that are going in the freezer would be appreciated. And, how long can I keep them in the freezer--I was thinking 3 months or is that too long? They will be professionally packaged.


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Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 27 August 2012 at 02:42
Buon Giorno, Good Morning,
 
I would definitely go with the Forum Recipe including the bell peps and chili pepper.
 
I had prepared the dish without on the other forum, because my 5 year old grand daughter is a bit shy yet, with peppers ...
 
I am sorry to hear about the " conflicts " however, family matters do have a solution though difficult.
 
There are uncountable chicken recipes on this forum, and I highly suggest, you do some thorough research right here.
 
1) I have an easy gorgeous chicken stuffed with basil Pesto Genovese in the Italian Section which would be quite lovely ...
 
2) Go through the sections of the cuisines that you enjoy the most; and copy and paste the recipes or jot down.
 
3) Do contact Tas and Hoser, for they can be very helpful in providing you with the basics ... I would also get a real exemplary book on the basics, perhaps written by Julia Child. There is a list of her books on a thread in the Library Section.
 
4) In the French section, there are some chicken recipes, with pictorials which are photographs step by step, authored by C. Belgium. The step to step guides can be very helpful to those without alot of experience behind the stoves, or who is Professional.
 
I hope this has assisted.
Margi.
 
 
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Post Options Post Options   Thanks (2) Thanks(2)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 27 August 2012 at 03:25
Anon...there are, as Margi stated many good chicken recipes right here on our forum. You should be able to freeze properly packaged chicken for at least 6 months...perhaps longer if it is vacuum packed. I know I have used chicken that I had frozen for a year or so with no problems whatsoever.

Do you intend to barbecue the chicken? Smoke it, grill it or something outside?

Here are a few links to recipes on the forum that may interest you.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 28 August 2012 at 06:45
Hoser,
 
Thanks so much for your informative contribution and feedback on great chicken recipes from A to Z.
 
Kind regards and have a lovely Labor day wkend.
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 28 August 2012 at 11:50
Add to Taste,
 
This is a really lovely aromatic and pleasant dish. I believe you shall like the taste profile and of course, the perfume. I served it with a basmati on the side.
 
Kind regards.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 August 2012 at 11:54
Originally posted by Anon Anon wrote:

I was only surfing for recipes using chicken (a friend and I bought a flock of broilers that are now off to be butchered)....  I need a simple, yet tasty, recipe using chicken to impress my wife and step-children on Labor Day! It is the first time I am to cook for the extended family and don't want to fail. I know they are still judging me against their dad who was an accomplished cook. Suggestions for the other 10 chickens that are going in the freezer would be appreciated.....
 
Dave listed some great ones, Anon - and here's one more that is very easy and delicious - :
 
 
I've grown very fond of it for its Old-World character and wonderful flavours.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Anon Quote  Post ReplyReply Direct Link To This Post Posted: 01 Sepeptember 2012 at 07:33
Thanks, everyone. The kids arrive later today. I'm nervous, but I think I have the menu nailed. Wish me luck--thankfully, the wife is on my side! And, I have lots of beer and wine coolers--hope that helps loosen the kids up and get them to not think of me as an ogre.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 Sepeptember 2012 at 07:36

Anon,

Have a wonderful Labor Day Wkend., and all the best of luck.
 
There is an old Italian Adage:  One is always happy at the table ... ( or do not sit down ).
 
Yes, a good wine or beer to take edge off, excellent idea. Relax, and smile, because smiling is contagious.
 
Marge.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 Sepeptember 2012 at 05:08
and get them to not think of me as an ogre.
 
Actually, Anon, we have several members who are ogres. So you'd fit right in. Evil Smile
 
Seriously, the thing to do is not intimidate yourself. Keep two things in mind: 1. You are, self-admittedly, not an experienced cook. And, 2. you are not their dad, who was.  If they're the type who would hold that against you, do you really need to impress them?
 
Cooking is like anything else: the more you do it the better at it you get. But you can't start today and have 20 years experience by tomorrow.
 
So, just make the meal you've planned, and enjoy the weekend instead of worrying about it. The simple fact is, short of out and out burning it, you can't really mess up chicken.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 Sepeptember 2012 at 05:22
Brook,
 
Good Morning, Historic Foodie and Anon,
 
Thanks so much for your feedback and contribution, to help take the edge off Anon.  
 
I look forward to hearing about how Anon´s chicken turned out.
 
Anon, how did it turn out ?
 
Perhaps, some real good advice would be to consider a Home Gourmet Course in the Basics at the nearest Culinary Institute or Adult Education Centre ... It would be very positive for him to discuss, study,  share and learn.
 
Have a lovely labor day wkend.
Marge.
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