Chicken Jalfrezi // Frango Jalfrezi

Repeat to yourself: sometimes it's OK to cheat. This is just the story of how I read the recipe at the back of the Schwartz Chicken Jalfrezi herbs and spices mix Anne sent me last month and followed it through. I really enjoyed the result - what a hot little thing, though -, so here's the recipe for those who want to try it. Cumin, coriander, turmeric and cardamom are some of the main spices used, in case you want to go all traditional.

Heat 1 tablespoon of vegetable oil in a large frying pan over a medium heat, add 1 onion and fry over 10 minutes, constantly stirring until it begins to turn golden brown.

Add about 400g of boneless chicken breasts, sliced, and cook through for 2 to 3 minutes until it begins to brown.

Sprinkle in the packet contents and cook for 30 seconds.

You say 'tomato', I say 'lots of tomato'.

Add 3 chopped tomatoes (the original mentioned 400g of tin chopped tomatoes and 1 diced red pepper, which I didn't use), 2 tablespoons of tomato purée and 50ml of water. Cover and cook over a medium heat for 20 minutes, until the chicken is cooked through and the sauce has thickened.

Control group: if after 10 minutes your pan looks a bit like this you're doing it right. I think.

I served it with basmati rice and fries and decorated it with parsley.

Is "Parsley flower on chicken breast's ear" too much?

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Repete para ti próprio: por vezes NÃO FAZ MAL fazer batota. Esta é apenas a história de como li a receita na parte de trás do mix de ervas e especiarias da Schwartz Chicken Jalfrezi que a Anne me enviou no mês passado e a segui. Gostei mesmo do resultado  mas que coisinha mais forte -, por isso aqui fica a receita para os que quiserem experimentar. Cominhos, coentros, açafrão da índia e cardamomo são algumas das especiarias principais usadas, caso queiram seguir a via tradicional.

Aquece 1 colher de sopa de óleo vegetal numa frigideira grande em lume médio, acrescenta 1 cebola e frita durante 10 minutos, a mexer constantemente até começar a dourar.

Adiciona cerca de 400g de peitos de frango sem osso, fatiados, e cozinha durante 2 a 3 minutos até dourarem.

Deita o conteúdo do pacote e cozinha durante 30 segundos.

Junta 3 tomates aos cubos (o original mencionava 400g de tomate de lata aos cubos e 1 pimento vermelho às rodelas, que não usei), 2 colheres de sopa de puré de tomate e 50ml de água. Cobre e cozinha em lume médio durante 20 minutos, até o frango estar cozinhado e o molho ter engrossado.

Servi com arroz basmati e batatas fritas e decorei com salsa.

Chicken Tikka, my way

I just love Indian food: the colours, the spices, the aromas, the flavours. In fact, some of the best memories I have include a couple of really fun dinners with friends at an Indian restaurant, which always come back to me whenever I have Indian food. Since there isn't any Indian restaurant nearby, all I can do is try and cook Indian-inspired food at home.

Pour 4 tablespoons of olive oil in a hot pan. Add 2 onions, roughly sliced. When they start to become golden, add a generous amount of tomato sauce - I prefer it seasoned with onion and garlic -, and stir. After a couple of minutes, add 3 teaspoons of curry and a pinch of salt. Finally, add the chicken breasts, cut in pieces. Let it cook in medium heat for about 15 minutes.

In a bowl, pour a yoghurt and the same amount of water. Add it to the pan and stir. Let it cook for another 10-15 minutes.

Serve with basmati rice.